Duane Sorenson

This Bloody Mary–meets-Michelada beer cocktail is gives so much, and asks for so little in return.

Sorenson uses locally made House Spirits coffee liqueur, made with Stumptown beans, in this cold-brew cocktail. It’s delicious, but hard to find outside of Oregon. In its place, use any other coffee liqueur.

Customize this recipe by subbing in other nuts and seeds.

These hot and sour pickles make a perfect garnish for Bloody Beers (click for recipe).

Hot-smoked salmon, unlike cured, is fully cooked.

If you like, serve this chocolate-cinnamon recipe with whipped cream or an extra dollop of yogurt—or, of course, a cup of coffee.

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.

The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.