Treasure Valley mixologists — Brian Livesay of The Matador, Kevin Hopper of Capitol Bar, Kevin Baker at Mai Thai and Matt Eggers at Grit American Cuisine — help you liven up the season with recipes that have a holiday twist.
Treasure editor Dana Oland makes salmon with a sous vide wand, which cooks food slowly in a low temperature. It takes one hour to cook salmon, and two hours a steak, but Oland highly recommends this slow-cooking method.
See all 83 trees in the annual Saint Alphonsus Festival of Trees, which will be open to the public Nov. 22-26 at Boise Centre in Downtown Boise. This year's Festival will benefit the Cardiac Rehabilitation Center.