Subject:

Andy Broder

  • Blogs

    May 16, 2013

    Cucumber 101: Three Summer-Friendly Recipes

    I grew up in a house where salad always meant iceberg lettuce, tomatoes, red onion, and cucumber. I assumed that salads everywhere were the same. When a friend in high school asked me what I'd just sliced into the salad, I thought he was kidding. How could he not know what a cucumber looked like? De ... More >>

  • Blogs

    May 10, 2013

    3 Easy Recipes That Call for Nut Butters

    Forget peanut butter. There are all sorts of nut butters just waiting for your morning toast. More important, every jar of cashew or pumpkinseed butter is the secret ingredient to thicken your sauce, bring depth to your salad dressing, or turn tortilla chips into fancy hors d'oeuvre. See Also: And ... More >>

  • Blogs

    April 25, 2013

    3 Ways to Cook Eggplant

    If you asked 20-year-old me to predict how many ways middle-aged me would make eggplant, the answer would have been a big fat zero. Even though I was a kid who ordered the most offbeat thing on a menu, I drew the line when it came to eggplant. Someplace along the way eggplant earned my grudging acce ... More >>

  • Blogs

    April 18, 2013

    A Trio of Easy-to-Make Summer Rolls

    A few days ago, I came across a package of rice paper in my pantry and was inspired to make a trio of summer rolls. Any combination of ingredients that make a good chopped salad also will make a good summer roll. Rice paper starts out rigid and it easily cracks and crumbles. Place a sheet into a dis ... More >>

  • Blogs

    April 11, 2013

    The Secret to Perfect French Toast

    See Also: AndyTalk: Four Riffs on Caprese Salad AndyTalk: Not All Bananas Are Created Equal . . . Take the Plantain French toast is not just bread, eggs, and milk. French toast is technically custard, at least when done right. When done wrong, it's soggy bread and scrambled eggs or, worse, egg cli ... More >>

  • Blogs

    April 4, 2013

    How to Prepare for a Party in Under an Hour -- and Clean Out Your Fridge at the Same Time

    "Sure, come over. See you in 90 minutes." That's how it begins. Then you make the bed, and since it's nearly dinnertime, you look for something (anything) to serve the friends you just invited to stop by. See Also: AndyTalk: The Simple Pleasure of Chocolate Bruschetta AndyTalkL 3 Springtime Pizz ... More >>

  • Blogs

    March 28, 2013

    No-Cook Springtime Vegetable Recipes for the Easter Table

    See Also: AndyTalk: Dates and Easy Hors d'Oeuvre AndyTalk: Get a Load of These Melons Springtime vegetables tend to be small, in part because the growing season is new and they're picked young. What that means for you the cook, in the practical sense, is that they're tender and don't necessarily ne ... More >>

  • Blogs

    March 21, 2013

    3 Springtime Pizza Recipes

    It's spring and that means pizza. OK - maybe pizza isn't exactly what comes to mind when you think about Easter and Arbor Day, but pizza is my personal not-so-secret favorite comfort food.

  • Blogs

    March 14, 2013

    Passover Haroses, Sephardic-Style

    AndyTalk: Autumn Means Apples AndyTalk: Baby Bok Choy, Your New Favorite I like to think of haroses as Jewish cranberry sauce. If you've ever been to a seder (a traditional Passover meal) I know you've had haroses the same way I know that you had cranberry sauce if you've been to a Thanksgiving din ... More >>

  • Blogs

    March 7, 2013

    6 Easy Mushroom Recipes

    See Also: AndyTalk: Lentil Basics and a No-Recipe Dinner AndyTalk: The Winning Combo of Cauliflower and Mayonnaise When it comes to mushrooms you either love them or hate them. When properly cooked, mushrooms have deep, nutty, caramelized flavors and a combination of soft and crispy textures. What' ... More >>

  • Blogs

    February 28, 2013

    Eight Ways to Use Blood Oranges

    See Also: AndyTalk: Four Riffs on Caprese Salad AndyTalk: Not All Bananas Are Created Equal ... Take the Plantain My favorite way to make food look good isn't with a garnish. I like to bring eye appeal to food with the ingredients in the recipe. Hands-down, blood oranges are the coolest-looking i ... More >>

