The Seattle Seahawks and New England Patriots are going head to head this Sunday in Super Bowl XLIX, and that means one important thing — you’re going to be hungry.
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Considering all of the hubbub after the opening of a White Castle in Las Vegas last week, we decided we’d try a taste test. We’d do a blind tasting of the real thing, the frozen sliders and those made using a copycat recipe.
The An Executive Chef’s Culinary Classroom series has returned to the Bellagio, 3600 Las Vegas Blvd. South. The first class is “Italian by the Lake,” focusing on contemporary Italian cuisine from antipasti to pasta. It starts at 7 p.m. Feb. 12 and is $135 per person inclusive. Call the Bellagio concierge at 866-406-7117. …
We’ll close out National Soup Month with soups from five area restaurants.
Each week we spotlight a different cuisine in the Dining Guide, with casual American restaurants this week.
On Feb. 13, Jessica Hutchings will be installed as cantor at Congregation Ner Tamid in Henderson, marking a return to the valley in which she grew up and the congregation in which both her Jewish identity and her love of Jewish music was fostered.
Here’s a recipe for those who want to give the traditional German cookie a try.
Chef Michael Mina opened Bardot Brasserie in the Aria this month. Its interior is designed to evoke a cafe along Paris’ Champs Elysees in the ’20s.
“Roast Figs, Sugar Snow: Food to Warm the Soul” features recipes such as Quebecois mussel chowder with cod and cider.
In the NFL, the Seattle Seahawks will see whether they can win a second straight Super Bowl by defeating the New England Patriots. If the battle moved to the dinner table, salmon would be up against lobster. Chefs take sides.