What's cooking at the Kitchen Table Magazine?
Thanks for stopping by. We’ll have our most recent blog posts on the front page here. And our Instagram feed because that’s what gets updated the most. There’s plenty more inside, so come on in and take a look. The About page has our Kickstarter video – a beautiful piece of work that got the ball rolling. We’ve got social media for you to peruse, a Shop with issues of the magazine, digital download options, an embroidered patch of our ramen bowl logo (by Rick Pinchera), and most importantly – our new subscription service!
Dig this recipe by Alisha Kryszylowicz. it’s easy: chop it, whisk it, toss it on the kale and you’re in business!
When a chef opens a restaurant and develops a “signature” menu item, that dish can be a blessing and, sometimes, a curse. Signature dishes are menu items that become symbolic,
CULTIVATING THE CUISINE OF THE PACIFIC NORTHWEST. Contributing writer, journalist, and food historian Heather Arndt-Anderson and publisher Brett Warnock sat down at Brett’s place for coffee talk with legendary Portland