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 →

(courtesy of Anthony Fish, chef of Sassafras, in Carson City, Nev. Serves 4)

3 pounds lean chuck diced to 1- to 1½-inch pieces

3 dried pasilla chiles

3 dried ancho chiles

3 dried New Mexico chiles

¼ teaspoon crushed thyme

¼ teaspoon cinnamon

¼ teaspoon ground allspice

1 teaspoon black pepper

1 teaspoon oregano

2 teaspoons salt

1 tablespoon ground cumin

2 bay leaves

2 tablespoons apple cider vinegar

1 quart good quality beef or vegetable stock, preferably homemade

Tortillas, diced yellow onions, and cilantro, to taste

Chuck Rub: Remove stems and seeds from chiles and toast in a 350 degree F oven until fragrant and slightly crispy (about 3 minutes). Grind in a spice grinder or a molcajete, a traditional Mexican mortar and pestle. Mix with thyme, cinnamon, allspice, black pepper, oregano, salt, and cumin. Dry rub the diced chuck and let marinate overnight, or for at least 2 to 3 hours. Place marinated meat in an ovenproof dish and add bay leaves, apple cider vinegar, and stock. Wrap tightly with aluminum foil or a tight-fitting lid and place in a 350 degree F oven for 4 hours. Remove from oven and check the sauce thickness. If it is too thin, strain the meat and reduce the sauce in a saucepan and check for salt after reduction. Serve with warm tortillas, diced yellow onions, and cilantro.