04 October 2026 · Vol. XXXIV · № 12.329 Get the letterSearchSaved
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Learn how to make beef cheeks with rose hips like a pro. Wine and thyme add a touch of spice●You don't need to save a thin sauce with flour. Choose the ideal method according to its type●Ame Moreno, cook: “The simplest and most delicious dinner contains no meat, but rather 2 cans of sardines, 2 eggs and paprika.”●Gnocchi alla Sorrentina: Original Recipe and Video●Give Baked Potatoes A Hearty German-Style Upgrade With One Tangy Addition●White Spots on Aged Cheeses: Here's What They Really Are●Favorite Egg-Free Cookies●You can easily dry pears in a regular oven or dehydrator. Prepare fragrant homemade cruciferous vegetables●Grandma's Grated Apple Bun. A dessert that has been prepared by several generations of women●Gluten-free menu, October 4: lentil and sweet potato salad, shrimp curry with coconut milk, chocolate mousse●Freezing peppers: there's a specific technique for doing it●A muffin tin will give the potatoes the shape of crispy cupcakes. Cottage cheese and eggs will be used for the filling●
The Exchange & The Counter
The Hot Chicken Craze Shows No Sign of Letting Up, Targeting Downtown, Henderson Next

The Hot Chicken Craze Shows No Sign of Letting Up, Targeting Downtown, Henderson Next

Houston Crosta recently partnered with Edmond Barseghian to purchase southwest sandwich restaurant Egg Sammie, and now Crosta has ambitious plans to launch his hot chicken brand across Las Vegas.

The Hot Chicken Craze Shows No Sign of Letting Up, Targeting Downtown, Henderson Next

The new owner of Egg Sammie plans to expand his Houston’s Hot Chicken to the Arts District and Green Valley Ranch.

Initially offering a trial delivery and takeout service, Houston’s Hot Chicken has announced it will debut at the intersection of Green Valley and Pebble Road, taking over 2,029 square feet inside the former Brooklyn Bagel Deli, occupying a convenient corner space.

Paperwork has also been filed for the casual restaurant to operate a tavern at 1201 S. Main Street in the Arts District. Early leasing documents shared that the project would fill 2,648 square feet and sit between Yu-Or-Mi Sushi Bar, Cream Me Ice Creamery, and the under-construction, retail-only expansion of Freed’s Bakery.

The early menu features hot chicken sandwiches, with spice levels ranging from 1 to 10, plus hand-cut fries and a fried peanut butter and jelly sandwich.

A Summerlin location and a permanent space neighboring Crosta’s Royalty Exotic Cars car rental business on Dean Martin Road are both promoted as “coming soon.” An estimated opening date downtown or in Green Valley have not been revealed.

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