Wine: Babble Red Wine
Food
Sometimes, a search for an item is all in the name.
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Diane Greene can’t seem to grow lemongrass in Southern Nevada.
Gradually over the past decade or so, the food offered at sports stadiums across the country has become increasingly sophisticated, in tune with changing American tastes.
Reader Frank Gerencser wrote in search of an old-fashioned rice pudding recipe for his wife, Judith. I tried this one from Taste of Home, and it definitely seems to fill the bill.
Wine: Goats in Villages Chenin Blanc Viognier
Officially, the theme of this year’s UNLVino is “Fall in Love Again.” But it could just as soon be “More.”
This week’s lead item brought to mind a recent newsroom conversation about how many food companies have gone multinational, and how seemingly a handful own many old familiar brands.
Charcuterie is popping up more and more on restaurant menus, and it’s great for entertaining at home. So what is it? Charcuterie is, simply, a selection of prepared meats, usually attractively displayed and nearly always shared.
Westphalian ham and Gruyere grilled cheese can be served with your favorite mustard or tomato soup.
Dole Banana Dippers are a tidbit-sized takeoff on the classic theme-park frozen banana.
Wine: Wolfgang Puck Red Blend Master Lot Reserve
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This Las Vegas golf attraction opened in March. Now it’s laid off workers
4 new Las Vegas Valley restaurants, plus a big-name closing
When did the mob first get involved in Las Vegas?
Restaurant closing after more than a decade on Las Vegas Strip
Las Vegas officials say A’s Strip ballpark timeline will be met