As in one of my favorite movies of all time, Forrest Gump, I’ll quote Bubba: “Shrimp is the fruit of the sea.
This month, another birthday rolls around – this time a big “0” birthday for my twin sister, Leah, and me. Although we live miles apart, one thing we enjoy is sharing recipes.
Not your typical fast food joint, the Fresh Fire Grill motto is slow-cooked quality food, fast.
So you decide to make a quick escape to the Oregon coast, but you're starting to doubt that you have enough of the bare essentials - wine, cheese, chocolate.
To say that this Key Lime Pie is delicious is an understatement.
This bright, colorful orzo pasta and chicken salad is packed with an assortment of chopped fresh vegetables and tossed with a refreshing lemon dressing.
Growing up with a single mom who worked two jobs and an older sister who could not cook, Mike Kenyon’s hunger led him to the kitchen.
If you have an Easter egg hunt planned this month, you’ll no doubt have lots of colorful, hard boiled eggs on hand. A classic way to use them is to make this quick and creamy recipe for Deviled Eggs.
“We used to drive by this building all the time and think how cool it would be to have a restaurant,” Tiffany Greer says of the tiny building at 3768 Main Street in Cottonwood that she and her family recently converted into Fork and Spoon, headquarters for the inspired culinary creations she dubs comfort food with a twist.
For many, Red Bluff’s annual Chili Cook Off is a first sign of the 11 Days of Round Up and a fun opportunity to catch up with friends while joining in a friendly competition to determine the People’s Choice of chili offerings.