Basic Frittata
This basic frittata recipe from longtime Sacramento chef and culinary educator Roxanne O’Brien is a great for beginners and satisfying for even seasoned frittata makers.
edible Sacramento
Kiwi Chile Verde
According to Chris Barnum-Dann, “You can use kiwi chile verde for a lasagna filling with lime pasta, Oaxaca cheese and pomegranate or in a quesadilla!!
Smoked St. Louis Ribs
“I like to use a combination of a blackening spice I make with added brown sugar,” says chef Sydnor. “I use paprika, granulated onion, dehydrated
Yu-Tofu
Yu-Tofu means “tofu in boiling water,” but this flavorful, flexible hot pot goes way beyond basic tofu.
