"pig roast" news and stories

• If you want to do a pig roast right, you want to go old school.
• Artisanal farmers might be feeling kind of popular with chefs these days.
• Have you been to the post-Marcus Samuelsson Aquavit yet?
• Chianti, I don't even know who you are anymore.
• Stout is the newest power ingredient to activate.

• The Oregonian's FoodDay editors asked Laura Byrne Rissell to create two entirely new potato salads. She came up with Moroccan Sweet-Potato Salad and Roasted Fingerlings With Greek Flavors.
  
• Shawn Levy roasts an entire pig (a marinade-infused one) in his backyard, using the coal-powered La Caja China, on (coincidentally) the first night of Passover.
  
• How to make enough brine to give that pig good flavor.
  
• Portland has lots of wonderful Farmers' Markets. Go on a stroll through the Hollywood neighborhood one.
  
• Replace your standard grilled meat with seitan. This wheat protein happily takes on the flavor of any marinade you want and is hefty enough to satisfy the most carnivorous at your cookout.
  
• Chicken paprikash is one of those classic recipes that most of us neglect in favor of meals full of Asian crunch or Mexican spice. However, it's tasty, nostalgic and can be made in a snap with a pre-roasted chicken from the grocery store.
  
• Make this coffee and chili-rubbed steak on the grill or in a pan on the stove top for a tasty and seasonal dinner treat.

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