Regular readers of this column know I never repeat the lead item; requests that come in after the first batch usually end up in the “More on …” section toward the end. But this liver and onions thing is just nuts.
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It’s time for comfort food to heal the wounds of the hectic holiday season, and soup to warm the soul. And what, after all, is more comforting than a bowl of soup?
Zikiz, which opened in early October, is a counter-service restaurant that serves American wraps with Mediterranean flair, said Ed Rizk, owner.
Well, 2013 officially has trickled down the kitchen drain, which raises the question uppermost on the minds of foodies: What will we be eating in 2014?
There’s been a sweet building boom across the valley lately — in the form of gingerbread, and icing and candy and all of the stuff that makes a gingerbread house the personification of a child’s dreams.
Like Charlie Zizka, fellow reader Angelica Orme is passionate about her ricotta.
Wayne Kageyama opened Ramen Tatsu, on Jones Boulevard between Spring Mountain and Desert Inn roads, in June. The restaurant closed in September and reopened in October after a staff realignment, with Kageyama, who learned ramen-making in Japan, taking over as chef.
In fine Suessian tradition the origins of the Whos’ Who-roast beast remain a mystery, and sometimes such things are for the best. For all of us who aren’t of the Who persuasion, however, the Christmas beast tends to be defined by tradition.
Longtime restaurateur Bobby Mercado returned to the local dining fraternity Nov. 23.
“Cannibal sandwiches,” an appetizer featuring raw, lean ground beef served on cocktail bread, may be a Wisconsin tradition, but health officials say they are not healthy, citing that more than a dozen people who became ill after consuming them.