Well, maybe. Observations on the process that yielded a new UNLV president

I have this borderline stalker-ish awe and admiration for chefs, probably because I myself am an enthusiastic cook. Enthusiastic but terrible.

2014 was an anxious year for foodies — but a good kind of anxious. The kind of anxious that comes from maintaining a feverish, nearly athletic dining schedule to try to keep up with all the new restaurants that opened this year.

He really wanted to be a chef. But in Denmark back then, if you aspired to learn kitchen work you had to apprentice at night.

The Forager at Five50 Pizza Bar

1 For “Out There,” an essay in our November issue, journalist George Knapp looked back on his decades of reporting on Area 51, and the craziness that followed his first story on UFO whistleblower Bob Lazar, 25 years ago. “Love all your stuff, George,” effused commenter Moe Flanagan.

What comes out of Larime Taylor’s mouth? A dark, stylish story that might change your ideas about comic books (and serial killers)

Donna Beam Fine Arts Gallery, UNLV

Wendy Kveck talks about her painting, “Couched”

Why let the food critics have all the fun? This year, we quizzed six local culinary luminaries — from high-profile restaurateurs to the city’s most innovative chefs — about the year in dining. Voila: A little praise, a little panning, a dash of OMG-I-can’t-believe-he-went-there — served piping hot.