Restaurant chefs and home cooks are making new incarnations of the traditional staple on American dinner tables.

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Sacramento’s appetite for mobile food was fueled three years ago with the debut of SactoMoFo, a festival that rounds up popular food trucks from Northern California. The event has continually drawn thousands in search of mobile munchies who are willing to brave epic lines, while a series of weekly SactoMoFo events feeds Sacramento’s suburbs and business parks.
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When Capital Dime opened last July, pushing the idea that it would serve high-caliber farm-to-fork fare at eye-popping prices, the concept got a lot of attention, and the name of this potentially high-profile eatery made a lot of sense.
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Try a barrel-aged negroni while you read about literature’s memorable meals.
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Cinco de Mayo’s less than two weeks away, but the thought of serving a small ocean of margaritas leaves bar and restaurant owners feeling especially sour this year. A lime shortage has quadrupled the price of this key citrus fruit, leaving business owners scrambling for backup plans and other ways to make do with less.
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This is a poached Bosc pear simmered in white wine, honey, fresh lime, sugar and water.

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