Latest Issue

Cover Lastest Issue 800x400

Cooks 2018

Read the latest issue of edible Reno-Tahoe

Read more →

From the Blog

chicken home

A Taste of Magic

July is just around the corner, and with it comes Artown, the month-long summer arts festival in Reno. This year, about 500 events by more than 100 organizations at nearly 100 locations citywide will be part of the festivities. 

Read more →



Let's Cook and Shake!

Browse our extensive online recipe book.

Read more →

Farmers' Market Guide

800x400x5 9b514174bf homepod farmer

Support Local Farmers

Visit edible Reno-Tahoe Farmers' Market Guide! to discover the area's markets where you can purchase from local producers, too!

Read more →


800x400x5 9b514174bf homepod weddings

Wedding Guide

Our favorite vendors will make your wedding experience timeless and flawless.

Read more →

Meet the Farmer

Meet The Farmer 800x400

Food Forest

Loping Coyote Farms grows food forests.

Read more →
Dutch Oven Cornish Game Hens

(courtesy of Dennis Golden. Serves 4 to 6, one hen per person)

Dennis Golden uses his Dutch oven for camping, but also regularly makes wonderful meals with it in his backyard. Because charcoal briquettes are the heat source, a Dutch oven is convenient to use in either environment.

4 to 6 Cornish game hens

Garlic salt, to taste

Pepper, to taste

1 to 2 each apples, onions, and stalks of celery (cut into small pieces to stuff in birds)

Fresh or frozen vegetables of your choice (i.e. small potatoes, yellow onions, carrots, broccoli, cauliflower, mushrooms, etc.), cut into small pieces

¼ cup warm water

Corn syrup glaze (see recipe, below)

Corn Syrup Glaze

1/3 cup vegetable oil

1/3 cup chicken broth (canned or reconstituted bouillon)

1/3 cup light corn syrup

Note: Start with frozen game hens. Let them thaw slowly in an insulated camp cooler. Best as a second or third night camp meal.

Prepare and light 30 to 40 charcoal briquettes.

While they are heating, wash and generously season game hens inside and out with garlic salt and pepper. Stuff with pieces of apple, onion, and celery. Place 4 stuffed hens on a wire rack (canning lid rings also will work) in a 12-inch Dutch oven (6 birds will fit in a 14-inch Dutch oven). Mix together corn syrup glaze ingredients and brush over birds. Add vegetables of choice around game hens. Pour in ¼ cup of warm water.

Place a single layer of about 15 hot coals on cooking surface. Place Dutch oven over coals and cook bottom for 20 to 25 minutes. Put 14 to 16 additional coals on lid and continue cooking 40 to 45 minutes. If hens are cooking too quickly (they will pop and hiss loudly) remove half of both top and bottom coals. If browning too much, remove top coals only.

Remove lid two to three times and baste hens with syrup glaze. When vegetables are soft, hens' juices run clear, and leg joints move easily, dinner is ready.