A Slice

A Slice

Of Heaven

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Fresh

Fresh

Catch

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Breaking the Mold

Breaking the Mold

Pioneering Cheese Production

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IceCycle Creamery

IceCycle Creamery

Raises the Bar

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Summer Issue 2015

ERT cover155 201Summer 2015

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Eat Local Guide

Looking for a place to dine out or wet your whistle? Our eat local guide will help you find the perfect meal and keep it local. The guide features restaurants, farmers, wine shops and many businesses you wouldn't expect to find just around the corner.
Eat Local Guide

Farmers' Markets

In the Reno-Tahoe region we have an abundance of seasonal farmers' markets where you can find fresh veggies, fruits, and even meats and baked goods. Check out our local farmers' market guide by clicking below!
Farmers' Market Guide

Celebrating the Local Food Culture, Season by Season

Feature

Meet the Farmer

Meet the Farmer

Snyders produce prime cattle and onions.

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Chef's Table

Simple Elegance

Simple Elegance

Heritage sets the bar for flavorful food and helps forge our culinary culture.

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Drink Tank

Getting Juiced

Getting Juiced

Healthy blends come to Reno-Tahoe juice bars.

Read more →

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GET YOUR APPETITES READY!

We are pleased to announce  edible Reno-Tahoe Cooks! This annual edition offers everything for the home cook, including helpful cooking tips and tricks, enticing and healthy recipes, the hottest cooking essentials, wine and cocktail advice, and profiles on Reno-Tahoe chefs and personalities. Click the cover photo on the left to open our digital flip-book edition.

The special issue publishes in July. For details, call 775-746-3299.

 

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LATEST RECIPES

(view all)
Posted on Mar 01st, 2015
Shrimp Provençal(courtesy of Sierra Gold Seafood in Sparks, also featured on Sierragoldseafood.com. Serves 3, "or 2 with big appetites!" co-owner Cindy Crowell says.)2 tablespoons olive oil1 pound (16 to 20) wild-caught ..
Posted on Mar 01st, 2015
Asian Braised Shortribs (courtesy of Laura Rowland, Reno Patagonia head chef. Serves 4 to 6) 5 pounds Korean-style short ribs (beef chuck flanken, cut ½ inch thick across bones; about 20 pieces) ¼ cup flour canola ..
Posted on Mar 01st, 2015
Lost City Farm Kale and Quinoa Salad (courtesy of Lyndsey Langsdale and Toni Ortega. Serves 4) "During farm season, we had a family dinner almost every Wednesday night after the big harvest farm stand day. This dish wa ..

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