— Erick Caballero, executive chef of Brasserie Saint James in Reno”]There are ways of cooking everything. That’s the beauty of working with offal and other cuts; there’s something to be appreciated in transforming it to an outstanding dish with memorable flavor profiles and textures.”
COOKS EVENTS EDIBLE HOW-TO TIPS AND TRICKS COVER COVER COVER ELEVATED CAMP COOKING COOKS FEATURE EDIBLE ROUNDUP EDIBLE ROUNDUP COOKS AT HOME COOKS AT HOME COOKS AT HOME COOKS AT HOME COOKS AT HOME EDIBLE HOW-TO DRINKABLE RENO-TAHOE EDIBLE READS EAT LOCAL GUIDE ADVERTISER DIRECTORY THE LAST BITE |