Barbecue. For most of us, the very word means summer. Nothing quite beats the aroma, appearance, and flavor created by a barbecue grill. With barbecue season upon us, we urge you to opt for dishes that are a bit more elevated than the usual standbys โ dishes that are somewhat unexpected but which also take advantage of that smoky heat derived from an outdoor grill, whether you use wood, pellets, gas, or charcoal for cooking.
A frozen treat making waves from Italy, gelato offers a creamy, slightly warmer texture than American ice cream. Fortunately for us, area makers have mastered the art of Italian ice cream with flair, incorporating delicious ingredients.
When it comes to raising chickens, all members in a household can take part. Marie Fong is the leader of several 4-H groups in the Reno-Tahoe area, including the Practically Perfect Poultry chicken club, To Grow or Not to Grow garden club, and Honey Hurts beekeeping club. Marie, along with her husband, Bill, and their three daughters, Keira, Aria, and Elora, all appreciate the lessons and experiences 4-H offers, as well as the many great stories that come with taking care of domestic fowl.
Originally made to serve as a late-night snack with a hodgepodge of ingredients mixed together in pure delight, the Cobb salad is a quintessential American food fan favorite.
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Once there were four college buddies who frequently hung out at Corriganโs Bit OโIreland on Wells Avenue in Reno, and they always had a blast. It became the place theyโd all go nearly every weekend and make those cherished, early-20-something memories that they look back upon today.
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Whether itโs to warm up on a cool day, help get over yesterdayโs festivities, or accompany a tasty meal, the bloody mary is a drink of many facets and personalities, and Reno-Tahoe has hundreds of establishments that offer their own takes on them. Here weโll highlight five must-try bloody marys found in our region.
Norma McGee, known by many simply as Grandma Norma, was born in Alabama almost a century ago. Little did she know that at age 98, sheโd still be making her eggplant Parmesan, a recipe that has gone global.
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