From now through Caramelpalooza — March 2 at Smeeks candy shop — Chow Bella will introduce you to the 18 chefs participating in the third annual caramel tasting. Today, meet Veronica Arroyo of Bourbon Steak. Veronica Arroyo is the executive pastry chef at Scottdale’s ritzy Bourbon Steak and has been baking professionally…
From now through Caramelpalooza — March 2 at Smeeks candy shop — Chow Bella will introduce you to the 17 chefs participating in the third annual caramel tasting. Today, meet Tina Chau of Slickables Ice Cream Sandwich. Slickables has only been around for a few months but this Tempe business…
From now through Caramelpalooza — March 2 at Smeeks candy shop — Chow Bella will introduce you to the 17 chefs participating in the third annual caramel tasting. Today, meet Joan and Tim O’Connor of Honey Moon Sweets This culinary duo has been rolling out pastries from from their well-loved…
The Valley is home to more than a few Thai restaurants. Grabbing a mediocre plate of pad thai is easy enough, but finding quality Thai is another matter entirely. Below are some of our favorites. They run the gamut from an upscale Scottsdale joint to a Mom and Pop eatery…
China is a nation with a multitude of culinary traditions stretching back thousands of years. In comparison, Phoenix has been around since last Tuesday and we should all be thankful that some of what’s good over there can be found over. here. A word of advice: If you want to…
Monday the 23rd of January kicks off an entire week of festivities for Chinese New Year. According to the Chinese lunar calender, this year is 4710 and the auspicious Year of the Dragon. How auspicious? According to Phoenix Chinese Week, Chinese wedding planners were booked up in 2011 with happy…
Editor’s Note, in the interest of full disclosure: While Chow Bella wasn’t directly involved, Phoenix New Times was a sponsor of the Street Eats Food Truck festival. From $5 parking to $4 samples (what happened to the $2 vouchers we were promised?!) Saturday’s Street Eats food truck festival at Salt River Fields…
Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburban-stale take-out? Here comes Chop PHX, with the Valley’s rarer Asian offerings. This Week: Haicheng Beef Meat Pies from Chou’s Kitchen (910 N Alma School Rd, Chandler) The Basics: Imagine a delicious Chinese…
Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburban-stale take-out? Here comes Chop PHX, with the Valley’s rarer Asian offerings. This Week: Masala Dosa from Woodlands Vegetarian South Indian Kitchen The Basics:Imagine an unsweetened crepe pan-fried crispy on one side and…
I’ve never been a fan of Christmas cookies. In my experience they tend to be bland sugar cookies pressed into vaguely holiday-ish shapes and buried beneath a mountain of colored sugars. My cooking companion is Hindu and freely admits that her Christmas repertoire is fairly limited as well. So we decided…
You have probably seen the ads. Fancy salts at exorbitant prices. Prices so far above humble table salt –upwards of $10 an ounce for black truffle salt versus less than 10 cents for Mortons– that the only explanation could be that they are handmade from the tears of angels and…
Pulled straight from SnoBar’s press release:”With a pure alcohol content range of 3.59 to 6.41 percent (8.22 to 14.67 alc/vol), each serving of SnöBar ice-pops and ice cream has the equivalent alcohol percentage of a full cocktail.”…
The business: Aji Mobile Foods What you need to know: Father and son Joe and Giancarlo Alarcon run a food truck with a diverse Ecuadorean and pan-Latin American menu that rotates weekly. A given week could see empanadas res prepared Argentinian style, Peruvian grilled chicken sandwich and a steak sandwich…
This Week: Pork Belly Buns from Nobuo at Teeter House (622 E. Adams Street, Phoenix) The Basics: The easiest way to understand the allure of a well-prepared pork belly bun is to consider that a pork belly is elemental bacon before it has been cut into the slices we are…
The Business: SuperFarm SuperTruck What you need to know: If you like Udder Delights you’ll be pleasantly surprised to know that Superstition Farm is branching out with a new food truck. Their goal is to take as many of their own products and create hearty staple foods, from burgers to…
Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburban-stale take-out? Here comes Chop PHX, with the Valley’s rarer Asian offerings. This Week: Peking Duck from Nee House Chinese Cuisine The Basics: Most people are only familiar with Peking duck through this…
Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburban-stale take-out? Here comes Chop PHX, with the Valley’s rarer Asian offerings. This Week: Bibim Bap from Hodori 1116 S. Dobson, Mesa. Bibim Bap the Culinary Ambassador of Korea: We review a bunch…
Gaze upon this burger and despair. Limelight’s executive chef, Lefty Karropoulus will make a deal with you. Finish his pound-and-a-half burger in 20 minutes or less and he will rename it after you. The catch is that both the patty and one of the sauces topping the burger are infused…
While we often decry the proliferation of monolithic food chains in the Valley, our home manages to host some unusual ethnic eateries, Tempe’s Beaver Choice springs to mind. Northern Phoenix’s Caffe Sarajevo certainly fits that model: It’s located in a strip mall, well loved by locals, and serves food you…
Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburban-stale take-out? Here comes Chop PHX, with the Valley’s rarer Asian offerings. This Week: Murg Makhani from India Oven (1315 S. Gilbert Rd., Mesa) The Basics: Murg makhani (aka butter chicken) is the…
We’re counting down the days to Pie Social 2011 — 2 p.m. on Saturday, November 12 at 408 E. Roosevelt in downtown Phoenix. You can get in on the action yourself. Here are details for community bakers. And don’t forget about our celebrity bakers — today we’re introducing the final name…
We’re counting down the days to Pie Social 2011 — 2 p.m. on Saturday, November 12 at 408 E. Roosevelt in downtown Phoenix. You can get in on the action yourself. Here are details for community bakers. And don’t forget about our celebrity bakers — every day we’ll introduce you…
