Subject: Recipes

• Chef Roberto Santibanez from Rosa Mexicano

  May 22, 2007

• Monday Night Martha: Iced Sugar Cookies

  Long before we were on a first name basis with Martha, there was this recipe for sugar cookies, passed down from a friend. It's Xeroxed from an ancient cookbook, maybe "Joy of Cooking," very old school. You don't want to see the recipe; the paper's tattered and covered with the remains of more than a few batches of pink stars. For the past 15 years, these instructions (we've tinkered some) have churned out fool-proof sugar cookies. No perfect royal icing, and the shapes don

  December 22, 2008

• Kook's Korner: Blended Prune Pie, Anyone?

  June 27, 2008

• Kook's Korner: More Fluffy Food

  June 20, 2008

• Kook's Korner: Welcome to My Pickle

  June 16, 2008

• Kook's Korner: Run, Peter Cottontail! (hic)

  July 4, 2008

• Kook's Korner: Liver Soupy

  July 11, 2008

• Ringtum Diddy AGAIN?

  July 18, 2008

• Kook's Korner: Tongue Me!

  July 25, 2008

• Kook's Korner: Pie Me

  August 15, 2008

• Kook's Korner: Liver Loaf AGAIN?

  September 11, 2008

• 1956 Bake-Off Winner Takes the Cake

  February 21, 1990

• Eddie Recommends: Cinnamon

  October 20, 2008

• Eddie Recommends: Fall Barbecue

  October 24, 2008

• Second Helpings

  October 8, 1998

• Salt Rifle

  February 24, 2000

• Best Margarita

  El Encanto Mexican Cafe

  September 20, 2001

• Eddie Recommends: Pumpkin Pie Cheesecake

  November 17, 2008

• Spooning: Merry's Cranberries Recipe

  This week we are proud to present our new column, Spooning, by C.M. Redding, the writer formerly known as Booze Pig. Redding has a way in the kitchen -- and the bedroom. (We'll take his word for it on the latter.) And he's promised to share. Each time we publish Spooning, we'll bring you the recipe -- and who knows what else. To accompany Redding's Thanksgiving advice, here's the recipe for his mother's cranberry side dish. Merry's Cranberries INGREDIENTS 2 cups sugar1/2 cup water1 stick ci

  November 25, 2008

• Monday Night Martha: Almond Joy

  For years, the hunt has been on for just the right sweet/salty/spicy nut mix recipe, to no avail. Either the recipe calls for something hard to find (an unusual spice), something not very appetizing (some of us just don't like rosemary or other plants in our nuts) or a step too tough to master (e.g., use of a candy thermometer). Or it just doesn't taste very good. It took some trial and error, and may well take some on your part, too, but here's a recipe for a nut mix you can adjust to suit y

  December 29, 2008

• Tonight: Chili Madness at Changing Hands

  The just-released second edition of Jane Butel's "passionate cookbook" Chili Madness features more than 130 new recipes from the New Mexico-based author and cooking school owner, and tonight, Butel herself will be at Changing Hands for a special tasting and booksigning at 7 p.m. Besides recipes for all kinds of chili, from white lobster chili to chorizo turkey chili, the book features recipes for side dishes, breads, desserts and tastebud-cooling beverages to go with it. And there ar

  January 12, 2009

• Eat Your Greens

  Among our New Year's food resolutions (yours, too, most likely): Cook more. And eat more healthfully. Trader Joe's keeps both promises with a fresh, pre-packaged, pre-washed and cut mix of several Southern greens -- mustard, turnip, collard, and spinach -- all for $2.49. Greens get points from nutritionists as a "superfood" for their antioxidant properties, and for being high in minerals like calcium and magnesium. The Trader Joe's bag has recipes on the back, or you can check out Greens,

  January 16, 2009

• 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: Baked Corn Casserole

  Jonathan McNamaraSee this recipe in slide show form.  In this week's Spooning column, Colin Redding illustrates the results of mixing dating with kids and America's favorite starch. Think you know some corny jokes? Watch out for this one.  Yet cobs of the yellow stuff have more than humorous applications. Take this recipe for a baked corn casserole for example:

  January 28, 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: 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

• How to Bake a 14-Layer Cake

  January 18, 2007

• Bottoms Up

  Definitely try this at home

  June 3, 2004

• Cooking School Secrets: Salt & Pepper

  It's a pair like no other. Salt and pepper are so essential to cooking that one of the chefs even joked that culinary school is about paying big money to learn how to use them. I've always been pretty liberal with my use of salt and pepper, but I've said my goodbye to Morton's and black pepper when it comes to cooking. I've switched to kosher salt and white pepper. I knew that was choice of most chefs but I needed to know why before I took action. Here's what I learned:

  April 14, 2009

• Mad About Bread Pudding

  Diners find comfort in old folks' food

  November 29, 2001

• FEAST AND FAMINE

  August 10, 1995

• Monday Night Martha: Cranberry Sorbet

  What's up with those recipes that seem too intimidating to try on your own, and then you go visit a friend and they cook them from scratch without even blinking? This week's dish is one of those. It comes from our pal Margret; she makes a mean cranberry sorbet. Now sorbet is really just iced fruit and sugary water and it's shockingly easy to make. This recipe is made from frozen cranberries but you can substitute or add other types of berries if you'd like.

