In last week’s column we reported two sources for the coconut-custard pie being sought by Ray Ellis. But I often find that it’s actually easier, if I’m having difficulty finding a particular product, to make it myself.
Heidi Knapp Rinella
RJ food critic Heidi Rinella takes you inside your favorite Vegas eateries and let's you know what's worth the bite. Hungry for more? Head to bestoflasvegas.com for all of your foodie needs
With so many Italian restaurants in Las Vegas — as is the case with most American metropolitan areas, Italian being one of the most popular restaurant genres nationally — when I review one, I look for something that makes it stand out from the crowd.
After I ran a request from Marge Phegley for a recipe for green-tomato relish like that served at the Hush Puppy, I received several from readers (and thanks to all of them). I haven’t been to the Hush Puppy in quite a while, but I’m hoping that one of the two recipes that follow is a close approximation.
You just never know when you’re going to happen upon a top-notch Thai spot in a plaza with a store selling showgirl supplies, a spa that promises “girls, girls, girls” and something that appears to be an adult film studio.
Yup, it’s here again. It may seem impossible — wasn’t it March just yesterday? — but Christmas is two days away.
I thought I was past the point of being amazed at what the owners of Indian restaurants can do to transform their interiors, but after a visit to Curry Leaf, I realized I was mistaken.
When someone asks me for a recommendation for a traditional holiday meal, I customarily point out that traditions can vary widely from one family to the next; on Christmas Eve, one person’s Feast of the Seven Fishes is the next person’s tamales.
Numerous Taste of the Town readers came to the aid of Cindy Zambarano, who’s looking for a recipe for an ultra-hard anise cookie that her 88-year-old father remembers his grandmother baking.
I feel the pain of Taste of the Town reader Blake Myers, having found it impossible to find dry-curd cottage cheese — an integral part of one of my grandmother’s recipes — since moving to Las Vegas more than 16 years ago.
People have told me they find Other Mama difficult to define, but I think it’s simple enough: It’s a restaurant that reflects an appreciation for raw seafood.
If you’ve been paying attention during the past few years, you’ve no doubt noticed a trend toward a more casual approach in restaurants on basically every tier of the industry while, also on every tier, food quality has increased greatly.
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