Ashley Costa, pastry chef at Vetri Cucina at the Palms in Las Vegas, freezes lemon curd with whipped cream, sandwiches it between polenta-based crumiri cookies, sprinkles it with powdered sugar and drizzles it with argrumato, a lemon olive oil. Heidi Knapp Rinella/Review-Journal
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Smith’s Marketplace on Skye Canyon Park Drive draws 300 people a day to socialize in what has become a neighborhood gathering spot. (James Schaeffer/ Las Vegas Review-Journal)