  • Blogs

    February 21, 2013

    Three Greens That Will Dress Up Your Next Salad

    See Also: AndyTalk: Pomelo, The Good Fortune Fruit AndyTalk: Dates and Easy Hors d'Oeuvre The advent of bagged and boxed salad greens brought leafy variety to the average cook. No one buys ten kinds of lettuce to make a salad, but the typical bag of baby greens offers verdant diversity in user-f ... More >>

  • Blogs

    February 14, 2013

    Last Minute Chocolate Valentine You Can Make Yourself

    AndyTalk: Salt - It's So Much More Than Sodium Chloride It's Valentine's Day and that means stress, especially if you're a bit of a procrastinator and/or you think that the card you bought just isn't enough. If you've got some chocolate on hand, even in bar form, you can make the best hand-made va ... More >>

  • Blogs

    February 7, 2013

    Five Easy Dishes Made with Egg Roll Wrappers

    See Also: --Andytalk: Why You Should Make Pizza From Scratch --AndyTalk: Attack of the Hot Tomatoes I like to say that the Chinese and the Italians have an ongoing feud. Did Marco Polo bring pasta to the Chinese, or did he bring it back from China to Italy? Ever since a 4000 year-old bowl of noo ... More >>

  • Blogs

    January 31, 2013

    Don't Like Kale? Try Making Pesto with It.

    I was eating dinner with my parents, and my 80 year-old father, who doesn't sugarcoat his opinions, said that he didn't like kale. o be more precise, he was chewing with effort and his face was contorted with a look of disgust. Then, as he half swallowed and half gagged he dissed the green current ... More >>

  • Blogs

    January 25, 2013

    AndyTalk: Not All Bananas Are Created Equal ... Take the Plantain

    The plantain is actually like a perfect houseguest. It likes to be left alone; it cooks with almost no fuss or extra ingredients; it's versatile enough to be dessert or a side dish, and, within reason, the older it gets the sweeter it becomes...

  • Blogs

    January 18, 2013

    AndyTalk: Spaghetti Squash ... It's Comfort Food, It's Healthy, and It's Procrastinator-Friendly

    It's 5 P.M., I just got back from and out-of-town wedding, I'm hungry, and the only thing I know for sure is that I'm staying home. I have a spaghetti squash on my counter, and some cherry tomatoes that I put in the refrigerator before I left for the wedding. I know that tomatoes ought not be refr ... More >>

  • Blogs

    January 10, 2013

    AndyTalk: Pomelo, the Good Fortune Fruit

    Part of the pomelo's charm is its size, so I'm inclined to add them at the last minute, so that the people eating my salad are part of the process.

  • Blogs

    December 27, 2012

    AndyTalk: Almond Tart is a Sweet New Year's Dessert

    See Also: AndyTalk: The Surprising Lesson In Olive Oil Cake Even more than hors d'oeuvre, a New Year's party needs dessert. Ringing in the New Year with something sweet symbolizes the wish for a sweet year ahead. Besides, if you're celebrating late into the evening a little sugar rush never hurts ... More >>

  • Blogs

    December 20, 2012

    AndyTalk: Dates and Easy Hors d'Oeuvre

    See Also: AndyTalk: Why You Should Make Pizza From Scratch AndyTalk: A Hard Cheese Is Good to Find Would you like a couple of crowd-pleasing recipes with less than five ingredients each suitable for New Year's Eve or Christmas? Think dates, which happen to be the closest thing to candy that grows ... More >>

  • Blogs

    December 6, 2012

    AndyTalk: The Surprising Lesson in Olive Oil Cake

    See Also: AndyTalk: Potato Latkes Can Be Trendy ... Really - Six Ways to Celebrate Hanukkah in Metro Phoenix I want to share a recipe that didn't work. Actually, part of the recipe worked, and part didn't. I've been nibbling at the good part for a couple of days, but I think that the lesson ass ... More >>

  • Blogs

    November 29, 2012

    Andy Broder Finally Writes Down His Recipe for Spiced Cider

    See Also: -AndyTalk: Potato Pancakes Can Be Trendy... Really -AndyTalk: A Hard Cheese is Good to Find There's something about the aroma of apples and spice. Even in sunny Arizona a cup of warm cider soothes the soul, calms the nerves, and welcomes guests in a wonderfully primal way. If the cider ... More >>

  • Blogs

    November 8, 2012

    AndyTalk: Easier Than Pie - Pear and Ginger Cookie Crumble for Thanksgiving

    You need pie on Thanksgiving - or at least something shaped like a pie.

