October 25, 2019, 6:02am Clark County Life
Mad dogs and Englishmen may just go out in the noonday sun, as the old song goes. But in Vancouver, MADdogs Gourmet Hot Dogs serves up some fantastic hot dogs all day and evening long. Read story
October 25, 2019, 6:00am Food
“That’s not real Mexican food,” “My grandma would slap you” and “sellout” are just some of comments Jose and Leticia Gamiz received when they started their pop-up vegan Mexican food business, Mi Vegana Madre, four years ago. Read story
October 23, 2019, 6:05am Food
Food impersonating other food is a dime a dozen these days: cauliflower rice, vegan burgers, nut cheese. I don’t have a problem with any of that. Live and let eat, I say. But once in a while, it’s nice to come across a dish that merely reminds you of something… Read story
October 23, 2019, 6:05am Food
Lasagna is like pizza: Even when it’s bad, it’s good. With pizza, the saying goes, it’s still melted cheese on warm bread. With lasagna, sub in warm noodles for the bread, and you’ve got the same idea. What could be wrong with such bubbly goodness? Read story
October 23, 2019, 6:05am Food
I used to be a travel writer, and one of the pieces of advice I gave and followed the most was to pay attention to shoulder season. London in early April? Cape Cod in October? Yes and yes. Read story
October 23, 2019, 6:05am Food
Impossible Foods recently released its vegan burger “meat” in Southern California supermarkets as the start of a national retail rollout. It’s the meatiest of the meatless meats on the market (though Beyond Meat’s product isn’t far off and may be arguably healthier), a reasonable choice to bring home if you’re… Read story
October 23, 2019, 6:04am Food
A sauce-covered dish of enchiladas is like Kryptonite to me. I’ve also been known to indulge - and indulge and indulge - in a bowl of chips and salsa. Both are very good in their own way. Read story
October 23, 2019, 6:02am Food
The ready-to-cook kebabs you find at the supermarket are designed to draw a shopper’s eye with their colorful chunks of vegetables and proteins, but cooks with skewering savoir faire know that when same-ingredient items populate each metal or bamboo rod (shish!), there’s a better chance those foods will cook evenly. Read story
