Sometimes, a search for an item is all in the name.
Food
PARK ON FREMONT, 506 FREMONT ST.
Diane Greene can’t seem to grow lemongrass in Southern Nevada.
Gradually over the past decade or so, the food offered at sports stadiums across the country has become increasingly sophisticated, in tune with changing American tastes.
Reader Frank Gerencser wrote in search of an old-fashioned rice pudding recipe for his wife, Judith. I tried this one from Taste of Home, and it definitely seems to fill the bill.
Wine: Goats in Villages Chenin Blanc Viognier
Officially, the theme of this year’s UNLVino is “Fall in Love Again.” But it could just as soon be “More.”
This week’s lead item brought to mind a recent newsroom conversation about how many food companies have gone multinational, and how seemingly a handful own many old familiar brands.
Charcuterie is popping up more and more on restaurant menus, and it’s great for entertaining at home. So what is it? Charcuterie is, simply, a selection of prepared meats, usually attractively displayed and nearly always shared.
Westphalian ham and Gruyere grilled cheese can be served with your favorite mustard or tomato soup.
Dole Banana Dippers are a tidbit-sized takeoff on the classic theme-park frozen banana.
Wine: Wolfgang Puck Red Blend Master Lot Reserve
Reader Pat Swanson was looking for a recipe from a Swift’ning (a shortening that was made by Swift and Co.) booklet from the ’40s-’50s. I found it online at rocknrecipes-rockn
quilts.blogspot.com, where the blogger reports finding it in her grandmother’s Swift’ning book from 1950. Here’s the version I adapted:
1
2
3
4
5
Construction can start on first phase of Las Vegas Spaceport
High roller offers $1M reward for info on alleged drugging at Vegas casino
CARTOON: Abandoning an ally — again
Southern Nevada eatery ranks among top 5 BBQ spots in US, Yelp says
What are those massive concrete towers across from Mandalay Bay?
LISTEN TO THE TOP FIVE HERE
SPONSORED BY DIMOPOULOS LAW FIRM
