B rigadeiros are fudgy little morsels, similar to truffles but chewier. And like truffles they’re made with a few simple ingredients and have a neutral-palette nature adaptable to an endless variety of flavors and coatings.
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Diners may soon be able to bring their favorite bottle of wine to Las Vegas-area restaurants, for a fee.
Andrew Zimmern clearly likes Las Vegas. Dining in our desert has been the topic of segments on “Bizarre Foods” and “The Zimmern List.”
Ghost peppers are no longer considered the hottest in the world — the Carolina Reaper holds that distinction — but they pack plenty of punch.
Zuma at The Cosmopolitan of Las Vegas has added several new premium-quality dishes to its menu: cured Hokkaido scallops with wasabi ponzu and yuzu tobiko, prime beef tartare with bincho mayonnaise and seaweed crisp, and Iberico pork with yuzu truffle and garlic chips.
This is one of Honey Salt chef and co-owner Kim Canteenwalla’s favorite cocktails. It’s a surprisingly balanced drink, considering the large dose of honey.
Chef Jeremiah Tower’s upcoming appearance at Luxor will be part of a multi-chef dinner being organized by the James Beard Foundation.
The culinary lineup for this year’s Life is Beautiful Music Art Festival, which will be Sept. 21-23 in downtown Las Vegas, will involve more than 70 Southern Nevada restaurants — some of which haven’t even opened yet.
Ri Ra’s classic potato and leek soup, $5 (add $2 for bacon and cheddar) has been joined by four special dishes for the restaurant’s Potato Week, which continues until National Potato Day on Sunday.
Cindy Chartrand, who’s been executive chef at Opportunity Village since February, has big plans for the organization’s Kitchen Creations Catering team.