« Grill-season repertoire expands with paella, rabbit

Respect for paella runs in the family

Tribune News Service photo

The finished paella, made on the grill by Perfecto Rocher from Spanish restaurant Smoke Oil Salt on June 2, 2015 in his backyard in Venica, Calif. (Kirk McKoy/Los Angeles Times/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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