Section: Dining
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Like a bunny's bite
Easter's over but there's still plenty of time to enjoy this crunchy, spicy radish.
This article was published on 04.09.15
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Ten years after
SN&R food reviewer follows in the footsteps of a former Dish writer to revisit HoiCin Cantonese Restaurant.
This article was published on 04.09.15
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Rice plates for all
Wandering Boba's rice plates help introduce Sacramentans to Filipino food.
This article was published on 04.09.15
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Legend of a healthy doughnut
Legend has it that there is a shop deep in Roseville that serves “healthy” vegan doughnuts and vegan frozen yogurt—it's called Dr. Bob's Donuts & DoYos.
This article was published on 04.09.15
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Flex those glutamates with a vegan cookbook
What is missing from otherwise bland vegan dishes is umami, and America's Test Kitchen focuses on that in The Complete Vegetarian Cookbook.
This article was published on 04.02.15
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Burning sensation
Preservation and Co.'s Hellfire Sriracha follows through on its fiery promise.
This article was published on 04.02.15
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Yeah, you can pickle that
Class teaches people how to pickle spring veggies.
This article was published on 04.02.15
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Save room for pie
Rhubarb is tasty in pies, sauces and chutneys—and it has other benefits, too.
This article was published on 04.02.15
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Fizzy delight
Order one of these grown-up sodas (alcohol optional) for a tart-sweet treat.
This article was published on 04.02.15
April 09, 2015
SN&R Vol 26 Issue 52
April 02, 2015
SN&R Vol 26 Issue 51