Go Back
Print this page


matthew amster-burton

chefs + restaurants

First Taste: Spinasse

With the right chef, great Italian restaurants can pop up anywhere. One just did in Seattle.
food + cooking

Gado-Gado and a New Grandma

A chef shares the technique—and secret ingredient—for raw and refreshing gado-gado.
food + cooking

Dancing Fish Flakes

As a showstopper, hanakatsuo are hard to beat. When steam rises from hot food, the paper-thin fish flakes twirl and dance like they’re alive.
chefs + restaurants

First Taste: The Corson Building

This cozy, communal restaurant has the allure of an underground establishment, but it is all legal.
chefs + restaurants

First Taste: Lucier

Portlanders have been debating the merits of Lucier for months—and it only opened on Memorial Day.
food + cooking

Beyond Pie Filling

Looking forward to the season for fresh sour cherries—a rare, can’t-miss summer treat.
chefs + restaurants

First Taste: Pike Street Fish Fry

You can literally smell the place a block away, a good oceanic fishmonger aroma combined with a hint of frying potatoes.
food + cooking

Okonomiyaki: The Pancake Pizza

Okonomiyaki batter is very similar to American pancake batter, and the whole thing is topped with a profusion of savory bits and sauces.
food + cooking

Three Meatless Tacos Worth Your Time

The options for vegetarian tacos are as varied as your local produce department. Best of all, you won’t have to resort to textured vegetable protein.
food + cooking

The Science of Celery Root

Surprising wisdom from a humble root vegetable.