Category Archive

Broiled Sockeye Salmon with Citrus Glaze…We’ve all heard the proverb “an apple a day keeps the doctor away” – which is an abbreviated way of saying “eat healthy foods andRead More

Crockett’s Up North in Weaverville…“Everybody in town likes that she’s there,” says Brian Muir, owner of the Weaverville Hotel & Emporium with his wife, Jeanne. “We’re happy that she’s doingRead More

Creative Sweets from Pyroclastic Chocolate…The origins of chocolate trace back to the Mayans, who called it “the drink of the Gods” and consumed it as a bitter-tasting liquid with cinnamonRead More

A cold, chilly January is upon us, and what better way to warm yourself than a nice flavorful and delicious soup to fill you up? Enjoy!Zuppa Toscana SoupServes 4-6Ingredients:• 4Read More

Turkey and Chicken Meatloaf…It’s the ultimate comfort food and nearly every family has their own favorite recipe, handed down from generation to generation. Meatloaf is a simple meal to makeRead More

The Christmas season is here and with it comes the best seasonal flavors and treats. These Soft Gingerbread Crinkle Cookies are a twist on the classic gingerbread cookie, they areRead More

A Different Source of Protein from Evolution Ranch…Should you be eating crickets? Well, Simon Seeband, founder of Evolution Ranch, thinks you should. It all started when Simon and his wifeRead More

Stuffed Tuscany Beef Tenderloin…Does your holiday feast include turkey with all the fixings? Or do you prefer baked ham? Both? Neither? Chinese food?Americans eat about 22 million turkeys on ChristmasRead More

Trinity County Brewery in Weaverville…A chance encounter during a walk in the woods led to a partnership that continues to brew up good times and community spirit in Weaverville.Neil PetersenRead More

Grab a Treat at Reiter’s Bakery in Red Bluff…When Kassie and Rich Reiter left the Cottonwood area to attend the Culinary Institute of America at Greystone in St. Helena, theyRead More

Harrison’s Fresh Chestnut Soup…Ingredients6 T unsalted butter12 oz. fresh chestnuts, cooked, peeled (1 lb. fresh)1  carrot, peeled and sliced1  parsnip, peeled and sliced (optional)1 cup celery, finely chopped6 cups chicken or vegetable broth¼Read More

Tired of the same old stuffing? Our friends from Market Street Blade and Barrel have have kindly shared their recipe for Turkey Stuffing with Cranberries, and if you add thisRead More

Roasted Brussels Sprouts with Balsamic Vinegar and Honey…We get it: Brussels sprouts are not everybody’s favorite vegetable. Many of us grew up with these pungent mini-cabbages on the kitchen tableRead More

90 Years of Caring for Others with Lim’s Restaurant…Chicken, rice, and a small vegetable scoop – you know how it is. The new chef filled only half the plate. “No!”Read More

A Little History with Etna Brewing Company…With archaeological evidence dating back to perhaps more than 13,000 years ago, beer is one of humanity’s oldest drinks. It’s also one of itsRead More

When Pie Meets Bread, A Match Made in Heaven…Adrienne Tirri-Maupin would never have opened a bakery on her own again. She had operated two different pie shops with her daughterRead More

Something Unique With Anime Teahouse in Yreka…“I’ve always thought Yreka could use something a little different,” explains Andrea Weary, the owner and visionary behind the Anime Teahouse, a relatively newRead More

This delicious leek and mashed potato soup is designed to highlight the delicate flavor of leeks. This easy- to-make comfort dish calls for just a handful of ingredients – aRead More

Simple Spanish Sangria…We Live in an age of pre-packaged wine spritzers, wine coolers, flavored malt beverages and other fruity adult beverages. Just walk down the beer aisle in your localRead More

Harrison’s California Chestnuts in Gridley…You’ve likely heard the lyric popular in “The Christmas Song” about “chestnuts roasting on an open fire” that conjures up feelings of warm hugs on coldRead More