Kelly Myers

Myers is a chef and writer in Portland, Oregon. She is also the co-director of Market Chefs, an organization dedicated to inspiring and teaching consumers to cook local foods.

• Bread Pudding with Lemon and Raisins
• White Bean, Dried Bread, and Escarole Soup
• Potato, Green Onion, and Parmesan Frittata
• Stuffed Artichokes with Lemon Aïoli
• Lemon Aïoli
• Maria’s Spaghetti with Tomato and Artichoke Sauce
• Penne Salad with Herbs and Hot Pepper
• Farro Salad with Tomato, Red Onion, and Green Olives
• Blackberry-Sangiovese Coulis
• Brandied Late Summer Fruit
• Chocolate Brownies with Blackberry-Sangiovese Sauce and Whipped Cream
• Beef Braised in Red Wine
• Winter Squash, Rapini, and Barley Soup
• Easy Beef Stock
• Golden Chicken Stock
• Chicken with Herbed Polenta
• Saltimbocca
• Grilled Lamb Steaks with Green Olive and Scallion Salsa Verde
• Tarragon Caper Mayonnaise
• Garlic Lemon Aïoli
• Zucchini Purée with Ricotta Cream and Tomato Tartare
• Pappa di Zucchini (Zucchini Soup)
• Zucchini Fritters with Yogurt Sauce
• Cauliflower Carpaccio with Pine Nut Dressing and Golden Raisins
• Potato and Mushroom Gratin
• Peperonata
• Perfect Pinto Beans
• Pinto Bean Corn Pone
• Chicken Liver Bruschetta with Capers and Sage
• Macerated Citrus
• Grapefruit Simple Syrup
• Orange Caramel Sauce
• Three-Fruit Marmalade
• Bibimbap
• Toraji Namul (Bellflower Root)
• Root Vegetable, White Bean, and Breadcrumb Gratin
• Quick Collard Greens
• Carrot Halva
• Chawan Mushi (Japanese Savory Custard)
• Pine Nut Herb Salsa
• Vegetable Fritters
• Thyme and Caper Salmoriglio