She grew up eating mostly "meat-and-potatoes" meals, but Liz Takeda's food sensibilities were surprisingly similar to her Japanese husband's.

Sacrificing her native Poland's meaty meals came easily to Bogusia Antczak when she moved to Oregon and married a vegetarian.

Traditional street foods sustained Sean Simpson while traveling around Asia on business. Back home in Talent, he lavished most of his love on handmade sausages.

You won't find a meat-lover's pizza at Mystic Treats in Talent.

When the season of sniffles comes around, Ali's Thai Kitchen has a prescription for easing symptoms and staying well.

When Ruby's Neighborhood Restaurant opened a year and a half ago, customers were "dumbfounded" that local, organic, vegetarian, vegan and gluten-free foods could be had for several dollars less than...

Soup, as Merrie Bechtold knows all too well, is the ideal vehicle for feeding a lot of people without spending a lot on ingredients.

Like a growing number of Rogue Valley restaurants, Fulcrum Dining writes its menu from what's freshest at farmers markets.

Whether vegetarian, diabetic, gluten-free or "cleansing," customers of Ashland's Sauce restaurant think the menu was "made just for them."

Chef Paul Becking left Santa Barbara, Calif., to forgo "flashy, frilly" food for "simplified" fare.

Health-conscious eating is all too often at odds with fast food.