Celebrating the Local Food Culture, Season by Season


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Latest Issue

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Drinks 2018

Read the latest issue of edible Reno-Tahoe

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From the Blog

Behind The Cellar Door

A Look Behind the Cellar Door

Winter provides a bit of a lull for those of us in the wine industry. Vines fall into a dormant state, conserving energy and resources for the long winter days.

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Let's Cook and Shake!

Browse our extensive online recipe book.

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Wedding Guide

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

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Farmers' Market Guide

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Support Local Farmers

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

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Meet the Farmer

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A Taste of History

Restoring local heritage apple groves.

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Nevada-grown Slow-Cooked Short Ribs

(courtesy of J.B. Lekumberry, co-owner and cook of JT Basque Bar & Dining Room, in Gardnerville, Nev. Serves 4 to 6)

1 – 2 short ribs, 1 pound per serving, individually cut (Lekumberry recommends Nevada-raised steer or open heifer, grass fed, no growth hormone stimulants or additives with minimal antibiotic use)

1 large white or yellow Nevada onion, sliced

6 cloves Nevada garlic, crushed

1 teaspoon Lea & Perrins Worcestershire sauce per short rib

8 ounces red table wine

¼ teaspoon black pepper per short rib

¼ teaspoon sea salt per short rib

¼ cup oil

In a large frying pan, brown short ribs in hot oil. Place ribs in crockpot. Add onion, garlic, and red wine to frying pan and reduce. Pour onion-garlic mixture into crockpot and add Worcestershire sauce, sea salt, and black pepper. Cover with lid and cook on low for 6 to 12 hours.