March 26, 2023, 6:11am Food
“My name’s Joyce,” drawls a neighbor to Edward Scissorhands, “and I noticed that you have not tasted any of the ambrosia salad that I made especially for you.” Read story
March 24, 2023, 6:20am Food
A decades-old heat will erupt again at Taco Bell this summer with the return of the fan-favorite Volcano Menu. Read story
March 22, 2023, 6:05am Food
Chicken, potatoes and leeks lightly coated in a stout (a dark strong beer) and mustard sauce blend perfectly for this meal. Stout is brewed from roasted malt or roasted barley, and hops. It has a distinct toast flavor, which is a favorite of the Irish. Read story
March 22, 2023, 6:05am Food
A bright lemon sauce flavors delicate chicken tenderloins in this quick dinner. Tenderloins, or tenders, are a secondary muscle that lies directly under the chicken breast. As the name suggests, they’re very tender and need only a few minutes to cook. White wine and capers add to the lemony sauce… Read story
March 22, 2023, 6:04am Food
The Syrian soup shurba w’kibbeh is pure comfort food, a rustic mixture of meatballs and rice in a simple tomatoey broth that’s redolent with warm spices. It’s also a prime example of the complex flavor you can build by drawing on ingredients already in your pantry. Read story
March 22, 2023, 6:04am Food
Approximately 1,001 bean-related articles came out over the past few years. Topics included which dried beans were optimal to order online in packages you’d wipe down with antiseptic upon arrival, in what way to soak said beans for hours whilst trapped in your own home, and how to then cook… Read story
March 22, 2023, 6:03am Clark County Life
Millet is the most marvelous cereal you’ve never heard of, although you’ve definitely seen it a thousand times because unhulled millet is the main ingredient in bird seed. Birds love it and people should, too. I can’t figure out why it hasn’t become trendy like quinoa, because it shares many… Read story
March 17, 2023, 6:00am Clark County Life
Distillers have aged spirits in oak barrels since the 1800s. Early alcohol makers discovered that, over time, the chemical components in wood add flavors like toffee, brown sugar, caramel and spice to spirits. Then they figured out that charring and toasting the barrels adds even more flavor. Read story
