Subject: Main Dish Recipes

• Use your noodle

  April 30, 2007

• Chef Roberto Santibanez from Rosa Mexicano

  May 22, 2007

• Ringtum Diddy AGAIN?

  July 18, 2008

• Kook's Korner: Tongue Me!

  July 25, 2008

• Kook's Korner: Liver Loaf AGAIN?

  September 11, 2008

• 1956 Bake-Off Winner Takes the Cake

  February 21, 1990

• ME STARVIN', YOU CHAIN

  November 3, 1993

• TO SKEWER, WITH LOVE

  June 15, 1994

• Eddie Recommends: Cinnamon

  October 20, 2008

• To Ave. and Ave. Not

  January 16, 1997

• Asia Vu

  June 25, 1998

• Quick-Fixes

  September 17, 1998

• Second Helpings

  October 8, 1998

• Food FX

  January 6, 2000

• Salt Rifle

  February 24, 2000

• Shelf-Help Group

  March 2, 2000

• Casing the Joint

  April 13, 2000

• Veggie Boy: Vegetarian House

  November 11, 2008

• Monday Night Martha: Depression-Era Dinner

  In honor of the massive cuts sure to come to Arizona government soon, this week Chow Bella is dipping into the archival recipes of Grandma Hernandez, who was born in 1929, the year the Great Depression began. What's lovely about grandmotherly recipes is that they often have a heavy reliance on mayonnaise and canned goods, which are ultra cheap and easy to cook with. Tonight's menu is Salmon Cakes and Broccoli Supreme.

  January 25, 2009

• Spooning: Steak Au Poivre

  Jonathan McNamara See this recipe in photos.For this week's Spooning, Colin Redding illustrates the joys of celebrating Valentine's Day with a tasty dish called Steak Au Poivre in addition to some other whacky holiday antics. Take a look at the recipe after the jump:

  February 11, 2009

• Monday Night Martha: Lesbian Folk Chili

  I've long been a fan of Cris Williamson and Tret Fure. They are folksingers who produced several albums together. They also dated, and merged their musical identities into one onstage presence which they called "Cris and Tret." You said it quickly, as though it were one word: Crisentret. They sang upbeat love songs with suggestive titles like "Between the Covers" and "Electricity."

  February 23, 2009

• Monday Night Martha: Chicken Curry Salad

  This week's dish is adapted from Mark Bittman's Curried Chicken Salad recipe in his cooking bible, "How to Cook Everything." We have deep respect for Bittman, who writes the Minimalist cooking column in the New York Times, and it feels quasi-sacrilegious to alter Bittman's recipe in any way. But it's only because we've cooked so many of his dishes often enough that we feel confident enough to make a few minor tweaks. You'll find the original recipe here.

  March 30, 2009

• The Big Chill

  One Valley gelateria has the competition licked

  May 3, 2007

• Severe Grain Damage

  Vegan cafe serves up a raw deal

  June 27, 2002

• Fit to Be Thai'd

  Thai one on at the West Valley's fiery Touch of Thai.

  April 11, 2002

• At Livingston's, Don't Presume

  Low-fat radicals launch an attack on soul food in Scottsdale.

  March 21, 2002

• Not Your Mama's Recipe

  When the 'contesting' bug bites, the cooks get creative

  October 25, 2001

• Ethel Mmmmmm

  Woman gives shoppers a taste of the good life

  February 22, 2001

• The Range Loner

  Personal chef caters to those with more disposable income than time

  February 8, 2001

• Razz and Shine

  New location includes exhibition kitchen

  December 7, 2000

• Gator Raid

  Restaurant's Cajun food is lukewarm

  November 30, 2000

• Girth of a Nation

  December 30, 1999

• Food Fighter

  Time and again, Valley restaurant legend Nick Ligidakis has cooked his own goose. Will Cafe Niko be another overtrimmed turkey?

  November 27, 1997

• FEAST AND FAMINE

  August 10, 1995

• REBEL WITH A COCINA

  July 28, 1994

• WINNER IS SERVED

  February 10, 1993

• TAHINI BOPPER

  February 5, 1992

• Polish Sausage, Grape Jelly, and Fleeting Relationships

  May 7, 2009

• Recipe: Sweet Corn Ravioli From J&G Steakhouse

  MMPR MarketingSweet corn ravioli, basil butter and cherry tomatoes by Chef de Cuisine Jacques Qualin at J&G Steakhouse. It's simple-made-elaborate for Chef de Cuisine Jacques Qualin, the man in the kitchen at celebrity chef Jean-George Vongerichten's J&G Steakhouse, which sits atop The Phoenician. "It's a steakhouse but we don't want to do like a basic steakhouse," he said. "[So] we're trying to play on the side dishes, and the sauces, and the appetizers." Fancy trying on those chef whites

  July 1, 2009

• Recipe: Enchiladas del Mar from Barrio Cafe

  Lauren GilgerEnchiladas del mar from Chef Silvana Salcido Esparza at Barrio Cafe.Don't go serving Silvana Salcido Esparza some over-worked, over-wrought, over-thought dish that sits in a nice little design in the very center of the plate. "I don't like my food to be puréed, recongealed, molded and then sliced, and they only give me this much," she says, holding her thumb and pointer finger up, with about an inch of space left in between. For Esparza, stick to the basics. "I think food should

