Gluten-Free Delight
With an engineering background and a fondness for culinary masterpieces, Michelle Palmer set out to make the perfect gluten-free treat to help those with celiac disease and other prohibitive dietary intolerances.
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Spring 2014
Welcome to the Spring 2014 edition of edible Reno-Tahoe.
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A Taste of Ethiopia
Itโs downtime at Zagol Ethiopian Restaurant. Lunch is over and dinner three hours away. But Shita Yenenh, Zagolโs owner-chef, isnโt taking a breather. In the kitchen, she is making injera, a crepe-like, sourdough flatbread, the backbone of Ethiopian cuisine.
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Fall 2013
Welcome to the Fall 2013 edition of edible Reno-Tahoe.
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Innovative Twists
Before Troy and Coleen Cannan even opened Lulouโs, the skeptics were circling.
โAre you crazy?โ they said. Reno was a meat-and-potato town, all about prime rib and surf โnโ turf, not strange stuff such as duck ravioli and spicy Thai soup.
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Winter 2012
Welcome to the Winter 2012 edition of edible Reno-Tahoe.
