The Sacramento Bee

The Sacramento Bee Founded in 1857, The Sacramento Bee is the flagship of the 30 daily and almost 50 non-daily newspapers owned by The McClatchy Company. The third-largest newspaper corporation in the country in terms of circulation, McClatchy prints more than 3.2 million papers each day, read by millions more all over the world via a covey of Web sites on the Internet. On February 3, 2007, The McClatchy Company and The Sacramento Bee celebrated their 150th Anniversary. Over the years, McClatchy-owned papers have won hundreds of journalism awards, including 73 Pulitzer Prizes. Of that number, 15 have been coveted Gold Medals for Public Service. The Sacramento Bee is the flagship newspaper of the McClatchy Co . and the largest paper in the region. Its location at 2100 Q St. was once the Buffalo Brewery and its namesake "Scoopy" was designed by Walt Disney. It was awarded its first Pulitzer Prize in 1935 for Public Service. Since that time, The Bee has won numerous awards, including four more Pulitzer Prizes, the most recent for feature photography in 2007. The Bee's circulation area covers the Northern Sacramento Valley and surrounding areas: south to Stockton, north to Redding, east to Reno and west to the San Francisco Bay Area. The Bee is available seven days a week both in print and online (e-edition). Read more: http://guide.sacbee.com/2006/12/04/3/history.html

Web Site: http://sacbee.com


Recipe: Savory ham and cheese empanada tart

The Sacramento Bee -
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May 7, 2013
Recipe: Savory ham and cheese empanada tart

Savory Ham and Cheese Empanada TartMakes one 11-inch tart Serves 12 Inspiration to use empanada dough for this indulgent, free-form tart comes from Southern Latina cookbook author Sandra Gutierrez. It's flaky, easy to manipulate and butt...

Recipe: Luxurious smoked-salmon and leek tart

The Sacramento Bee -
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May 7, 2013
Recipe: Luxurious smoked-salmon and leek tart

Luxurious Smoked Salmon and Leek TartMakes one 9-by-13-inch tart Serves 12 Opulence is the theme of the day with this decadent combination of smoked salmon, tarragon and heavy cream. Dufour brand puff pastry is usually available in the f...

Recipe: Lime beef salad will delight most palates

The Sacramento Bee -
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May 7, 2013
Recipe: Lime beef salad will delight most palates

Lime beef salad is crunchy, tangy and savory. The small amount of beef is pounded thin and given a pho-like treatment."Top Chef" watchers: Think all the way back to Season 9. The cheftestants were hot and grumpy in Texas. Paul Qui won, and one ch...

Treat Mom to chocolate-stuffed French toast

The Sacramento Bee -
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May 7, 2013
Treat Mom to chocolate-stuffed French toast

Chocolate-stuffed French toast with raspberry sauceTime for a confession. As a child, I never once celebrated Mother's Day. My parents thought the holiday was nothing more than a cheesy excuse to sell greeting cards, and who was I to argue? But a...

Recipe: Simple and savory sweet potato tart

The Sacramento Bee -
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May 7, 2013
Recipe: Simple and savory sweet potato tart

Simple and Savory Sweet Potato TartMakes one 12-inch tart Serves 12 This is an easy crust for novices because it's made in the food processor. Shortening does not melt as readily as butter and makes for a more forgiving dough; here, a combin...

Recipe: Apricot tart brûlée

The Sacramento Bee -
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May 7, 2013
Recipe: Apricot tart brûlée

Apricot tart brulee.Time: 1 hour, 15 minutes plus 1 hour chilling Serves 8 Recipe from the Los Angeles Times. INGREDIENTS 1 1/4 cups flour 1/2 cup toasted blanched almonds, ground fine 9 tablespoons sugar, divided ...

Recipe: Spiced pork, apricot and tomato skewers

The Sacramento Bee -
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May 7, 2013

Prep time: 15 minutes, not including marinate time Cook time: 20 minutes Serves 4 These skewers, which work as starters or a light meal, take advantage of apricots' ability to complement savory foods. You'll need 12 wooden, bamboo or me...

Recipe: Apricot Thai salad

The Sacramento Bee -
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May 7, 2013
Recipe: Apricot Thai salad

Prep time: 15 minutes Serves 4 This salad is a great use for leftover chicken, and it makes a wonderful dinnertime salad on a hot summer day. The recipe is from the California Fresh Apricot Council. Note: Prep time does not include ...

Recipe: Apricot cobbler

The Sacramento Bee -
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May 7, 2013
Recipe: Apricot cobbler

Apricot cobbler gets a scoop of vanilla ice cream.Prep time: 30 minutes Cook time: 30 minutes Serves 6 The best way to serve cobbler is warm from the oven with a splash of cream or a scoop of vanilla ice cream on top. ...

Recipe: Jalapeño apricot jam

The Sacramento Bee -
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May 7, 2013
Recipe: Jalapeño apricot jam

Jalapeño apricot jamMakes about 6 pint jars Recipe from Catherine Enfield, whose blog, Munchie Musings (www.munchiemusings. net), is a partner with Sacramento Connect. She recommends using the jam to glaze salmon or chicken, or pouri...