Subject:

Main Dish Recipes

  • Blogs

    May 2, 2012

    Chris Cosantino's Lasagna Bolognese

    This week in Chef Talk we've been talking with Chris Costantino of Costantino's Kitchen. His line of handmade gourmet sauces and seasonings began with one recipe, a recipe for tomato basil pasta sauce he learned from his Grandma Angie. Today, you can find his line of products at farmers markets ar ... More >>

  • Blogs

    April 25, 2012

    Coffee: It's a Spice. Really.

    When you think of coffee, chances are that you think of the beverage -- and probably Starbucks -- and stop there. But coffee has uses beyond being a deliciously addictive caffeine fix to be guzzled down at all hours of the day. Coffee is also a spice that can add a rich, deep, and earthy flavor to o ... More >>

  • Blogs

    April 23, 2012

    Point-Counterpoint: Alton Brown Is the Man and I Challenge You to Say Otherwise

    We had so much fun chucking Chow Bella contributors Ando Muneno and Lauren Saria into the ring over food trucks, we decided to do it again. This week's burning topic: Alton Brown. Ando: Alton Brown is the man and I challenge you to say otherwise. Lauren: CHALLENGE ACCEPTED. Ando: Seriously, wha ... More >>

  • Blogs

    April 19, 2012

    AndyTalk: Big Bang Theory in the Kitchen -- Hot-Doggity-Dog

    A food processor is essential to success here, but it's not nearly as pricey as a Hadron Collider and there are more practical applications.

  • Blogs

    April 11, 2012

    Chef Mensur Duzic's Paella

    This week in Chef Talk we've been talking with Chef Mensur Duzic of Phoenix Children's Hospital. A tenured veteran of fine dining spots from across the Valley to across the pond, Duzic has enjoyed his position at the hospital for nearly ten years. But does he miss his more high-class culinary roots? ... More >>

  • Blogs

    April 2, 2012

    Chow Bella's Guide to Eating Cute Baby Easter Animals

    Super cute Easter animals are more than just super cute -- they can be pretty freakin' delicious. This Easter, skip the ho-hum ham, save the turkey for Thanksgiving, and let's eat some super cute baby animals. Here's our little guide to feasting on completely cute meats. Enjoy! Cute Animal: Veal -- ... More >>

  • Blogs

    April 2, 2012

    Creamy Cashew Alfredo Pasta with Swiss Chard, Green Garlic and Mushrooms

    Lately, in this In Season/Meatless Monday series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using swiss chard and spring garlic. This recipe was all about my 4-year-old son. He's a mac and cheese ... More >>

  • Dining

    March 29, 2012
  • Blogs

    March 29, 2012

    AndyTalk: Why Would Anyone Eat (Stinky, Mushy) Brussels' Sprouts?

    The smell of steaming or boiling Brussels' sprouts is anathema to any sort of mouthwatering Pavlovian response. When I was a kid and my mother made Brussels' sprouts (or anything cabbage-related) I'd avoid the smell by staying in my room with the door closed. Self-imposed exile was the lesser evi ... More >>

  • Blogs

    March 15, 2012

    Lemon-Ricotta Fritters with Lemon Curd: Girl Scout Cookie Showdown

    What better use for an extra case of Girl Scout cookies than a Chow Bella Showdown? In years past we've challenged our contributors to make something delicious out of Thin Mints and Trefoils. This time: Savannah Smiles. Stay tuned for more recipes and a decision from our "judge," web ... More >>

  • Dining

    February 16, 2012
  • Blogs

    February 10, 2012

    A High School Kid's Guide to Cooking for Your Girlfriend on Valentine's Day

    Jayson Swearington​Editor's Note: The original headline on this post was "The Manly Man's Guide to Cooking for Your Woman," but since our intern Jayson Swearington is still in high school, that didn't feel quite right. And yet you'll likely agree after reading this post about making chicken pi ... More >>

  • Blogs

    February 8, 2012

    Menu Sneak Peek: The Uprooted Kitchen Southwestern Kale Salad

    Earlier this week we mentioned that The Uprooted Kitchen, a vegetarian food truck getting ready to start serving around town, plans to reveal its menu of salad bowls sometime in the near future. These bowls won't be your standard lettuce with dressing B.S. They're loading them up with hearty greens, ... More >>

