Vegas is all about indulgence, and its soups are no different. Famed chef Guy Savoy whips up an earthy and rich soup with artichoke and black truffle for the soup equivalent of a jackpot. Creamy in texture, the broth actually contains no cream or milk; chefs slow-cook artichoke hearts for three hours to maximize flavor, then blend them to achieve the rich consistency. For added decadence, the soup is topped with a shaving of black truffles and served with mushroom brioche.
There's something to be said of a classic dish done right. So says Sunny about the Eggs Benedict served at Upstairs on the Square. Their attention to detail continues with afternoon tea, complete with Zebra Tea and Famous Milk Chocolate-Dipped Praline Turtles.
Host of Food Network's Kid in a Candy Store, Adam Gertler visits the Dippin' Dots factory, in Paducah, KY, where they make billions of their famous ice cream beads with the help of liquid nitrogen.
Drago's Seafood Restaurant knows to buy directly from the local fishermen for the freshest oysters. Adam Gertler loves the garlicky taste of the charbroiled oysters topped with Parmesan, Romano cheese and garlic. Not in NOLA? Order the charbroiled oyster kit online and make your own at home.
Leave it to Jane to create an out-of-this-world gnocchi without potatoes. Host of Rescue Chef, Danny Boome, called Jane's ricotta gnocchi his personal favorite, with a texture that melts on your tongue. Along with this dinner fave, Jane excels at Sunday brunch with its vanilla bean French toast.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.