Does anyone know where to get good fried pickle spears (not chips) on the Strip or downtown in LV? Don't know that I've ever had those before when I've been here. Will be here through next Saturday 12/12, so appreciate any replies soon.
This pasta pie is a fun riff on mac and cheese. Food & Wine’s Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.
Think of this as a lighter, fresher take on chicken Parmesan: We ditch the breading on the poultry and let juicy cherry tomatoes stand in for jarred pasta sauce. A little grated carrot adds just enough sweetness to round out the acidity.