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Articles by Erin_Ergenbright

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Citadel of the Spirit

Oregon’s Sesquicentennial Anthology

By Erin Ergenbright

How the restaurant empire that brought us Ripe and clarklewis was founded on Oregon’s artisanal bounty.

Table for one

The strain — and satisfaction — of eating alone

By Erin Ergenbright

Working through a can of beans.

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Erin_Ergenbright’s Content

Recipes

Recipe Boxes

Friends

Friends

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Here’s the beef

Cooking meat on a gas-fired grill

A beef expert offers eight tips for cooking the perfect steak on Memorial Day — or any day.

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

The science of baking

Features

The science of baking

Kitchen chemistry
Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics
Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Reflections on kitchen remodeling

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
Fabulous favas

Features

Fabulous favas

A green herald of summer

Editor’s Choice

The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Better food for more people

Health+Food

Better food for more people

Changing how we eat
Going nuts

Features

Going nuts

Crunchy, tasty, healthy
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
Meat masters

Features

Meat masters

Why we love DIY butchery

Most Emailed

Rhubarb Almond Cake

Culinate Kitchen

Rhubarb Almond Cake
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Turnip Pickles

A Platter of Figs

Turnip Pickles
Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Here’s the beef

The Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

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