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edible Reno-Tahoe

Side Dishes

Hearts of Palm Salad at Old Range Steakhouse. Photo by Jeff Freeman

Hearts of Palm Salad

Green Pesto Quinoa Salad

Golden Dandelion Corn Muffins

Keenan Polan mixes his sweet potato mash with bacon and jalapeños. Photo by Mike Higdon

Sweet Potato Mash with Bacon and Jalapeños

Steamed/Broiled Cauliflower/Romanesco, photo by Olga Miller

Steamed/Broiled Cauliflower/Romanesco

Onion rings, photo courtesy of Great Basin Brewing Co.

Great Basin Brewing-Style Beer-Battered Onion Rings

Chef Will Brunk’s polenta cake. Photo by Jeff Freeman

Polenta Cake

Flex-Grilled Vegetables with Lemon Herb Vinaigrette

Flex-Grilled Vegetables with Lemon Herb Vinaigrette

Pinto Beans for Pork Basque Beans

Pork Basque Beans

Golden Onion Tart with Gruyere and Thyme

Golden Onion Tart

ABOUT EDIBLE RENO-TAHOE
Edible Reno-Tahoe magazine is the region’s premier food and beverage publication. The magazine is published six times a year, including quarterly issues for each season, and promotes and celebrates the abundance of local foods in Northern Nevada, Lake Tahoe, and beyond. 

CONTACT US
316 California Ave., No. 258
Reno, NV 89509
(775) 746-3299

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  • MAGAZINE
    • CURRENT EDITION
    • ARCHIVE
  • STORIES
    • PARTNERED CONTENT
    • EDIBLE UPDATES
      • ARCHIVE
  • EVENTS
  • GUIDES
    • ADVERTISER DIRECTORY
    • BRUNCH HOT SPOTS
    • COFFEE SHOPS
    • EAT + DRINK LOCAL
    • FARM GUIDE
    • GIFT GUIDE
    • HAPPY HOURS
    • HEALTH & WELLNESS GUIDE
    • HOME GUIDE
    • RESTAURANTS
    • SUSHI GUIDE
  • RECIPES
    • APPETIZERS AND SNACKS
    • SOUPS AND STEWS
    • SALADS AND DRESSINGS
    • ENTREÉS
    • PIZZAS, SANDWICHES, AND WRAPS
    • SIDE DISHES
    • SAUCES, MARINADES, AND RUBS
    • DESSERTS AND PASTRIES
    • DRINKS
    • CANNED, PICKLED, AND PRESERVED
  • SUBSCRIBE
  • ADVERTISE
  • ABOUT US
    • CONTACT
    • CONTRIBUTORS
    • AWARDS AND ACCOLADES
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