Food: A Holiday Feast
Recipes by Jacqueline Baxley from Nourish | Photos by Dakota Lynn Photography & Styling by Jade Magnolia
Braised Lamb Shanks
Ingredients
4 lamb shanks
2 tablespoons olive oil
1 large yellow onion diced
3 large carrots...
Food: Eat Well with Nourish
Recipes by Jacqueline Baxley from Nourish | Photos by Dakota Lynn Photography & Styling by Jade Magnolia
Slow-Cooked Baked & Stuffed Apples
Ingredients
6 Honeycrisp or Granny Smith apples
1/4 cup chopped almonds or pecans
3...
Food: A Taste of Fall at Your Table
Recipes by Jack Jameson, Jack’s Catering and Jack’s Git N Go • Photos by Jonna Dodge
Pulled Pork Sliders
(feeds 12 people, with additional left over)
Ingredients
1 8- to 10-pound Boston Butt Roast
BBQ spice rub
...
Food: Fried Chicken & Waffles with a Hot Maple Sauce
Recipes by Lily Thao, Component Coffee Lab Photos by JJ Fry
Fried Chicken
Ingredients
1 teaspoon salt, plus another 1/2 teaspoon (for flour)
1/2 teaspoon black pepper, plus another 1/2 teaspooon (for flour)
1 teaspoon paprika,...
Food: Breaking Down Charcuterie Boards
Recipes by Emily Demler | Photos by Jonna Dodge
S
ummer in style with a poolside charcuterie board and refreshing Aperol Spritz. Our valley heat gives the perfect excuse to relax on the water and enjoy...
Local Chefs: From the Kitchen
“I grew up doing this — it is a part of who I am and I love to make sure that people are satisfied. I enjoy the traditional dishes that we have been making...
From Root to Fruit: Homegrown Organic Farms
Story by NATALIE CAUDLE | PHOTOS BY KELSEY BURNETT
A
s providence would have it, valley farmer John France found himself at a fork in the road in the late 1980s. Having lost half...
Visalia Farmers Market: Pushing Past the Pandemic
Story by Marissa Price Photos by Trevor Rawson & Roger Gonzales
T
the joys of strolling through the Visalia farmers market are finally a reality again. That’s right. “It has never looked as good as it...
Wild Oak Coffee House: Flavor & Tradition Churned by Hand
Story by Sue Burns | Photos by Jonna Dodge
C
an something cool you off and warm you up at the same time? Let’s look for the answer to Mark Merritt’s hand-cranked ice cream,...
Epicure: A Summer Harvest
recipes by Tate Darwin, Cellar Door Photos by Ryan Mayo
P
lentiful summer garden harvests and an abundance of tomatoes lend themselves to this month’s feature recipes provided by Tate Darwin, chef at The Cellar Door....