  July 8, 2009

• Recipe: Vietnamese Pepper Pot from Mosaic

  Lauren GilgerChef Deborah Knight in the kitchen of Mosaic.The travels of Deborah Knight are documented in her recipes. She's visited almost every continent (Australia and Antarctica seem to be the only two left off her list) and she's getting ready to head off again, when her restaurant, Mosaic closes for two months on August 1st. The chef, who was an Anthropology and Religious Studies major in college, approaches her cuisine with a distinctively academic eye. "I get very interested in cert

  July 22, 2009

• Recipe: Chilled Cucumber Buttermilk Soup with Blue Crab and Dill Salad from Metro Brasserie

  Lauren GilgerChilled Cucumber Buttermilk Soup with Blue Crab and Dill Salad at Metro Brasserie.​It's all about doing things right for Matt Taylor. In the kitchen of Metro Brasserie & Bar in Old Town Scottsdale, his staff of 12 guys is loose and laid-back during the day. But, in the kitchen, things change. "When we're actually cooking, there's a set way we do things," he says. But, unlike a lot of chefs you'll find in French restaurants, "there's not too much yelling and screaming," he

  August 5, 2009

• Monday Night Martha: Spicy Cucumbers

  ​This week's recipe comes from a friend who has a knack for going into the kitchen and whipping up quick little dishes that she seems to pull out of thin air. This is the same pal who was kind enough to share her recipe for cranberry sorbet. Spicy cucumber salad is a great side to bring to a late summer potlock. It tastes fresh and cold. The cucumbers, although marinated in rice vinegar and sesame oil, stay crisp and take on just a hint of spice. Ingredients 2 medium cucumbers 2/3 cup rice vi

  August 24, 2009

• Recipe: Smoked Salmon with a Tater Tot from Atlas Bistro

  Heather Hoch Don't be intimidated by the Smoked Salmon with a Tater Tot.​Joshua Riesner and fellow Atlas Bistro chef Keenan Bosworth like to switch up their menu day by day, while goofing around in the kitchen together and bugging their intern. Riesner is an avid foodie and says he could cook with bacon, fennel, and tarragon everyday. His creative culinary tower, Smoked Salmon with a Tater Tot, has tarragon and fennel (sorry bacon), and as Meatloaf wisely put it, "Two out of three ain't

  October 7, 2009

• Monday Night Martha: Casserole Time

  ​Maybe it's because the first cold snap struck the Valley of the Sun this past week, or because the World Series is playing on TV, but our minds and stomachs suddenly want something warm and gooey and familiar. And really, nothing says Monday night like ... casserole. Ah, casserole the humble dish of a multitude of church recreation rooms. With its reliance on a can of mushroom soup, or canned tuna fish or elbow macaroni noodles -- you remember it? But we're talking Martha here. And this c

  November 2, 2009

• Recipe: Apricot Glazed Chicken from Liberty Market

  Heather Hoch This tasty dish is a dinner menu-only item, so here's the recipe to try it anytime.​Running a restaurant is a lot like entertaining guests at home for chef David Traina, our Chef Talk subject for this week. He keeps the dishes on the menu simple with ingredients he knows and loves.Several of the dishes at Liberty Market are things Traina would serve right out of his home kitchen. But one dish has more sentimentality than the rest. The apricot glazed chicken has ties to how

  November 4, 2009

• Recipe: Tomato Caper Braised Halibut from Tommy V's

  Nicki Escudero Tomato Caper Braised Halibut​When head chef Matt Alleshouse of Tommy V's Osteria Pizzeria created this recipe, he was looking to put a new twist on an old meal--the hunters-style dish. Typical hunters' dishes are made in one pot, cooked with the meat the hunter caught. It's a technique that's been used hundreds of years, but in this case, Alleshouse uses halibut instead of a land meat. "It's almost like peasant food, and to me, that's where everybody got their

  November 11, 2009

• Recipe: Red Wine Braised Beef with Winter Squash "Mash" and Apple Gremolata from Quiessence

  You're lucky, readers--this recipe was crafted just for you by Chef Greg LaPrad of Quiessence Restaurant & Wine Bar. Nicki Escudero Red Wine Braised Beef with Winter Squash "Mash" and Apple Gremolata​LaPrad made this dish using ingredients currently available at Quiessence, which rotates its menu daily. The dish uses a braising technique, which is applicable to many different cuts of meat. That's important to LaPrad, since Quiessence uses the whole animal, rather than one part

  November 18, 2009

• Stuffing Showdown: Hot Italian Sausage Stuffing With Thyme

  Jonathan McNamara Where is my fork!?​From now 'til Thanksgiving, we'll be sharing various stuffing recipes -- all tested and taste-tested first-hand by Chow Bella contributors. On Thanksgiving Day, our "celebrity judge," New Times food critic Michele Laudig, will weigh in with her favorite of the lot. Yesterday we checked out Nicki Escudero's vegan "sausage" stuffing. Today's recipe is anything but vegan.

  November 20, 2009

• Stuffing Showdown: Quick & Easy Sweet Apple-Date Stuffing

  From now 'til Thanksgiving, we'll be sharing various stuffing recipes -- all tested and taste-tested first-hand by Chow Bella contributors. On Thanksgiving Day, our "celebrity judge," New Times food critic Michele Laudig, will weigh in with her favorite of the lot. So far, we've seen recipes for Vegan Stuffing and Hot Italian Sausage Stuffing. Today, we're adding a sweet stuffing to the mix.  Photo by Jonathan McNamara Got a sweet tooth? You'll eat this stuffing up...​

  November 23, 2009