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Food+Dining

Last Updated: Apr 27, 2015 10:47AM • Subscribe via RSS • ATOM

Orzo, Veggies and Chicken Salad With Lemony Basil Dressing

Apr 27, 2015 ● By Brandi Barnett

This bright, colorful orzo pasta and chicken salad is packed with an assortment of chopped fresh vegetables and tossed with a refreshing lemon dressing.

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Adventurous Fare at Char-cu-te-rie in Visalia

Apr 27, 2015 ● By Brandi Barnett

If you’ve set foot in Visalia’s Char-cu-te-rie, you’ve probably caught a glimpse of owner Catherine Heaney.

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Delicious Deviled Eggs

Mar 27, 2015 ● By Brandi Barnett

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.

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Tasty Offerings at the Lunch Box

Mar 27, 2015 ● By Brandi Barnett

As if it weren’t charming enough, another café has been added to the list of Exeter’s diverse eateries.

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The Gazebo Gardens’ Food Truck Nights in Fresno

Mar 27, 2015 ● By Brandi Barnett

It’s the simple things in life that often give us the most joy.

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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.

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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.

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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.

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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.

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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.

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