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Free Pie Wednesday Free Pie Wednesday

I love pie. Cherry pie. Marionberry pie. Coconut cream pie. Pecan pie. So I was excited when I learned that...

Posted on Monday, March 19, 2012 By Elena M. Macaluso
Magpie Cafe: Save Room for the Chocolate Chunk Cookie Magpie Cafe: Save Room for the Chocolate Chunk Cookie

I visited  Magpie Cafe recently, seeking solace in the restaurant’s wholesome, seasonally-focused...

Posted on Monday, March 19, 2012 by Kira O'Donnell
Vegetarianized Recipe: Winter Tomato Sauce Vegetarianized Recipe: Winter Tomato Sauce

This sauce is fast, vegan, cheap, versatile and fresh—using canned tomatoes in the winter. My boss gave me some...

Posted on Sunday, March 18, 2012 By Adrienne D. Capps
East Sacramento’s Cafe Rolle: Great for Picnic Fare East Sacramento’s Cafe Rolle: Great for Picnic Fare

It may not be picnic season quite yet, but the unseasonably warm weather we’ve been experiencing recently has me...

Posted on Monday, March 12, 2012 by Kira O'Donnell
Vegetarianized Recipe: Orange Cake with Grand Marnier Sauce Vegetarianized Recipe: Orange Cake with Grand Marnier Sauce

A colleague, Roy E., baked a lovely cake drizzled with a rich cinnamon sauce for a recent meeting—totally...

Posted on Sunday, March 11, 2012 By Adrienne D. Capps
Eat on the Cheap Recipe: Strawberry-Blood Orange Creamsicles Eat on the Cheap Recipe: Strawberry-Blood Orange Creamsicles

Makes 8-10 servings; total cost per serving 75 cents Ingredients 1 cup chopped strawberries 3/4 cup...

Posted on Monday, March 5, 2012 by Kimberly Morales
The Return of Ruhstaller The Return of Ruhstaller

Stop. Before you drink that Ruhstaller brew, raise a toast to the legend behind it. That’s the message...

Posted on Monday, March 5, 2012 Cathy Cassinos-Carr
Biba...To Go? You Betcha Biba...To Go? You Betcha

I had a massive craving recently for  Biba’s  stellar, house-crafted Lasagne Verdi alla...

Posted on Monday, March 5, 2012 by Kira O'Donnell
Vegetarianized Recipe: Herbed Mustard Vegetarianized Recipe: Herbed Mustard

Even though it's a bit more expensive, I make mustard at home. I can add all sorts of herbs and spices, make it...

Posted on Sunday, March 4, 2012 By Adrienne D. Capps
Mark Helms of Juno's: Big Talent, Tiny Kitchen Mark Helms of Juno's: Big Talent, Tiny Kitchen

Mark Helms says he “totally misses” Ravenous Cafe, the Pocket-area restaurant he brought to great acclaim...

Posted on Monday, February 27, 2012 By Cathy Cassinos-Carr
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