Most Popular Stories of 2015

Revist the top five articles of this year. 

Written by Erin Meyering

Because the new year is right around the corner, we wanted to go back and look at some of our best. So, you clicked, and we tracked. Here's a round-up of the stories with the most clicks on our website this year. We hope you enjoy them just as much as you did when they were first published, or if you're reading for the first time — indulge! 

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12 Days of Recipes

Savory and sweet treats to you and your loved ones from edible Reno-Tahoe. 

Compiled by Erin Meyering

12 Days of Recipes Title Sheet

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Let There Be Chickens and Bees 

Limited urban agriculture approved in Sparks

Written by Erin Meyering

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Lovers of backyard chickens and beehives (and honey) received good news in mid-October when Sparks City Council members voted to allow them in certain neighborhoods of the city for the first time in more than 10 years. The ordinance and its approval were four years in the making.

Concerned citizens who attended the public meeting expressed support for urban agriculture in Sparks, especially chickens. Several attendees were chicken owners and described how important they have been to their own well-being, and their children’s knowledge of where their food comes from.

Read more: Let There Be Chickens and Bees

Know Your Farmer, Dine Well

Reno Provisions’ Farmer-Rancher Nights series makes eating local easy

Written by Erin Meyering

Going local and eating well has never been easier.

Reno Provisions managers have teamed up with several local farmers, ranchers, and producers for the Farmer-Rancher Nights series. Each week during the harvest season, Reno Provisions features a different farmer or rancher. For just $35, two people can enjoy a meal made from the farmer or rancher’s food and an entire bottle of red or white wine. On Fridays during the series, attendees can actually meet and connect with the farmer or rancher providing the food for the meal.

Read more: Know Your Farmer, Dine Well

Seasonal Cooking Methods Round 2

Revisiting edible Reno-Tahoe’s favorite techniques for fall

Written by Erin Meyering

Last week, we briefed you on some of our favorite techniques for fall cooking. Turns out, there were just too many to fit in one blog post. Here’s another recap of some great ways to celebrate the season through food. Find details and tips on each technique by following the article links.

Read more: Seasonal Cooking Methods Round Two

Seasonal Cooking Methods

Revisiting edible Reno-Tahoe’s favorite techniques for fall

Written by Erin Meyering

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It is said that everything changes with the passing of the season, food included.

Autumn brings the desire for comfort food. You’re not alone. We, too, get intense cravings for warm, savory food, pumpkin treats, and thoughtful, wholesome dishes. We know that taking on a new cooking technique can often be overwhelming and undesirable, no matter how prevalent the craving. So we’ve simplified some of our favorite techniques and included several killer recipes so you can attack those cravings with gusto and create something comforting and delicious.

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Wandering towards wellness

Written by Erin Meyering

The Wanderlust Festival in Squaw Valley has it all — If you're looking to submerse yourself in a weekend full of backbends and purposeful meditation, if you're a foodie looking to munch on healthy food and drink, and if you like an entertaining music lineup and just want to dance the night away.

This was my second year at Wanderlust Squaw Valley. The festival ran from July 16 – 19. It takes place in the midst of a beautiful landscape, where the view of the Sierra Nevada is enhanced by a crush of people sitting in lotus position and wishing you well.

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Local Breweries Surprise Craft Beer Lovers at Strange Brew Festival

Written by Farah Vitale
Photos by Farah Vitale

Walking down the street to The Brewer's Cabinet, I was immediately surprised that after walking a few feet,  I was already in line to get in. Ahead of me, there were easily more than 30 people in line already. The guy in front of me was getting a little antsy and told me how great the festival was last year and wished he would have gotten in line earlier. I nodded but since I had never been, I honestly had no idea what to expect. Well except for a lot of craft beer, which already sounded pretty good to me.

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Bold Flavors Featured at South-of-the-Border - Special Dinner at The Ritz-Carlton, Lake Tahoe

Written by Erin Meyering

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Chef Dean Fearing prepared his famous south-of-the-border cuisine in a special five-course meal at The Ritz-Carlton, Lake Tahoe on Thursday, Jan. 15.

Chef Fearing, who works at Fearing's Restaurant in The Ritz-Carlton, Dallas, greeted the group with big, eager eyes and a wide, Texas smile in his chef whites and cowboy boots.

Fearing, an James Beard-award-winning chef, showcased his skill in creating delicious southwestern cuisine in this one-night-only prix fixe event. The menu included an incredible tortilla soup, barbecued shrimp tacos, chicken-fried Lockhart quail, and a maple-black-peppercorn-soaked buffalo tenderloin. A warm apple buckle with blackberry jam and bourbon vanilla ice cream completed the meal.

Read more: Dinner at the Ritz

A Little Sauce Goes a Long Way

By: Farah Vitale

On my way to Whole Foods, I had pictured the creators of Italian Hearts to be a traditional Italian couple and as it turned out, I was spot on. Val and Sal experienced a struggle after losing both their jobs during the recession and they coped by cooking and feeding their friends. Soon they found a way to turn their favorite hobby into a career they love, by selling their special sauces. They've been in business for 2 years, sell their products in 30 stores and just won a Northern Nevada Development Authority Pioneer Award as a Nevada based growing business.

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Sal's family is from Acerra, in Southern Italy near Napoli, and Val's family is from Rome. As a proud Sicilian myself, I was eager to try their sauces and give my two sense. They had three sauces cooking in front of me.

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The Bella Amore Sauce is flavored with Val's Spicy meatballs made from organic grass fed beef and fresh ground Italian Sausage. It's slow cooked in small batches and seasoned with organic spices. 

The Three Meat Sauce is flavored with sweet Italian pork sausage, pork ribs and premium chuck roast. It's seasoned with organic spices and a dash of red wine.

The Val's Vegetarian Sauce is made with organic portabella mushrooms, carrots, garlic, red bell peppers and a dash of fine red wine.

I was surprised at how unique each sauce tasted. All were delicious and I was especially impressed with Val's Vegetarian. Since I'm always on the hunt for unique meals to make, I immediately asked them to share any specific recipes I could cook with the sauces. They happily let me in on a few recipes that have been passed down in their families.

A recipe Sal's grandfather would make was a soup with Val's Vegetrian Sauce.

First take 3 bunches of kale, take the big vein out, chop it into big pieces and set aside.

In a tall pot, crush 2 cloves of garlic and add a little bit of virgin olive oil to the bottom. Bring it up to temperature and if you want it hotter, you can add a little chili flake to it.

Then drop the pile of kale into the pot and put a lid on it. As it starts to wilt down, add your favorite jar of Val's Vegetarian Sauce, 2 cans of cannnellini beans with the juice, a little crack of pepper,and extra salt to taste. Wait until the kale gets tender and then grab some bread to go with your soup!

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Val told me about how easy it is to make her favorite Crock-pot Chili with her Vegetarian Sauce.

Take one jar of Val's Vegetarian Sauce, 3 cans of your favorite beans, add stew or hamburger meat to it and let it cook. When it's done, serve with a dollop of sour cream or yogurt. Then dice some red onions, add some siracha and it's ready to go.

Val also shared their favorite pizza recipe that they made for dinner later that night. 

First, spread out the pizza dough on a cookie sheet and add any one of the three sauces onto the dough. Then layer on fresh mozzerella cheese and fresh basil leaves on top.

Slice up fresh red onions, mushrooms and small pieces of smoked bacon(without nitrates) and layer it on top to build the pizza. Add more mozzerella, put it in the oven and é fatto!

I ended my visit purchasing all three sauces and a lot of great ideas. Not only am I trying all three of these meals, I'm planning on making up my own recipes along the way.

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