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Heidi Knapp Rinella

Food, Restaurant critic
Twitter: @HKRinella

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.

The Latest
Here’s where to find King Cake for Mardi Gras

It seems 2016 has barely started but already it’s flying by. Mardi Gras is coming up Tuesday, although the parades and other celebrations start well before the actual day — on Jan. 6, or Twelfth Night, the 12th day of Christmas.

Readers uncover creamy seafood pan roast

When Lori Nehls emailed Taste of the Town in search of a creamy seafood pan roast, similar to those served at the Silver Legacy, Nugget and Peppermill casinos in the Reno area, I wasn’t sure what she meant, since every pan roast I’ve had was broth-based. But readers knew just what she was talking about.

Dining Out: Pete Rose Bar & Grill

The slugger’s bar and grill, which opened last week, serves breakfast, lunch and dinner and features signature dishes that pay homage to the cities where Rose played major league baseball — Cincinnati Chili for the Cincinnati Reds, a classic cheese steak for the Philadelphia Phillies and poutine for the Montreal Expos.

Readers search for potatoes simplified

If you really want, simply, potatoes, you can find them in the produce department of any supermarket. But if you don’t like peeling and chopping, I guess Michael Foods’ Simply Potatoes, which promise “fresh, never frozen potatoes and real ingredients” are the next best thing. And several readers have found them for Helen Arnold, who said she used to get them at Smith’s.

M&M Soul Food Cafe endures thanks to well-prepared dishes — REVIEW

Soul/Southern food has been in a waxing-and-waning situation in Southern Nevada for years, with some places opening to great fanfare but a brief future, others sort of sliding in and out of the market, and even established restaurants falling by the wayside in tough economic times. Through it all, M&M Soul Food Cafe has endured.

Reader suggests making your own coconut pie

In last week’s column we reported two sources for the coconut-custard pie being sought by Ray Ellis. But I often find that it’s actually easier, if I’m having difficulty finding a particular product, to make it myself.