Food

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....

Epicure: Eat Big for Dad’s Day

Recipes by Camillo Hernandez + Bryant Murphy, Bistro di Bufala photos by jonna Lemstra   D ads deserve a burger as big as their hearts. Bistro di Bufala’s Chef Bryant Murphy and Chef Camillo Hernandez have grilled...