  • Blogs

    January 17, 2012

    Tea Light Cafe is Golden For Under $10

    An outsider's opinion will tell you that the most essential building block to good Vietnamese pho is in the broth, but the insiders tasked with assembling the traditional brew of steeped herbs and bone morrow will take it a step further. They'll tell you it's like the keystone to building a bridge - ... More >>

  • Blogs

    January 11, 2012

    Chef Peter Deruvo's Grilled Crostini with "Cecamariti"

    Cuoco Pazzo ​This week we sat down to talk with Chef Peter Deruvo of Cuoco Pazzo in Scottsdale. He may have said, "there's no such thing as Italian food," but Chef Deruvo's Roman-style feasts have been creating a buzz in the food community since the restauraunt opened in late 2011. Today, we've go ... More >>

  • Blogs

    December 21, 2011

    8 Foods to Fry Up for Hanukkah

    From left: Jackie Mercandetti,loloschickenandwaffles.com, epicurious.com, foodnetwork.com​The first night of Hanukkah is history, meaning that by now you've probably fried up your fair share of latkes -- or, if you're like me, narrowly avoided a fist fight at Trader Joe's yesterday afternoo ... More >>

  • Blogs

    December 19, 2011

    A Merry Vegan Christmas Menu from Chakra 4, Green, and Pomegranate Café

    Still don't know what you're making for your holiday table? These three recipes from local chefs and restaurateurs will get you started: Chakra 4's Red & Green Holiday Salad, Green's Lemongrass "Chicken," and Pomegranate Café's Vegan English Toffee.

  • Dining

    December 1, 2011
  • Blogs

    November 30, 2011

    Tamales 101: 10 Tips from a First-Time Holiday Tamale Maker

    ​For some, the Holy Grail of Holiday Cooking is the croquembouche. For others, it's the perfect latke or maybe the whole turkey-and-fixin's line-up. But tamales have always topped my holiday bucket list. Maybe because "Tamale Day" has long been described by friends in hushed tones -- romant ... More >>

  • Blogs

    November 23, 2011

    Bourbon, Scotch, Rye and Duck Fat at Old Town Whiskey

    ​ Last month, Team Distrito, led by Jose Garces chef de cuisine Dave Conn, earned the title of grand champions at the 2nd annual Arizona Taco Festival -- whetting our appetite for their mahi-mahi, carnitas and chicken rapa vieja tacos and setting us up to eagerly await the Scottsdale opening of Di ... More >>

  • Blogs

    November 22, 2011

    Eric Schaefer's Phlegm-y Thanksgiving and His Turkey Recipe

    Luster Kaboom​This year we're giving thanks to some of our favorite writers for sharing tales of Thanksgiving woes -- and joys. Today our typically acerbic friend Eric Schaefer shares a heart-warming story of friendship. Really. My favorite Thanksgiving memory doesn't involv ... More >>

  • Blogs

    November 15, 2011

    In Season: Green Chile Cheeseburgers with Tomato

    Jennifer WoodsWhy, yes, there are sweet potato chips on that plate. Dinner took me forever because of them, but it was tasty.​Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This ... More >>

  • Blogs

    November 4, 2011

    Whole Foods Ultimate Food Fight, Round 2: Stuffed

    Carol Blonder secret ingredients​ Thursday night, Whole Foods Scottsdale looked like a mini set from a Food Network challenge as five regional WF chefs, including hometown favorite (with his own cheering section) Nathan Hirsch, calmly competed in Round Two of the market's Ultimate Food Figh ... More >>

  • Blogs

    November 1, 2011

    In Season: Pizza-Oven-Style Pizza with Fresh Tomato Sauce and Topped with Arugula Salad

    Jennifer Woods​Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm making a fresh pizza sauce with a tomato and topping it with dressed arugula.

