Beef Ribs

I was walking through the Squaw Valley parking lot the other day and ran into a friend I haven’t seen in a while. We...

New Year’s Day Foods for Fortune, Luck & Longevity

It’s time to welcome in the New Year. For many people it’s an opportunity to let go of the old and welcome the new....

Both a Side Dish and an Entrée: Ratatouille

When it comes to eggplant, there are only two ways I will eat it: eggplant parmesan or ratatouille. It isn’t that I don’t like...

Holiday Treats Without the Sugar

My grandmother baked dozens and dozens of Christmas cookies for the holidays. Each tin had an array of home-baked yumminess. Once in her kitchen,...

Mushroom Gravy

Here we are, right before Christmas and the spirit hasn’t quite found me yet. Oh, I know it’s coming. It will definitely happen. Maybe...

Chantilly Cream Is a Dream

I was asked by my friends I was having coffee with what this edition’s article was going to be. I had a few things...

The Best Part of Thanksgiving | Family, friends & leftovers

The yellowed leaves of the aspens flutter in the fall winds. Fields of dried mule ears crunch under foot and there is a chill...

Pumpkin Pie

This pie recipe is easy to make and is as good a pumpkin pie as I have ever had. I would have said the...

Cooking with Sage

Spoon Restaurant and Sage Spa-Apothecary-Shop are partnering to host cooking classes that combine the best of things that taste good and make you feel...

Squash Tamales

This is the season for all things pumpkin. Everywhere you go, there are a ton of pumpkins around and every menu has at least...