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Last Updated: Feb 25, 2015 02:04PM • Subscribe via RSSATOM


Say Cheese to the Dairy Goddess of Lemoore

Feb 25, 2015 ● By Brandi Barnett

It’s practically the lifeblood of Tulare County. Sure, it has its detractors, but let’s take a minute to appreciate the virtues of milk.

Penne With Italian Sausage, Onions, Peas, and Fennel

Feb 25, 2015 ● By Brandi Barnett

It’s your lucky day! Well, that is if you have been looking for a new pasta dish, perfect for a weeknight or Sunday supper.

Orange Works Café Serves it up in Strathmore

Feb 25, 2015 ● By Brandi Barnett

Throw an orange down the street and watch how far it rolls. Not very, right? Well, that’s inertia for you. But Orange Works Café in Strathmore seems to have found a way to defy the laws of physics.

The 2nd Floor at Crawdaddy's in Visalia

Jan 26, 2015 ● By Brandi Barnett

What is it that makes a great host? An intrinsic love of entertaining, of course. And some expertise with food and drinks is certainly essential, too. But perhaps the quality that separates a good host from a truly great one is the way that a great host always seems to have something special up his or her sleeve.

Up to Something Yummy at Max's Cookie Co

Jan 26, 2015 ● By Brandi Barnett

When Max Lupercio was 13 years old, he made his first cookie using the ingredients he had on hand: sugar, water and Crisco. It was the beginning of a delicious hobby, one that would lead him to where he is today: the owner of Max’s Cookie Company, Inc. at Bothof’s Bakery in downtown Visalia.

Valentine's Baked Pears

Jan 25, 2015 ● By Brandi Barnett

For Valentine’s Day, indulge your sweet tooth with a special dessert for yourself and your special someone. Instead of that decadent dessert, give way to the delights of a healthier, baked dessert.

Mexican Chili-Spiced Red Pozole

Jan 07, 2015 ● By Brandi Barnett

Trying to decide between chili and stew for dinner on these cool January evenings? Why not have both: Cook up this chili-based Mexican stew.

Healthy Drive-Thru With Farm Fresh Bowls

Jan 02, 2015 ● By Brandi Barnett

Like a road trip on Route 66 on the Fourth of July, or a great pair of jeans, the drive-thru is a classic American institution. The delight of leaning through one’s car window and exchanging a handful of crumpled bills and cup-holder change for a bag of deep-fried deliciousness never gets old. Or does it?

With Three Pita Kabobs, the Dada Family Makes Its Mark

Jan 02, 2015 ● By Brandi Barnett

If war ever has its benefits, they rarely can be seen except in retrospect. Only after the damage has been assessed, the rubble cleared, and the broken repaired can a war be judged to have been good for something,

Bennani's Italian Restaurant in Dinuba

Nov 21, 2014 ● By Brandi Barnett

Frank Bennani is a self-described picky eater and the biggest critic in his own kitchen. Everything, he stresses, must be perfect.
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