Ingredients: 5 to 6 cloves roasted garlic (see note) 3 tablespoons fresh flat-leaf parsley 2 tablespoons fresh dill 2 tablespoons
By Marybeth Bizjak House-made pasta is the focus at this 1-year-old restaurant in Roseville. Marc Riedel, the chef behind Ciao
Calling all foodies! Experience the best of Downtown Sac’s gourmet food scene during the award-winning Dine Downtown Restaurant Week. The
Former Franchisee Jared Katzenbarger, opened 7 of his own Side Burn BBQ and Brew restaurants in only a week and
Thanksgiving is fast approaching, along with so many delicious holiday recipes to make that call for pumpkin puree. Why not
Sacramento Magazine’s Best of Sacramento Party 2018 Presenting Sponsors: Sutter Health and Consolidated Communications Benefiting: Mission: To create life-changing wishes
by Catherine Warmerdam It’s been 25 years since chef Fidel Lopez left the small town where he was raised in
By Catherine Warmerdam – Sacramento Magazine Few brewery openings have generated as much buzz as Urban Roots Brewing & Smokehouse,
Ingredients: 1 lb tomatillos 1 small white onion 2 jalapeño, seeds removed 1 clove garlic ½ teaspoon ground cumin seeds
Think of this Tomato Ricotta Tart like pizza, only better! This tart is crispy from phyllo and loaded with fresh,
