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Food+Dining

Last Updated: 01/05/2014 02:40PM • Subscribe via RSSATOM


New Year’s Hoppin’ John

In the south, Hoppin’ John is standard New Year’s Day fare. The traditional recipe is a simple and delicious dish of peas, smoked ham hocks, collard greens and rice, and it has graced holiday tables since the 1800s. It’s believed to bring luck and peace in the coming year to anyone who eats it.

Damburger—75 years of Grilling it Up

Burgers always come off the Damburger grill well done, which, coincidentally, also happens to be the way fans describe the meals that have been served up for years at the little restaurant in downtown Redding.

Terry and Denise Eisler’s Wayside Grill

There’s more than brick-oven pizzas and savory lobster bisque cooking at Mount Shasta’s Wayside Grill.

Pesto, Zucchini, and Feta Tart

Basil… zucchini…basil… zucchini… what to do with all of it? Gardens are still producing it and the farmers’ markets still have plenty available, so give this amazing tart a try. I first had it at a friend’s house as an appetizer and had to have the recipe, which she did not mind sharing. I’ve made it several times and there’s not a thing I would change!

Traditional Italian Almond Biscotti

Who doesn’t love a fun Christmas cookie exchange party? If you are attending one this holiday season, try this fool-proof biscotti recipe. This recipe is one from an exchange party I attended several years ago at my friend’s house. It is her mother-in-law’s recipe for Traditional Italian Almond Biscotti. These are chock-full of toasted whole almonds and so fragrant from the orange zest. The biscotti has my vote for the best dunking cookie, whether dunked in a glass of dessert wine or port, or a mug of steaming hot chocolate or coffee.

Farwood Bar and Grill

There are many stories behind the rousing success of Orland’s Farwood Bar and Grill, but when it comes right down to it, owner LeighAnn Byerly says, “Our story is we shouldn’t have made it.”

Chicken with Pears, Chutney and Leeks

There is a wonderful medley of fall flavors in this easy and delicious chicken dish. Flavors of pear, toasted walnuts and leeks add great aroma to the quick pan sauce. The tasty “secret” in the sauce is the chutney. You can use either the Major Grey Chutney or the Carmelized Onions. Either one will add a bit of spice with a unique blend of sweet and sour flavors, and makes a great accompaniment to roasted meats and chicken. Serve this chicken dish topped with the pan sauce alongside a serving of healthy quinoa or wild rice and your favorite winter greens. Enjoy.

Restaurateur Jeff Garrett

With $2,500 in his pocket a few years out of high school, Jeff Garrett didn’t have his sights set on a fixer-upper hot rod or a lavish vacation overseas — it was a hot dog stand that caught his eye.

Sarah Adams' Chico Chai

A laminated world map hangs on the wall of Chico Chai’s humble headquarters on Park Avenue in Chico. Scientific drawings of each spice used in the distinct blends developed in the kitchen are attached to lines that point to the country of origin for each plant - cardamom, black pepper, star anise, cinnamon and more.

Recipe: Chinese Chicken Salad

This chicken salad is an easy alternative to the high-calorie salads you get when eating out. There are no fried noodles and the dressing is not traditional mayonnaise-based dressing. It is light and full of Asian flavors using low-sodium soy sauce, sesame seeds and yummy toasted sesame oil (one of my favorites, also great drizzled over roasted salmon). Toss this up for dinner real soon. Delicious, with or without chopsticks!
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