Review-Journal readers chime in when another asks where to find the classic dish hand-breaded.
Heidi Knapp Rinella
Former Food, Restaurant Critic
Tim Szymanski, who’s the public education and information officer for Las Vegas Fire and Rescue, has seen people get bigger in the past 49 years, and equipment get better.
Toasted, roasted or grilled, chefs find creative ways to use this versatile veggie.
Chart House’s celebration of National Oyster Day tops this week’s food roundup.
With more than 40,000 varieties under cultivation, there’s always something to learn about rice.
The popularity of the seasoned cottage cheese recipe from the Alpine Village Inn, which closed 20 years ago, prompted publication of a favorite soup recipe.
The State Fair CrazyShake, available through Aug. 18 at Black Tap Craft Burgers & Beer, combines kettle corn, a deep-fried Twinkie, fried Oreos and more.
Border Grill at Mandalay Bay now offers a private, chef-attended brunch and Vegans, Baby will re-create its James Beard dinner.
Here’s one way to guarantee a good breakfast: Invite the owners of a place you like to open in your building. That’s how Broken Yolk Cafe came to be part of the plans for the SL Building.
Balboa Pizza Company, which has been at The District at Green Valley Ranch in Henderson for 15 years, offers a variety of chicken wing flavors, including Thai peanut.
A $4,000 wing-eating challenge leads this week’s food & drink roundup.
The Big Island Feast Burger at Slater’s 50/50 normally feeds four to six people.
The Las Vegas restaurant closed more than 20 years ago, but the recipe for seasoned cottage cheese dip lives on.
Freed’s Bakery starts with vanilla cake, decorates it with blue icing and a dorsal fin, and adds strawberry-puree filling.
Celebrity chef Robert Irvine, who has a restaurant at Tropicana, hosts military families associated with TAPS, or Tragedy Assistance Program for Survivors