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Try it: Magpie Cafe's Sandwiches |
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There’s lots of good reasons to visit cheery Magpie Cafe - its vibrantly fresh, seasonally-inspired cuisine,... read more |
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Shady Lady Saloon: Go for the Food, Not Just the Cocktails |
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Shady Lady Saloon has an enthusiastic following of fans who love the establishment’s sultry ambiance,... read more |
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Wine of the Week: Villa Toscano 2009 Barbera |
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I was impressed with an ebulliently fruity, wonderfully pleasing 2009 Barbera this week, crafted by Villa... read more |
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Vegetarianized Recipe: White Bean Salad |
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It's been so hot this week I couldn't bear to make something with heat. This salad is light, fresh, cool and... read more |
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A Sweet Shopping Experience: Sacramento Beekeeping Supplies |
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If you’ve never visited quirky and wonderful Sacramento Beekeeping Supplies in midtown, you are in... read more |
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Dollar-Wise Does Davis |
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The quaint town of Davis always has been one of my favorite destinations, though I’d never spent a day there in... read more |
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The Dollar-Wise Gourmet: Turning Happy Hour Into a Meal |
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Fun fried finger foods are still traditional happy hour grub. But these days, happy hour is being redefined, with some... read more |
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The Dollar-Wise Gourmet: New Finds for the New Year |
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Chando’s Tacos • 863 Arden Way, Sacramento; (916) 641-8226; chandostacos.com
Why I went: Media... read more |
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The Dollar-Wise Gourmet: The year in review: Best deals of 2011 |
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Ten for $10 at McCormick & Schmick’s. A recent discovery that blew my socks off: McCormick &... read more |
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The Dollar-Wise Gourmet: Spend Little, Live Large: Prix-fixe Lunches |
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Prix fixe—French for “fixed price”(and pronounced pree feeks, in case you care)—is a
common... read more |
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Red Rabbit Bounds Onto the Bar Scene |
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From a cocktail drinker’s perspective, there’s a lot to love at The Red Rabbit, starting with a dozen... read more |
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The Eatery |
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When it comes to eating out, I rarely think of West Sacramento. With so many fabulous restaurants in downtown and... read more |
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First Bite: Blackbird Kitchen & Bar |
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I stopped into the brand new Blackbird Kitchen & Bar this week to check out the scene and the opening menu.... read more |
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The Porch |
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Restaurants often are borne from dreams nurtured for years by hopeful people who have diligently planned and refined... read more |
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Check It Out: Kathmandu Kitchen |
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I happen to be a big fan of garbanzo beans (also known as chickpeas), but can’t seem to get anyone else in my... read more |
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Wine of the Week: Villa Toscano 2009 Barbera |
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I was impressed with an ebulliently fruity, wonderfully pleasing 2009 Barbera this week, crafted by Villa... read more |
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Wine of the Week: Capay Valley Vineyards Viognier |
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I’m thrilled to feature one of my favorite locally-crafted wines this week. Capay Valley Vineyards ’... read more |
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Wine of the Week: Nevada City Winery 2010 Sonata |
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I savored a scrumptious white wine this week crafted by Nevada City Winery – the 2010 Sonata is a crisp,... read more |
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Wine of the Week: Bogle Vineyards' 2009 Cabernet Sauvignon |
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I am delighted to have discovered Bogle Vineyards’ 2009 Cabernet Sauvignon this week. Soft, round,... read more |
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Wine of the Week: Klinker Brick Old Vine Zinfandel |
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I was wowed by a powerhouse old vine Zinfandel this week. Lodi’s renowned Klinker Brick Winery crafted this... read more |
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Eat on the Cheap Recipe: Warm Shrimp, Spinach & Quinoa |
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Makes 2 servings; total cost per serving: $3.75)
I usually prepare this with frozen, cooked shrimp, which is... read more |
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Eat On the Cheap Recipe: Crispy Baked Tofu Fries With Sriracha Ketchup |
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To ensure you have the crispiest fries possible, be sure to blot out as much moisture from the tofu as you possibly... read more |
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Eat on the Cheap Recipe: Strawberry-Blood Orange Creamsicles |
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Makes 8-10 servings; total cost per serving 75 cents
Ingredients
1 cup chopped strawberries
3/4 cup... read more |
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Vegetarianized Recipe: Mini Nacho Cupcakes |
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What could be more sports-fan ready and food faddish at the same time than a self-contained mini-cupcake with all the... read more |
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Eat on the Cheap Recipe: Southwestern Baked Potato Skins |
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Makes 6 servings; cost per serving: -$1.50
6 small Russet potatoes
1/4 cup olive oil
3/4 cup shredded... read more |
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