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 >>
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 >>
If you want to know what time of year it is, or what's trendy in the food and craft world, Pinterest is your place. I'm not very fond of trying to keep up with the latest fads, but there are a few trends that I can get behind. Possibly my favorite trendy item is the Mason jar. I don't care what anyb ... More >>
Eating healthier can sometimes be as easy as switching out one kind of food for another. See also: 5 Fad Diets to Avoid in 2013 and 5 Cleanses to Detox the Holidays Away So, inspired by the popular "Eat This, Not That" of Men's Health magazine, who, this October, published a list of the 20 worst, ... More >>
A winter garden is just one of the joys of living in Phoenix. We suffer through 110 degree summers in order to brag about our mild winters, if you can even call them winters. This also means we have a long season for things like carrots, lettuces and squash. But after a while there's only so many th ... More >>
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.
See also: Cook Your Hash Browns in a Waffle Iron? See also: Black Bean Salad With Cilantro Lime Vinaigrette Chilies are in season! It's time to take advantage of this by stocking up on as much as possible. These bread and butter jalapeno pickles are a perfect way to say goodbye to summer and he ... More >>
Okay, so you took Chow Bella's advice and went out to a local farm to pick some peaches. Now you've got a crap-ton of them, they're getting softer by the minute and you'd like to use 'em before you lose 'em. Enter chef-owner Justin Beckett of Beckett's Table, who has graciously provided us with tw ... More >>
There were no tomatoes in Italian food until the late 17th or early 18th century. Indigenous to the New World, it was well after Columbus set sail that tomatoes made their way to the tables of Europe. There were no tomatoes on my own table until about 15 years ago. I grew up a bit of a fussy eat ... More >>
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 >>
It's always a treat to go to True Food Kitchen to enjoy fresh juice drinks with their signature Tuscan Kale Salad, but when you don't have time to dine out,luckily they've shared the recipe to make at home.
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 using lettuces and seasonal fruit.
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.
Jennifer WoodsLately, 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.
Philosophy or quantum physics (or some combination of the disciplines) suggests that one of an infinite number of monkeys with typewriters will eventually type a Shakespeare play. This leads me to believe that the average person can make a salad without a recipe.
Maya DukmasovaRebecca Nab Young prepared thus cucumber salad in one of her grandmother's bowlsOver the past couple of days we chatted with Rebecca Nab Young, author of the new cookbook, There is Always Room for One More: Volga German Stories and Recipes. Today, sh shares a recipe for her family' ... More >>
Whether you're a CSA devotee, a farmers' market weekender or consider ketchup a veg, we'll bring you fresh inspiration for how to prepare our local produce. This week's harvest: Amaranth Greens Jennifer Woods Amaranth has come into favor with the healthful properties of the seeds (which can be ... More >>
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 >>
Illustration By Cyndi CoonSummer in Phoenix means salad. A favorite among the locals is the Arcadia Farms Strawberry Chicken Salad. But if you are feeling too hot to head out to eat why not make it at home yourself? Learn how to make Arcadia Farms Strawberry Chicken Salad after the jump.
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 >>
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 WoodsBeets are very sensual. They are sweet, earthy, dirty, hard when raw, tender when cooked and j ... More >>
Courtesy of Devin Walsh Here Devin Walsh of Calistro Bistro gives the same advice he's received: Keep it simple. Caprese salad is one of the simplest salads you could ever hope to make. And yet the combination of tomatoes, mozzarella and basil is more delicious than many more complica ... More >>
Whether you're a CSA devotee, a farmers' market weekender or consider ketchup a veg, we'll bring you fresh inspiration for how to prepare our local produce. This week's harvest: Mustard Greens Jennifer Woods So, this week we're delving into the happy land of mustard greens. Mustard, for me, ... More >>
Jonathan McNamaraCarol Blonder with most of her Valentine's menu.Our Virgin Cook, Wynter Holden, refers to the Valentine dinner menu as a competition! In spite of the size your knife (is that from the tool shed?) Wynter, game on! And no apologies, Cyndi Coon, Thrifty Cook, we planned our menu ... More >>
By Missy & The Universe via Flickr I admit it. I have no clue how to cook food that tastes good. I'm practically a cooking virgin. When I met my in-laws, I tried to bake a pie for the first and only time. I had this ingenious idea that if regular pecan pie tasted good, a pie ... More >>
Dustin Christofolo opened his own restaurant, The House at Secret Garden, with the help of his mom, Pat, just years out of culinary school. Today, he shows off his talent in true Italian simplicity: Grilled Romaine Salad with a Lemon-Herb Dressing.
Yesterday Chef Charleen Badman at FnB told us about her "research and development" trips, i.e. travel eating marathons. Today she shares her recipe for the New York eatery-inspired "Green" Salad.
In the last decade, American restaurant menus have been under siege. Mozzarella sticks have held off the invading queso and tortilla chips. Chili fries have been trampled by Southwest egg rolls. And lettuce wraps -- once an exotic foreign visitor -- are now a staple of Chili ... More >>
Carol BlonderPoached Egg and Arugula Salad with Pancetta and Mushrooms Yesterday we gave you tips and techniques for poaching eggs, perfectly! Today, a recipe worthy of your new skill. Poached Egg and Arugula Salad with Pancetta and Wild Mushrooms Salad: 12 oz baby arugula or frisee 8 slices of ... More >>
There's something fun about a late night dinner that you throw together with whatever you happen to have on hand. That's what we did this week when we got home on the later side after seeing a movie. Of course, as is our habit here at Monday Night Martha, we turned to Martha Stewart for a little ... More >>
Photo courtesy of Chef Aurore de Beauduy. Chef Aurore de Beauduy's summer salad.This week's Chef Talk was with Aurore de Beauduy of Vogue Bistro. Below is a recipe for her simple, fresh salad featuring heirloom tomatoes and purple basil. Bon Apetit!
Justin Garza The singer/songwriter for The Season Premiere plays with the band at the Desert Sound Music Festival in Yuma September 25. The band recently released a new single on i-Tunes, entitled "She Doesn't Know". What'd you eat for dinner last night? A 6-ounce sirloin steak with mashed p ... More >>
The swimming pool days are upon us. Does anything cut through the heat like a jump in the pool? It's time to throw some food on the grill and eat outside in our bathing suits. What's that? You don't have a pool, you say? Well then find someone who does, and bring a couple of salads over. I ... More >>
This week, we've heard from Charles Stotts on cooking with friends, what's missing in the Phoenix foodscape and why spoons are the best kitchen utensil. Today he shares his recipe for Grilled Bass with a Roasted Vegetable Salad and Banyuls Vinaigrette.
At Caffe Boa, executive chef Payton Curry (whom we profiled yesterday in Chef Talk) uses farm-fresh, local ingredients in his dishes, and these two recipes are no exception. The Fall Panzanella Salad features products that are in season right now, so if you want the freshest dish available, hea ... More >>
Sauce lacks sass
Zest invites no insults
Each go around just kept getting better
The smaller the cafe, the more charming the food
A beer in the hand is worth two in the bird
Two choice spots for outdoor dining
Savoring summer's little secrets at Scottsdale's Cafe Ted
Vive la France! Bistros bring fine, fast fare to the Valley
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