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 — 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.
Robert White started cooking chili in 2011 after he saw an advertisement for a chili cook-off. He entered because he thought it would be fun. He won the people’s choice award in that first competition, and after that, the Dayton resident was hooked.
On the first of this year, former Nevada assemblywoman and University of Nevada, Reno professor Jill Tolles stepped into her dream role: executive director of the Guinn Center.
When it comes to food, Chris McNamara is what he likes to call “an opportunivore.” Though the big-wall climber and ex-BASE jumper once scrounged leftover pizza from tourists at Yosemite’s Curry Village during summers, the South Lake Tahoe entrepreneur now snags leftovers from the plates of his two children, who enjoy riding shotgun on their dad’s mountain bike and flying across the kitchen on a custom-rigged zipline.
Growing up in Reno, Dr. Bayo Curry-Winchell never missed breakfast. Her father, Bill Curry, a three-war veteran-turned-special-education-teacher, made sure of it.
Have you tried every cooking tool imaginable? How about one made of dirt?
Kyle Isacksen, director and lead instructor of the Reno nonprofit Cobitat, published the book Build it with Earth: The Cob Pizza Oven in December.
High-quality, sharp kitchen knives will upgrade your home cooking more than any other tool you own. And while it might seem easy to pick up a generic knife block from the nearest home furnishings store, our experts recommend curating your collection instead.
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.
It’s hard to pinpoint the origin of the Negroni, but one theory seems to carry more weight than others. A hybrid of the Milano-Torino and Americano cocktails, the Negroni was first ordered by Count Camillo Negroni and created by Fosco Scarselli in Florence, Italy, in 1919.
Cooking for 18 children is no easy feat — and it’s one most of us couldn’t manage. But Jenn Taylor Campbell, who runs the blog Mom of 18, fed that many mouths daily.