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Matthew Card
A contributing editor for Cook’s Illustrated, Matthew Card also writes a monthly column for the Oregonian.
- Onion and Citrus Marmalade
- Pear Mostarda
- Horseradish Cream
- Chickpea Dal with Mustard Greens and Tomato
- Chickpea and Chorizo Paella
- Coarse-Ground Hummus with Thyme and Sesame
- Muhamarra
- Grill-Smoked Spatchcocked Chickens
- Lentil Salad with Herbs and Fennel
- Roasted Sweet Potato and Vanilla Bean Gratin
- Roasted Green Beans with Roasted Red Peppers and Hazelnuts
- Braised Red Cabbage with Apple and Juniper
- Fried Egg Sandwiches with Garlicky Swiss Chard and Cheddar
- Farfalle with Green Garlic, Peas, and Herbed Ricotta
- Chipotle Adobado Pork with Cilantro Rice
- Fennel-Stuffed Roast Pork Loin
- Bay-Roasted Potatoes with Garlic and Herbs
- Roasted Red Pepper Relish with Capers and Breadcrumbs
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