  • Blogs

    November 1, 2012

    AndyTalk: Underneath the Tough Exterior of Butternut Squash

    It takes a steady hand and a little nerve to hack into the armor-like skin on a butternut squash. Luckily, the skin is the only thing hard about butternut squash.

  • Blogs

    October 19, 2012

    AndyTalk: A Hard Cheese is Good to Find

    See Also: - AndyTalk: Autumn Means Apples - AndyTalk: The Trouble with Balsamic Vinegar Ounce for ounce nothing offers flavor as rich and intense as hard cheese. As cheese ages it loses water, concentrating its flavors. While aged cheeses don't melt as well as creamier young cheeses most of them ... More >>

  • Blogs

    October 11, 2012

    AndyTalk: Autumn Means Apples

    Apples in shades of red, pink, gold and green are a great addition to all sorts of savory recipes. They add crunch, sweetness, maybe some tartness, and depth to whatever's cooking.

  • Blogs

    October 4, 2012

    AndyTalk: Baby Bok Choy, Your New Favorite

    I'm sharing three baby bok options that take less than 10 minutes from start to finish. In any of the recipes you can use full size bok choy, cut into one-inch pieces, but it's less tender and will take four minutes in the skillet instead of two.

  • Blogs

    September 27, 2012

    AndyTalk: The Simple Pleasure of Chocolate Bruschetta

    My Chocolate Bruschetta is like cinnamon toast on a hefty dose of steroids. How good is it? Sandy (AndyFood's sous chef) is a vegetarian who aspires to veganism. This dessert trumps her vegan inclinations every time. She always has a slice.

  • Blogs

    September 20, 2012

    AndyTalk: The Winning Combo of Cauliflower and Mayonnaise

    I've made the cauliflower rubbed with olive oil and I've made it with butter. Mayonnaise is, hands-down, the best way to coat the cauliflower.

  • Blogs

    September 13, 2012

    AndyTalk: A Tale of Two Ground Beef Substitutes

    Does mock beef actually mock beef? Or, does fake beef really do justice to the image in which it was created?

  • Blogs

    September 6, 2012

    AndyTalk: Four Riffs on Caprese Salad

    A Caprese Salad is as classic and iconic as a blue blazer or a little black dress. All three invite personalization according to taste. In other words the salad is capricious.

  • Blogs

    August 30, 2012

    AndyTalk: Figs and Pickles

    The question being begged is what happens when you cross a fig and a pickle.

  • Blogs

    August 23, 2012

    AndyTalk: Five Most Common Kitchen Mistakes, #5 Microwave Misuse

    See also: AndyTalk: How to melt Chocolate See also: AndyTalk: Garlic and Gadgetry When my family got its first microwave, I'd come home from school and make myself rubbery faux enchiladas almost every day. I was more enchanted with the process than the product. In culinary school, there was no m ... More >>

  • Blogs

    August 9, 2012

    AndyTalk: The Five Most Common Kitchen Mistakes - #3 Not Giving It Your All

    See Also: AndyTalk: Sushi for Dessert - See Also: AndyTalk: Why You Should Make Pizza From Scratch When you do a job and don't care, everyone knows. The lackluster appearance of halfheartedly prepared food foreshadows the ho-hum flavors to come. The art of cooking goes hand-in-hand with the conc ... More >>

  • Blogs

    August 2, 2012

    AndyTalk: Errant Knifery

    See also: AndyTalk: The Five Most Common Kitchen Mistakes, Starting with Gray Meat I have a drawer at AndyFood labeled "shot glasses."' That's where I keep all of the more esoteric knives. More to the point, that's where I keep those knives away from the unknowing. I watch people use a paring kni ... More >>

  • Blogs

    July 19, 2012

    AndyTalk: The Five Most Common Kitchen Mistakes, Starting with Gray Meat

    Even a little steam will warm the meat enough to make it sweat, which means more water and more steam. Once there's a little water in the bottom of the pan you begin to boil the meat. If you're a fan of old-style English cooking you're on the way to a good old-fashioned boiled dinner.

