Skip to content
NOWCAST
KCRA 3 News at 11pm
Watch on Demand
Menu
Search
Homepage
Local News
Weather
Politics
Radar
Forecasting Our Future
Traffic
Closings
Health
3 Investigates
Noticias
National News
Get the Facts
Matter of Fact
Very Local
Explore Outdoors
Sports
High School Playbook
Entertainment
Dying To Ask
Farm to Fork
Making Cents
Project CommUNITY
Stitch
Upload
Dignity Health Heart Hub (Ad)
MeTV
My58
EstrellaTV
H&I
Community
News Team
Editorials
Contact
Advertise with KCRA
Privacy Notice
Notice at Collection
Terms of Use
Your Privacy Choices: Opt Out of Sale/Targeted Ads
SUBSCRIBE TO EMAIL
Weather
Search
Press enter to search
Type to Search
Search location by ZIP code
ZIP
Advertisement
Farm to Fork Friday
By
Lisa Gonzales
Farm-to-Fork Friday: How to make a persimmon and pomegranate salad with Nina Curtis
Share
By
Lisa Gonzales
Farm-to-Fork Friday: Vegan chorizo-stuffed mushrooms with plant-based chef Nina Curtis
Advertisement
By
Lisa Gonzales
Farm-to-Fork Friday: Make a cranberry and blood orange tart like Paragary's bakery
By
Lisa Gonzales
Farm-to-Fork Friday: Make a lighter, healthier post-Thanksgiving meal with Paragary's
By
Lisa Gonzales
Farm-to-Fork Friday: How to make a fall salad like Cantina Pedregal
By
Lisa Gonzales
Farm-to-Fork Friday: Getting creative with fresh fish at Mikuni
Advertisement
More
Advertisement
By
Lisa Gonzales
Farm-to-Fork Friday: How to make NY strip steak like Hook & Ladder
By
Lisa Gonzales
Farm-to-Fork Friday: How to prepare oysters with Omakase Por Favor
By
Lisa Gonzales
Farm-to-Fork Friday: Celebrate Día de Los Muertos at La Popular in Roseville
By
Lisa Gonzales
Farm-to-Fork Friday: How to make the Kings' new beef dip sandwich with Brien Kuznicki
By
Lisa Gonzales
Farm-to-Fork Friday: How to make the fruit tart at Ettore's Bakery & Café
By
Lisa Gonzales
Farm-to-Fork Friday: See Chicha Peruvian Kitchen's bacon-inspired dishes
By
Daniel Macht
Firehouse restaurant chef shows how to make duck breast
Advertisement