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 →

Recipes

recipes

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 →

Weddings

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 →
Strawberries and Cream Gelato

(Excerpted from COOLHAUS © 2014 by Natasha Case and Freya Estreller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photos by Brian Leatart. Makes about: 1½ quarts. Active time: 20 to 25 minutes)

You have a bowl of the freshest, ripest, juiciest strawberries. Sprinkle just a bit of sugar on top, and drown the berries in rich cream. Taste. Die and go to heaven. That's what this gelato is like.

12 to 14 strawberries

1 tablespoon granulated sugar

Juice of ½ lemon

Gelato Base (see below)

In a blender or food processor, puree strawberries, sugar, and lemon juice. Strain through a fine-mesh sieve into Gelato Base. Mix well.

Process in an ice cream maker according to manufacturer's instructions.

Scrape into an airtight storage container. Freeze for a minimum of2 hours before serving.

Add-ons from the book: Suggested Cookie: Snickerdoodle (page 194)

Coolhaus Sandwich Creation: Frank Behry: Snickerdoodle Cookies + Strawberries & Cream Gelato (see Building the Perfect Sandwich, page 25)

SCROLL TO TOP