  • Blogs

    October 12, 2011

    Chef David Hall's Braised Beef in Cabernet Sauvignon

    ​ This week we've been chatting with personal chef David Hall of Thyme for a Chef. Today he's sharing his recipe for Braised Beef in Cabernet Sauvignon. Braised Beef in Cabernet Sauvignon Serves six Ingredients: 2 tablespoons, olive oil, divided 2 pounds, beef chuck roast, lean, boneless, cut ... More >>

  • Dining

    October 6, 2011
  • Blogs

    September 8, 2011

    Chef James Fox's Braised Pork Belly

    Lauren Saria Braised Pork Belly with Peach Chutney from Big Earl's BBQ​We've been talking with Chef James Fox this week, and today he's going to share one of his favorite recipes from the Big Earl's BBQ menu. Is there any one thing you've changed on the menu that you feel is distinctly "you"? D ... More >>

  • Blogs

    September 7, 2011

    Chef James Fox of Big Earl's BBQ, Part Two

    Yesterday we shared the first half of our talk with Chef James Fox of Big Earl's BBQ in Old Town Scottsdale. Today, we're talking smoke and the importance of a little salt and pepper. Lauren Saria ​What changes have you made since being at Big Earl's? We used to have sausage balls, but I thought ... More >>

  • Blogs

    September 7, 2011

    Peruvian Jalea Fight: Inka Fest vs Contigo Peru

    Tedd Roundy​Who doesn't love seafood in the summer? Especially if you have a summer love to share it with. We're pretty sure that same thought crossed the minds of Peruvians when they started serving up Jalea (a seafood platter commonly meant to serve two). There are several Peruvian plac ... More >>

  • Blogs

    September 2, 2011

    Pho Ga from Da Vang

    Ando Muneno Da Vang's Pho Ga. ​ ​Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburbian-stale take-out? Here comes Chop PHX, with the Valley's rarer Asian offerings. This Week: Pho Ga (Vietnamese Rice Noodle Chicken Soup) from D ... More >>

  • Blogs

    August 10, 2011

    Making Sausage with the Morrow Brothers of Caves & Ives

    Kholood Eid​ In the kitchen with: Cary and Ivan Morrow, owners of Cave & Ives Portico Grill Making: Sausages Cary Morrow's kitchen in his Phoenix home is chic, modern-looking (complete with a stainless steel fridge, dark wooden cabinets and a marble tile counter top) and filled with fa ... More >>

  • Blogs

    August 8, 2011

    Build a Better Veggie "Burger"

    holycowvegan​ There are two reasons veggie burgers get a bad rap. The first is the name. After all, a good burger is typically defined as meaty, juicy and smoky. A good veggie burder doesn't need to be any of that. Then there is the frozen variety of garden-veggie burgers; the cooked contents ne ... More >>

  • Blogs

    August 3, 2011

    Ravioli Grapple: Pizza a Metro vs VinciTorio's Restaurant

    countlesscalories.com​Pocket filled pasta pillows? Yes, please. Stuffed pastas come in many forms with the flavors and sauces limited only by one's imagination. An all-time favorite for us: ravioli. We're not talking about the popularized canned stuff by Chef Boyardee. We want the clou ... More >>

  • Dining

    July 21, 2011
  • Blogs

    July 7, 2011

    Hanna Gabrielsson's Summer Salmon Skewer

    Hanna GabrielssonLemon, olive oil and pink pepper marinated salmon skewer with mango salsa and Greek salad.​This week we met Hanna Gabrielsson, the woman behind the cute and friendly Scandinavian bistro, Beaver Choice. She shared her life story, opera preferences, and today, a recipe for one of h ... More >>

  • Blogs

    June 14, 2011

    The Great Burger Taste Test: Is BBQ Really Better?

    Paying homage to the King of the Grill.​With Father's Day coming up this Sunday, everyone is focusing on what meats to round up for the inevitable Sunday cookout. Because even though it's Dad's special day, he inexplicably prefers to stay home and chuck some ground chuck onto the faithful ba ... More >>

  • Blogs

    June 9, 2011

    Lisa G's Chicken Juno

    Maya Dukmasova Memorial Day BBQ at Arcadia Marketplace​Yesterday and Tuesday, Chef Lisa G shared words of wisdom and tricks of her trade. Today, she gives us a cherished family recipe for the Chicken Juno Sandwich, an old favorite from the days of her namesake cafe and bar. Background: Our ... More >>

  • Blogs

    May 23, 2011

    Vegetarian Street Food Cooking Class Tonight at Andy Food

    courtesy of Sandy Liberman Green Chili Lentils Ole Taco​ "I will no longer eat anything that has a face!" proclaims your teenager. For Sunday night dinner-your sibling is bringing an "oh-by the way they are vegetarian" date. Your book club has finally gotten around to reading Michael Pollan ... More >>

