While other great food cities might rely on their ethnic communities (like Miami’s Calle Ocho) or age-old culinary traditions (New Orleans’ creole cooking), Portland’s status as a food capital is homegrown—it stems directly from its wealth of fresh, local ingredients.
Tag: Travel Issue
Chef Patti Jackson traded fresh pasta and rabbit ragu for eight months of brown bread, Irish cheddar and perfectly pulled pints.
Japanese kaiseki with a French twist.
Enterprising ocean liners lured transatlantic travelers with on-board gardens,
below-deck wine cellars and hundreds of pounds of tongue.
There are now more than 60 Edibles around the country, each chronicling its region’s best…
