Crave

After years of progressing at a steady drip, drip, drip, the Ventura County coffee scene is heating up. Helping push things along? The fact that you now can tour coffee trees growing in Goleta.

If you’re the sort of person who likes to be first on your block to try a new restaurant, you’ll want to keep an eye on the five in-progress eateries on this list. (Psst! It includes Hooters in Thousand Oaks ...

Ventura-based chef Tim Kilcoyne of The SideCar Restaurant and The Local Cafe shares recipes for green garlic pesto and halibut cooked in a “bag” fashioned from aluminum foil.

Beignets, omelets and other dishes are farm-fresh with a French flair.

Looking for a list of food-and-wine events happening in/around Ventura County now through May 2012? Here ya go ...

The April 30 deadline is approaching for the Berry Blast Off recipe contest organized as part of the California Strawberry Festival in Oxnard.

When life as a substitute teacher gave her lemons, Ojai resident Lori Volk took the "just do it" mantra from her training as a triathlete and turned them into Lori's Original Lemonade. "In my old world, I would have said, ...

Gluten free. The words imply that something is lacking. But for Monica Varah of Agoura Hills, gluten free is the only way — and that’s why she created this recipe for a Gluten-Free, Dairy-Free Pumpkin Pie.

Ventura County has witnessed the debuts of several restaurants in recent weeks, ranging from the simplicity of a local-foods sandwich joint in Oxnard to the swankiness of The Sunset Room, an Agoura Hills supper club that mixes chandeliers and live ...

This recipe for Manila Clams in Pumpkin-Sage Cream Sauce with Bourbon was inspired by a dish served by chef Andy Brooks at his Ventura restaurant, Brooks. OK, so, chef Brooks makes it with mussels, sun dried tomatoes, thyme and a ...

California restaurateur Ted Balestreri will think twice the next time he makes a bet with old friend and Pentagon chief Leon Panetta.

Crave calendar of things to do, see and eat in November-December 2011

Does chef Tim Kilcoyne brine his holiday turkey? You betcha. “I have always been a big believer in brines, because they add a lot of flavor throughout and help produce a juicier meat,” Kilcoyne writes in this month's The Local ...

The Thanksgiving turkey may be subject to the passing culinary whims of trend-conscious cooks every year, but one thing about the holiday meal is eternal: The side dish.

Franky’s Place is back, and this time it has (real!) bacon to go with the turkey burgers and crispy veggies that longtime fans will recall from its early days in downtown Ventura, writes Crave restaurant critic Rita Moran.