  • Blogs

    July 12, 2012

    AndyTalk: The Bitter Truth About Frisee -- aka Curly Endive

    I think that our taste buds are happiest when we combine each of the four primary tastes (in the same way that four-color printing results in better pics.)

  • Blogs

    June 28, 2012

    AndyTalk: The Secret Ingredient For A Perfect Breakfast On The Fourth of July

    Before you jump onto your smoothies-are-supposed-to-be-healthy soapbox I'd like to analogize smoothies to gay marriage.

  • Blogs

    June 21, 2012

    AndyTalk: Red, White, and Blue -- Beyond Berries and Whipped Cream

    Anyone with a can of Reddi-Whip and some berries can cobble together a dessert that looks like an American flag. Though that's not a bad tradition for a Fourth of July picnic, I like to celebrate Independence Day by being a little more decadent and a little less dependent on a dessert that's a stack ... More >>

  • Blogs

    June 14, 2012

    AndyTalk: The Celery Conundrum

    I think of celery the way I think about cigarettes. I recognize the right to light up or crunch, I'd just prefer that the activity not take place in my kitchen or at my table.

  • Blogs

    June 7, 2012

    AndyTalk: Beyond Lox - Smoked Seafood Hold the Bagels

    If wishes were fishes they might very well be smoked.

  • Blogs

    May 31, 2012

    AndyTalk: Sushi for Dessert

    Whether it's a feint by a quarterback, an improvised musical riff, or a magic trick, everyone appreciates a good fake-out -- especially when the end result is a success. The first time I served sushi for dessert I had a goal. Actually, I had two goals: First, make a great dessert and, second, make m ... More >>

  • Blogs

    May 24, 2012

    AndyTalk: The Small Extravagance of White Asparagus

    White asparagus are to green asparagus as veal is to beef. They're not always available, and when raised right, they're tender and pale. Conveniently, I'm not aware of a single vegetable rights groups proclaiming that growing asparagus in light-deprived conditions (to keep them white) is morally wr ... More >>

  • Blogs

    May 17, 2012

    AndyTalk: Get a Load of These Melons

    A week ago, I tasted my first sweet watermelon of the season. Every year I tell myself that I'll use more watermelon as an ingredient, but I fall short. I have a curried watermelon recipe that I teach on occasion -- it's my dumbed-down version of a recipe I learned from an old friend. Most people re ... More >>

  • Blogs

    May 10, 2012

    AndyTalk: What Bedbugs and Stinky Feet Have to Do With Your Food -- The Awful Truth About Cilantro

    Cilantro and its distinct flavor are to food (and food blogs) what abortion, immigration, and gun control are to a presidential election.

  • Blogs

    May 3, 2012

    AndyTalk: Seeing Green -- An Ode to Guacamole

    There are two things that every guacamole recipe needs; the first is salt and the second is some sort of acid. The salt brings out the flavor in the avocado, and the acid adds dimension and cuts the fattiness.

  • Blogs

    April 26, 2012

    5 Things You Can Do to Make Great Sangria for Cinco de Mayo

    Don't: add sparkling water (or 7Up) ... That's a spritzer or wine cooler and you're either a girl in high school or reliving your glory days as a girl in high school.

  • Blogs

    April 12, 2012

    AndyTalk: Toaster Envy

    I'm not impressed by sleek for sleek's sake. But this is a James Bond kind of toaster. It's sleek and functional - like a Beretta.

  • Blogs

    April 5, 2012

    AndyTalk: Rice on the BBQ (Ultra-Small Grill Not Required)

    Just keep in mind that the rice will lose some moisture when it's grilled. Make sure that you fill the husk with moist rice - and a little cheese wouldn't hurt.

  • Blogs

    March 15, 2012

    AndyTalk: The Anatomy of a Tart, Or, I'm Not a Lazy Cook, I Just Don't Want to Go to the Store

    ​I'm headed to a neighbor's for dinner, and I want to bring something besides a bottle of wine. I want to bring dessert. I have apples, and I tell myself that I should be able to make a pie. So what if it's only 3 apples, and I don't have any flour? I don't want to drive to the store for ingred ... More >>

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