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Sacramento, California

The capital of California is a gold mine of history—literally. Gold was first discovered in 1848, thirty miles east of Sacramento, making the early days rather lively as the town hosted miners who had hit it big. They were a boisterous bunch, spending their loot on gambling and dance halls. Today, Sacramento is still a hub of activity, shipping and processing fruits, vegetables, rice, wheat and dairy goods from Central Valley. It still maintains some of that old west vibe with its vintage buildings on the riverfront—home to over 100 restaurants. Fine restaurants can also be found sprinkling the rest of the city, offering American, Italian, Mexican, French and California cuisine.
 

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Featured Cook

Robbie Yee

Home Town: Palos Verdes Peninsula, California, USA
Living In: Sacramento, California, USA
About me:
 My mom was a great chef. There was little room in her kitchen for error so I never learned how to cook until I was married. It's a good thing my husband is a tolerant man and doesn't mind sneaking a sandwich an hour after dinner.

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Newest Cooks

Ulilrat 

Cooking Level: Intermediate
Living In: Sacramento, California, USA
About me: I'm a mother of four boys and wife to a wonderful husband of 20 years. I have been a Weight Watchers member for 3 years not and learning new cooking ideas to stay healthy everyday.

Corinne Villa Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert
Home Town: Pasadena, California, USA
Living In: Sacramento, California, USA
About me: I come from a large family of great cooks. My paternsl grandfather was the executive chef for an exclusive men's club in Pasadena, California and my grandmother was an excellent …
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Lycheegal 

Cooking Level: Intermediate
Home Town: Sacramento, California, USA
Living In: Berkeley, California, USA
About me: Grew up in a family that cooked food which could be considered a fusion between Chinese and Vietnamese. I guess I got the best of both worlds! :)
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.

Summery Ratatouille

Reviewed on Jul. 8, 2009 by Kiss1frog 
CREATOR'S COMMENTS: When I make this dish I do not crumble the ground pork; I make semi-rough meatballs about 1/2 thumb size. That way not every bite has pork in it. Also, I have found that using Ritz brand crackers makes a better "crust" with the cheeses.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.

Awesome Slow Cooker Pot Roast

Reviewed on Jul. 6, 2009 by Sharyn 
The family loved this recipe. I used 1 can of soup and about 3/4 cup of liquid. This delicious recipe makes working hard all day a little easier.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.88 star rating.

My Amish Friend's Caramel Corn

Reviewed on Jul. 6, 2009 by PeggyM 
Yum. Still warm out of the oven! The more it cools, the crunchier it gets. I used butter, it is what I had. Next time I will try margarine, see what difference it makes. To be able to give it five stars, it has to be the best I have ever had. It doesn't beat our downtown candy store's caramel corn. It is excellent though. I will rerate it with the margarine, maybe that is what it is.
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