edible Reno-Tahoe

Edible Reno-Tahoe is a magazine that comes out six times a year, with one issue dedicated to each season. It highlights and celebrates the rich variety of local foods found in Northern Nevada and the Lake Tahoe area. We prioritize local, seasonal, and authentic culinary experiences. Our publication honors family farmers who work hard to provide the freshest produce, ranchers and poultry farmers dedicated to sustainable practices, food artisans who create delightful products, and local chefs who bring the unique flavors of our region to life. At Edible Reno-Tahoe, we appreciate their commitment to using top-quality, seasonal ingredients, and we are excited to share their inspiring stories with you.

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English

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Food and Drink/Food and Drink

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Gnocchi alla Sorrentina

3 days ago | ediblerenotahoe.com | Brian Duggan

Preheat oven to 425 degrees F and boil large pot of water. While waiting for water to boil and oven to come to temperature, add olive oil to large, ovenproof skillet and cook over medium heat; add garlic and cook for about a minute or until it’s fragrant. Add passata to the skillet with a healthy pinch of salt; bring to simmer and lower heat. Take half of the mozzarella ball and roughly chop. Add to sauce with fresh basil leaves and simmer for about 10 minutes.
Cioppino - edible Reno-Tahoe

3 days ago | ediblerenotahoe.com | Steve Silva

In a Dutch oven, sauté green peppers, onions, celery, carrots, mushrooms, and garlic in olive oil until soft. Stir in tomatoes, tomato sauce, herbs, salt, and pepper. Bring to a boil, then reduce heat. Cover and simmer 2 hours. While liquid is simmering, soak clams under running water. After 2 hours of simmering, add wine, fish, shrimp, crab, lobster, and scallops to Dutch oven. Simmer, covered, for 10 minutes, then add clams. Steam until shells open, about 5 to 10 minutes.