Justin Pfeilsticker, executive sous chef at ZuZu at Hotel Valley Ho, has an enviable garden. He has passion for taking care of his produce and uses unusual (and often discarded) parts of the plant in his dishes. Lucky for you, Pfeilsticker gave us a sneak peek into his garden and shares an inspiring ... More >>
On which day of the year does one-third of all Americans visit a restaurant? If you guessed Mother's Day, often referred to as the busiest day in the restaurant biz, you're wrong. Valentine's Day is the holiday that draws out the diners, so if you're planning a fancy date night with your special som ... More >>
First of all, if there is a significant difference between spring and summer rolls, I'm sorry. Some sources say that they're the same and others note that spring rolls are fried and summer rolls are not. There is no consistency and I'm not one to make the call. I'm more accustomed to "spring roll ... 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: Chef Justin Beckett Launches Big Money "Feed Your Dreams" Contest Back in late June, chef and voice of the popular Beckett's Table restaurant, Justin Beckett, put a call out to the community asking for people to pitch their creative, sustainable, food-focused ideas for a chance at $17k in ... More >>
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 >>
I'm the type of person who needs to eat every three hours, at least, or I start to feel like I'm going to pass out. This isn't a problem when I'm at home, but it's a different story when I have to work. The challenge with having to work is learning to plan meals ahead. I stink at planning ahea ... More >>
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 lemon, dill and kale. I've been asking all my friends with lemon trees to share any spare citrus with me. Well, ... More >>
Take a cue (or a sound bite) from Eva Peron, who said "there are some oligarchs that make me want to bite them just as one crunches into a carrot or a radish."
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 cabbage, carrots and i'itoi onions
Good parents who love their kids dearly don't intentionally make choices that they know will end up making life challenging for their children. But it happened to Jackie Evans. She scheduled lots of sports for her kids but then would drive them all over town and swing by the fast joints on the ... More >>
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 Toscano/black/dinosaur/cavolo nero/lacinato kale.
Aztec Couscous Salad is one vegetarian dish that anyone can enjoy. It makes a great lunch, light dinner, or side dish, and it's quick to toss together with roasted peppers, corn, black beans, and more.
shewearsmanyhats.com Hungry for your early morning serving of food news, with no preservatives or additives?Washington Wine DinnerChef Ryan Rivera will be preparing one of his excellent wine dinners tomorrow, June 8, at downtown's Cheuvront. We especially like this particular four-course win ... More >>
smittenkitchen.com What to do with these leftover pita?What the fattoush is a fattoush salad?! In the simplest of terms, traditionally it's a salad made to utilize pita bread that is going stale. It doesn't sound so appetizing in those words, but that's why the pita bread for the fattou ... More >>
Carol Blonder What comes to mind first when you think of making a sandwich? A basic combination of meat, cheese, lettuce, tomato, and mayo or mustard slapped between two pieces of bread. The April issue of Saveur magazine is filled with sandwich specials from around the world and got us thi ... More >>
Courtesy of Jared Porter Yesterday we concluded our discussion with Chef Jared Porter of The Parlor and today he will show us how to make one of the new editions to his spring menu.We already know what you might be thinking about the complexities involved with cooking octopus at home. Contrary t ... More >>
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 >>
Carol Blondermediterranean quinoa salad Last week we featured quinoa in a cabbage roll. You found out about the ancient seed treasured by the Incas and called "the mother grain". Quinoa has a higher percentage of protein per serving than wheat, oats, buckwheat or barley and is gluten free. We h ... More >>
Keyon FareghiOur chat with Matt Carter ended yesterday with him explaining a little about why The Mission is different from other Latin restaurants in the area. The proof may not be in the pudding, but in the black cod dish that he will show us how to prepare tod ... More >>
It's funny how certain meals you dreaded as a kid, somehow turn into the ones you kind of really miss. So it is with Salmon Cakes, or salmon patties as they were known around our house. I never much cared for them except that my mom always served them with homemade macaroni and cheese that was s ... More >>
Southwestern flavors prevail in menu's Mexican-American war
Low-fat radicals launch an attack on soul food in Scottsdale.
Among the swanky desolation of Desert Ridge, there's the oasis of Grilled Expedition.
Inconsistency mars the latest incarnation of Rustico
George & Son's brings superior Chinese food to the chopsticks-challenged