Celebrating the Local Food Culture, Season by Season

 

drink18 cover 192

Latest Issue

latest issue pod drink18

Drinks 2018

Read the latest issue of edible Reno-Tahoe

Read more →

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.

Read more →

Recipes

recipes

Let's Cook and Shake!

Browse our extensive online recipe book.

Read more →

Weddings

800x400x5 9b514174bf homepod weddings

Wedding Guide

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

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 →

Meet the Farmer

800x400x5 646be67224 fall17 homepod meetfarmer

A Taste of History

Restoring local heritage apple groves.

Read more →
Bagna Càuda

(courtesy of Charleen Marini. Serves 5 to 8)

¾ cup olive oil

6 tablespoons (¾ stick) butter

12 anchovy fillets (start with 6 and add to taste)

6 large garlic cloves, minced

Assorted fresh vegetables, cut into bite-size pieces

1 large loaf crusty Italian or French bread, cut into 2-inch cubes

Cubes of Swiss or Monterey Jack cheese, as desired

Meat of choice (beef, chicken, shrimp), cut into cubes

Add olive oil, butter, and minced garlic to electric frying pan or large, heavy sauté pan. Cook over medium heat for 15 to 20 minutes, stirring occasionally. Sauce will separate. Add whole anchovies. Cook until the garlic becomes brown and anchovies dissolve. Once everything is dissolved and hot, use a fondue fork to dip food of choice.

SCROLL TO TOP