Subject:

Diana Kennedy

  • Blogs

    April 8, 2013

    Fiona Dunlop's Mexican Modern is on Minerva's Must-Read List

    Mention the words 'Mexican food' and the descriptors 'rustic' and 'peasant food' as well as 'burrito' and 'killer tacos' may come to most minds. This narrow and pastoral view of Mexican cuisine -- held not only by the average Joe, but by food writers and chefs alike -- is my greatest current frustra ... More >>

  • Blogs

    October 7, 2012

    Top Five Phoenix Food Stories of the Week

    Every week, there's a cornucopia of Phoenix food news, features, and reviews to report here at Chow Bella. If you're like most people, you probably just don't have the time to get to all of it. It's kind of like those burgers at Old Town Whiskey; it just won't all fit in your mouth ... or in this ca ... More >>

  • Blogs

    October 5, 2012

    Chimi Challenge: Macayo's vs. El Molino

    Everybody tells the same story about how the chimichanga was invented: somebody accidentally dropped a meat-filled burrito into a fryer. And according to the publicity machine for Macayo's Mexican Kitchen, that somebody was its founder Woody Johnson, who opened his first restaurant here in Phoenix i ... More >>

  • Blogs

    July 31, 2012

    Anatomy of a Polvorone with Minerva Orduño Rincón of Muñeca Mexicana Handcrafted Food

    See also: FnB Line Cook Minerva Orduño Launches Muñeca Mexicana Product Line When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's fines ... More >>

  • Blogs

    April 19, 2012

    10 Nuggets of Wisdom from Gustavo Arellano on How Mexican Food Conquered America

    Gustavo Arellano, the scribe behind the syndicated column ¡Ask a Mexican! (and also editor-in-chief of New Times' sister paper, OC Weekly), is on a quest to find out just how Mexican food got to be el norte's most American one. He's explored the Aztecs' contribution to world cuisine, the latest str ... More >>

  • Blogs

    April 2, 2012

    Azucena Tovar of Los Sombreros, Part One

    Call her a chef if you want. Heck, she probably wouldn't flinch if you called her whatever you like. But if you ask Los Sombreros owner Azucena Tovar what she'd call herself, she would likely say one of three things: a business woman, a restaurateur, or "a sommelier of food." Tovar opened Los S ... More >>

  • Blogs

    April 18, 2011

    "My Sweet Mexico" -- A Guide to Making Mexican Desserts

    ​Following in the footsteps of Diana Kennedy, known as the Julia Child of Mexican cuisine, and Rick Bayless, celebrity chef and restaurateur, New York City-based chef Fany Gerson brings together history and culture and in her collection of authentic Mexican dulces recipes in My Sweet Mexic ... More >>

  • News

    March 8, 2007

    Special Arizona Edition

    Put down the bandoliers and step away from the guacamole station

  • Dining

    May 17, 2001

    24K Mold

    Corn smut is the delicious fungus among us

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