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We re Putting Spanish Ham on Our Burgers Until Further Notice Josh Miller © Provided by Food & Wine Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
The drizzly, chill vibes of Portland may be 5,000 miles away from Basque country, but you d never know it after a meal at Urdaneta, a popular tapas spot helmed by Javier Canteras. My father is from Madrid; mother is Basque; I m the half-and-half child of a thousand-year war, jokes Canteras. He emigrated from Bilbao, Spain to Oklahoma with his family at age 5 and grew up watching his parents cook without the piquillo peppers, cured chorizo, and good quality anchovies they were accustomed to. We made our own little version of Spain at home using what we could find.
Dumpling Week returns with takeout specials at restaurants across Portland
Updated Feb 02, 2021;
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When it comes to eating out in 2021, comfort has been key, with pizzerias, burger joints and noodle shops jumping into heavy rotation on our weekly takeout runs. And few things say comfort more than dumplings, a dish found in various forms in nearly every corner of the planet.
This week, Dumpling Week, The Oregonian/OregonLive’s annual event celebrating the dumpling in all its glory, returns for a seventh year, with takeout specials throughout the city.
The event, which runs Feb. 1-7, includes nearly 20 restaurants offering their takes on the dumpling form, from Afuri’s take-home seafood gyoza kit to Boke Bowl’s Sichuan chile crunch duck wontons to Por Que No’s crispy empanada with spicy chorizo and melted queso Oaxaca.
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It Was an Apocalyptic Year for Portland Food. Here Are 12 Things That Didn’t Suck. The devastation was the headline from March on. But even among the carnage, there was still culinary joy to be found. Ankeny Promenade. (Wesley Lapointe) Updated December 23, 2020 Nobody needs to be reminded what a shit year it was for Portland s food scene. Empires toppled, neighborhood hangouts shuttered, thousands lost work. And it s still not over. The devastation was the headline from March on. But even among the carnage, there was still culinary joy to be found, primarily in the scrappiness of the city s restaurateurs who adapted, pivoted and innovated on the fly to make what they could out of this rotted
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