  May 11, 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

• Beauty Food: Brown Sugar Scrub

  Sloane BurwellKeep stirring the sugar scrub with a skewer until it looks good enough to eat. Dinner's not the only thing you can whip up in the kitchen. Yeah, we all know it's important to eat your fruits and veggies, but what if you slap them right on your skin? Does that count as a serving? I think so. With a few ingredients most folks keep on hand, a bevy of edible beauty products can be created for the perfect recession-proof spa treatment. This week, we'll bring you a few secret recipes for

  July 15, 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: Seared Scallops with Sweet Corn and Vanilla Bean Sauce from 98 South

  Lauren GilgerSeared Scallops with Sweet Corn and Vanilla Bean Sauce from 98 South.​When one of Chef Brian Ferguson's young cooks wanted to leave his restaurant, 98 South in downtown Chandler, to move out of Arizona for the first time in his life and cook in Oregon, Ferguson said, "Take-off young man, go see the world!" "That's what the guys that brought me up taught me," he says. He's referring to three different chefs -- two in Virginia who mentored him when he was first out of culinar

  July 29, 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

• Forking: Mango Salsa Recipe

  ​We're unsure whether Colin Redding's "Mango Salsa Pants" is a recipe for a delicious salsa or a recipe for saying hell to the kitchen and heading to the bedroom instead. Possible ulterior motives aside, this sounds like a tasty salsa. Mango Salsa Pants 1 mango, peeled, seeded, and diced 1/2 small red onion, diced 1/2 cup tomatoes, seeded and chopped 1 tablespoon fresh lime juice 1 teaspoon fresh chopped garlic 1 tablespoon fresh cilantro, chopped 1 1/2 teaspoons jalapeno, seed

  August 6, 2009

• Can You Tweet a Recipe in 140 Characters Or Less?

  So, we were poking around on Twitter this morning (it's Monday), when we came across a challenge so intriguing that we had to pose it to you: Can you come up with a recipe that's 140 characters or less? The idea is to compile a kind of virtual cookbook made only out of tweeted recipes that fit the site's guidelines, and we got it from the bespectacled singer/songwriter of "Stay" fame, Lisa Loeb (@lisaloeb4real). She has already answered her followers' call and come up with one condensed f

  August 10, 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

• Monday Night Martha: 3-2-1 Quiche

  For dinner tonight, try this quick quiche recipe courtesy of my husband. He calls it his "3-2-1 Quiche" and he used to make it when he was a latch-key kid in the seventies. It's one of the few things he cooks, and it's excellent. ​

  October 5, 2009

• Recipe: Goat Cheese Medallions at Lola Tapas

  Heather Hoch Goat Cheese Medallions at Lola Tapas.​Chef Felicia Ruiz loves using fresh, often locally grown ingredients to create her dishes at Lola Tapas. One ingredient that remains a constant on the Lola menu is honey. Ruiz explains that she loves honey so much because each area has its own flavor."People don't realize that local honey actually tastes like the region it's from," she said. "I can use it in everything."This week, Ruiz shows us her pan-seared goat cheese medallions topp

  October 14, 2009

• Forking: Simple German Bread Dumpling Soup

  ​This week's Forking column gets down to the dirty truth about what your surroundings say about you. For the sake of making a good impression on your would-be significant other, make damn sure to clean your bathroom. As for your kitchen, have a pot of this German bread dumpling soup bubbling away on your stove and call it good.  The recipe is after the jump. 

  October 28, 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

• Monday Night Martha: Rum Vanilla Cream Pie

  ​ We've harbored a fantasy of opening our own food truck that only serves up pie and coffee. Phoenix Novembers would be perfect for this endeavor. And while we don't actually have a pie truck, we are always eager to try a new pie recipe. Which brings us to this week's Monday Night Martha, where we take on Rum-Vanilla Cream Pie. Martha describes this as a, "traditional 1950s style cream pie". Mmm, sounds good. Plus the recipe calls for 1/4 cup plus 1 tablespoon golden rum. We're in.First

  November 9, 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