This week’s Forking column gets down to the dirty truth about what your surroundings say about you. For the sake of making a good impression on your would-be significant other, make damn sure to clean ...

I’m sure I don’t need to tell you, but bread is magical — it is transient; metamorphic. The New York Times published its Portland list in its “Where to Eat: 25 Best” series, and it’s nice to see ...

¾ pound day-old bread, finely diced ¼ cup plus 1 tablespoon unsalted butter 1 cup milk 3 eggs 1 tablespoon minced parsley Salt A pinch of freshly grated nutmeg 1 small onion, minced 1 tablespoon flour ...

Sift dry ingredients together. Add berries and nuts. Add eggs mixed with milk and oil (or shortening). Pour into a 5-by-9-inch pan lined with waxpaper. Let stand 30 minutes. Bake at 350 degrees for ...

With a sly smile, like some mischievous 6-foot-7 Santa Claus, Austrian chef Bernhard Mairinger says he has just dropped off a strudel for L.A.’s best-known Austrian, Wolfgang Puck. Giving a gift of ...

Gnocchi, nockerl or the all-American kind ... they're great, no matter what culture they're from By IVY MANNING Special to The Oregonian Everything from meat-filled won tons to bread-based orbs ...

Soak the einkorn flour or stale bread pieces in warm water for 15 minutes until liquid is absorbed. Fold in the beaten eggs, oil, chopped greens, salt, and ginger. Gently shape into walnut-size balls ...

These behind-the-scenes food artisans at our favorite restaurants make magic with dough and cheese. That fresh bread at Lucia? It’s made by Matt Ramirez. The steamed dumplings at Royal China? Meet ...