  • Blogs

    May 16, 2011

    Bitter Leafy Greens

    Carol Blonderleafy greens​ When I first moved to the South and discovered the home style cooking of a meat and three, it cracked me up (and not in a ha-ha way) that the side vegetable choices were mac-n-cheese, creamed corn, squash casserole, mashed potatoes, and collard or turnip greens. The gr ... More >>

  • Blogs

    April 26, 2011

    Lakhana In's Lok Lak Beef

    Keyon Fareghi ​We finished our conversation with Lakhana In of Sekong By Night yesterday by looking over the menu and talking about different entrees. The Lok Lak Beef is the only one that bears the chef's name so far. In got just as excited as we did, when she got up to go back into t ... More >>

  • Blogs

    April 19, 2011

    In Season: Beets

    Whether you're a CSA devotee, a farmers' market weekender or consider ketchup aveg, we'll bring you fresh inspiration for how to prepare our local produce. This week's harvest: Beets Jennifer Woods​Beets are very sensual. They are sweet, earthy, dirty, hard when raw, tender when cooked and j ... More >>

  • Blogs

    April 18, 2011

    A Quick Guide to Grains

    Carol Blonder grains and seeds​ One of our tips for cooking meatless is to prepare a pot of grain over the weekend, mostly brown rice, and have it on hand to add to soups, stocks, and casseroles or to make a fresh grain and vegetable salad during the week. Going meatless one day a week is m ... More >>

  • Blogs

    April 11, 2011

    Fresh Spring Rolls

    Carol Blonder fresh spring rolls​ Leafy lettuces and fresh herbs are more than just salad fixin's. Roll them up, toss in some protein, and you've got a wrap. At the Asian market, the sight of fresh Thai basil, mint and cilantro puts us in the mood for fresh spring rolls on Meatless Monday. ... More >>

  • Blogs

    April 8, 2011

    FnB's Spring Menu and Crispy Onion Rings in Today's Eater's Digest

    Pink Parsley ​ Hungry for your early morning serving of food news, with no preservatives or additives?Springtime at FnBPavle Millic and Chef Charleen Badman have done it again. We just got a glimpse at Scottsdale restaurant FnB's latest menu and it sounds enchanting. Highlights of the spring menu ... More >>

  • Blogs

    April 7, 2011

    How To Cook In Parchment

    Carol Blonder en papillote​This week's question: How and what to cook in parchment paper? Forming a tightly sealed packet to hold and cook food is the perfect method for steaming or moist heat cooking. Steam is created inside the packet from an outside heat source and the natural moisture ... More >>

  • Blogs

    March 24, 2011

    Milanesa de Res: Thin-cut, Crispy Beef from La Salsita

    Flickr- amanky Pan-fried steak never looked so pretty: Milanesa de res con limon.​Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the val ... More >>

  • Blogs

    March 17, 2011

    Patrick Boll's Dos Equis Battered Fish Tostadas

    Keyon Fareghi​ Yesterday we finished chatting up Patrick Boll of The Spotted Donkey Cantina ii and today he will guide us in putting together a super simple fish tostada. With the dog days of summer just nearly here, lighter fare incorporating fish just sounds all the more appetizing. This dish f ... More >>

  • Blogs

    February 25, 2011

    Prado's Peter DeRuvo Rolls Out Tapas Menu Today

    Carol BlonderPeter DeRuvo The best seat in this house is at the copper, wood and granite tapas bar facing Prado's wood-fired oven. The view is of chef de cuisine Peter DeRuvo and his "pickle master," Jay, working the oven, firing up the food, and finishing the plates. The chef says he is "having fu ... More >>

  • Blogs

    February 24, 2011

    Christopher Nicosia's Black Fettucine with Rock Shrimp

    Keyon Fareghi​ Our chat with Chef Christopher Nicosia of Sassi concluded yesterday with him telling us how the best compliment he has ever received was that from a patron claiming Nicosia's food was better than his own mother's. The recipe he is showing us today, however, is something mom pr ... More >>

  • Blogs

    February 17, 2011

    Where Can I Find Blood Sausage in Phoenix?

    Wiki-Emmanuel Boutet black pudding​ A few weeks ago we wrote about Hungarian paprika, and a reader left a question: "Where can I find gurkha also known as blood sausage? I live in Phoenix area." While blood sausage is found in every cuisine from Asia to America, we could not find a nam ... More >>

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