These were the best meals that I, The Sacramento Bee’s food and drink writer, ate in October around the capital region. All ...

Enormous lamb legs served atop Iraqi pilaf. Surprisingly tasty sushi in a Broadway dive. Chicken, blackened on a unique grill at one restaurant and roasted in homage to a San Francisco institution ...

The pillow-soft bread — made at Farmingdale’s Lakewood Bakery — is loaded with juicy, spicy chicken thighs with a light cheese sauce. Red Cajun and ... chicken on flatbread with ...

As she says this, she raises half of her Chick-fil-A chicken wrap and measures it with her fingers. It is no more than a few inches. “This isn’t even an average size, peep,” she remarks ...

The Cheesecake Factory is known for its ridiculously large menu, so of course there are some amazing hits on there, as well as some misses you should skip.

Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon. Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is ...