Heidi Knapp Rinella is an award-winning journalist with more than 35 years of experience as a writer and editor at newspapers in Ohio, Florida and Nevada, and is the author of seven books. She’s been with the Review-Journal as a feature writer and food critic since October 1999.
If you’re feeling lettuce-deprived these days because of the health risks associated with the consumption of romaine, you can always turn to a winter salad as an alternative. They’re perfect for this time of year — and not a leaf of romaine in sight.
Allen Johnson wrote to Taste of the Town to say he’d found an effective way to store olive oil and so was looking for “fresh — I mean really fresh” — oil. And readers came through with suggestions.
Love ’em or hate ’em, there’s no arguing that Pop Tarts have become an American institution since they were created in 1964.
A look at the best food and drink options this week in Las Vegas.
A “booze crawl” planned for 1 to 5 p.m. Sunday will be a benefit for the family of the late George Racz, owner and founder of the Las Vegas Distillery, who died Nov. 18 at age 51.
Santa needs something to keep him warm on those long winter journeys when the reindeer are driving — Santa’s Sangria, perhaps, from Cabo Wabo Cantina at the Miracle Mile Shops.
Mint Indian Bistro owner Kris Parikh has announced the launch of Rotifix, an Indian meal service. The food is available ready-to-eat or ready-to-cook, by the meal, by the week, by the pound or whatever is desired, and available for pick-up or delivery.
Chef Jose Andres, who has three Las Vegas restaurants and developed the food and beverage menu for the esports arena at Luxor, has been nominated for a Nobel Peace Prize, The Washington Post reported Monday.
A number of casino companies are using methods other than rescuing banquet food to reduce food waste.
Initiatives aimed at combating food waste have been launched nationwide, including several at the James Beard Foundation in New York.
This scene plays out repeatedly in Las Vegas: Hundreds of people stream out of banquet halls and ballrooms, leavingbehind mounds of uneaten food — hundreds of pounds of mashed potatoes, meatballs, dinner rolls and fancy desserts.Blocks away, stomachs rumble and ache from hunger pangs.
Warm drinks such as Cabo Wabo’s special apple cider are among the traditional joys of the holiday season.
SG Bar has introduced a menu of shareable plates and 15-minute lunches.
Deacon Tom Roberts used to develop commercial properties; now he develops lives.
