43.7 F
Tahoe City, CA
Monday, October 16, 2017

Strawberry Puff Pastry Squares

During that one warm spell a few weeks ago, I was coming home from fishing with the car windows wide open when all of...

From Sea to Table in 24 Hours

It’s pretty exciting when unexpected food adventures occur around town. As the Food and Entertainment editor for the Tahoe Weekly and a personal chef...

Baked Freshwater Bass

Lake Tahoe and the Truckee River have been well known for great trout fishing since they were first discovered in the mid-1840s. In the...

Ribs: Finger-Licking Good

Are you a lover of ribs? Do you prefer pork or beef ? What makes a rib juicy and delicious? The chef who masters...

Barbecuing Chicken Legs and Thighs

At the top of the list during barbecue season are the hamburger and hot dog. These two items make up a huge amount of...

The Quick and Easy Napoleon

During my years in Stowe, Vt., the late chef Dietmar Heiss, his wife Trudy and son Andreas were my family away from home. Heiss was...

Blackened Swordfish with Fruit Salsa

This week, I want to stay on the spicy side and thought I would go with something blackened, There many ways to prepare swordfish,...

Croquet Potatoes

This article is dedicated to Steve K., who has gone out of his way on a number of occasions over the years to assure...

The wonders of watermelon

Do you remember sitting outdoors on a hot August day with a big chunk of watermelon, the juices dripping down your forearms, spitting out...

Chicken Kiev

I do love veggies, but no one will ever be able to mistake me for a vegetarian. I love meat — all kinds of...


Tahoe City, CA
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