35.4 F
Tahoe City, CA
Friday, November 24, 2017

Authentic Pho for a Cause

The din of pots rattled on the cast-iron stoves of the Cottonwood Restaurant kitchen in Truckee. It was 8:15 a.m. and five chefs and...

Black Bean Soup

It’s fall and the weather is getting chilly again. You want something to eat that is thick, warm and hearty, and easy to make...

Steaks and a Rub

Since steaks are for a special occasion, you want to be sure to get the most quality and flavor possible. First, let’s consider the...

Shish Kabobs for the Grill

  There is so much that can be done on a grill, it is often hard to choose what to cook. Kabobs are a great...

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...