The business:T-Licious Tasty Teazy Tacos What you need to know: Oaxaca-style food fused with classic French techniques. Chef/owner Jordan Kean and manager/owner Cathy “Red” McGoldrick bring decades of experience to this endeavor, creating unique flavors like the duck confit taco on the right. Beyond the duck simmered in its own…
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: Bento (Japanese lunch box) from Fujiya Market(1335 W. University Dr., Tempe) The Basics: Bento is a blanket term that…
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: Mooncakes from the Super L Ranch Market bakery in the Chinese Cultural Center (668 North 44th Street, Phoenix) The…
Summer camp and BBQ are fundamental parts of the American summer experience. But are they two great tastes that taste great together? Apparently, they taste fantastic together. TEXAZ Grill’s Steve Freidkin, who considers himself, “…the westernmost outpost of Texas culture,” headed out to Bryan/College Station, Texas for Barbecue Summer Camp…
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 Da Vang (4538 N. 19th Ave. Phoenix) The Basics: Pho Ga…
Rejoice food truck lovers! Tickets for the first annual Phoenix Food Truck Festival are now on sale at a discounted price of $25.On Saturday, October 22, more than 30 food trucks will descend upon A.R.T.S. Project #1/ 408 E. Roosevelt St . More details after the jump…
This week we’re taking a (hot) look at solar cooking. Today: what you need to get into solar cooking. So where do you start with solar cooking? Yesterday, we talked to David Wells, co-organizer of the Great Solar Cookout. According to him getting into solar cooking depends largely on how…
This week we’re taking a (hot) look at solar cooking. Today: a conversation with David Wells of the Great Solar Cookout.Solar cooking has intrigued Arizona State University political science Professor David Wells for years. He is interested in all things sustainable, going so far as to bike to work whenever…
Phoenix might be hurting for a great many things but sunshine is not one of them. To out-of-state friends I describe the heat as, “Like standing in-front of an open oven… forever.” So why not put that oven to good use? My car certainly feels like an oven when I…
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: Sundubu Jjigae (Spicy Korean Tofu Stew) from Chodang (501 N. Arizona Ave,. Chandler) The Basics: Sundubu jjigae is a…
Chef Jeff Smedstad of Elote Cafe was cooking with foraged foods long before it was trendy. We asked him about that yesterday. Today we’re talking about blackberries. Last week he needed to get fresh foraged blackberries to the table fast. Foraged foods tend to have a “thin” shelf-life, meaning that their…
Like canning, foraging is making a comeback in popular culture and in the rarified airs of gourmet cooking. Urban foragers, such as those featured last week in this New York Times article, are driven to use food that’s going to waste in foreclosed property. But here in Arizona, traditional foragers have been…
