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Best Thing We Ate This Week: Radicchio and Winter Squash Salad We take a break from our usual restaurant and food cart coverage to show the Hollywood Farmers Market some love. By Katherine Chew Hamilton 12/11/2020 at 4:25pm We’re keeping our kitchens stocked with delicata and black futsu squash this winter. I love cooking, but admittedly, I tend to get more excited about carby dishes (handmade ravioli) and meaty dishes (a glistening, crispy roast chicken) than I do about my veggies, which tend to be a quick, simple side dish—spinach or bok choy wilted in oil with garlic and salt, or...

You may have heard about the backlash that the supposedly-reformed Bon Appetit received last week after advisor and winter issue guest editor Marcus Samuelsson published a so-called soup joumou recipe that, in reality, was a pumpkin and spiced pecan soup rather than real-deal soup joumou, a squash soup that holds so much cultural significance for Haitians. Now, Portlanders (and beyond!) have the opportunity to virtually learn to make joumou the way it's meant to be. “This is the soup that Haitian slaves used to make for their French masters, but were forbidden to eat,” Creole Me...