amazon.com Not a pious Jew? You still might be interested in learning more about kosher food, and on Sunday the author of a new book on the topic will be in town to discuss it. According to the National Association of Specialty Food Trade (NASFT), sales over the last decade of kosher…
A few weeks ago we wrote about Hungarian paprika, and a reader left a question: “Where can I find gurkha also known as blood sausage? I live in Phoenix area.” While blood sausage is found in every cuisine from Asia to America, we could not find a name reference for gurkha…
When we visited Barbara Gardner at Let Them Eat Cake, we didn’t find the Michael Jackson Cupcake. Instead, a tribute to I Love Lucy was on display, and that is what Barbara likes to do: switch up flavors, decorations and continue to create beautiful and whimsical cake designs. Today Barbara shares…
We popped into Chakra 4 Café and Tea House Saturday to start off our Valentine weekend with a Chocolate Festival. Chocolate vendors Lisa Reinhardt, Wei of Chocolate, and Michelle Calio, Calio Confections were there to entice customers with their lines of organic, fair trade and vegan chocolates. Kita Centella, owner…
If you dream in desserts, October 30th seems like a long time to wait for the 2011 Cupcake Love-In. Don’t fret, the folks who brought us the 1st annual all things cupcake event have a plan. Three mini events are in the works to satiate your sugar sweet craving before…
Barbara Gardner loves art and funneled her talent into the niche of cake decorating. She grew her hobby into a business, and still thrives on her creative outlet. The cakes, cupcakes and cookies at Let Them Eat Cake are known for their beautiful decorations and the whimsical change in the…
There are days, even meatless days, when the craving for a burger takes over. Portobello mushrooms are the perfect replacement for a beef patty along with custom toppings (raw or sautéed onions, avocado, fresh tomatoes, fresh greens, cheese) on a toasted bun. The mushrooms are great on the grill, but…
Lisa Reinhardt is the CEO and chocolatier behind Wei of Chocolate, a unique Phoenix chocolate business combining the health benefits of dark chocolate with homeopathic floral essence infusions. In our Sweet Talk with Lisa she revealed her experiments with various eating regimens. One constant is her belief in the power…
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 to celebrate with a little extravagance for the night…
In the eighteenth century, Carl Linnaeus, the Swedish botanist credited for the naming and classification system used to distinguish plants and species found in Europe and the New World, named the cacao tree, Theobroma cacao, “food of the gods”. Cacao had a long-established spiritual connotation among the Mayans and the…
Many savory recipes — whether vegetarian or with meat — call for the use of stock or water as a liquid ingredient. Adding stock contributes more flavor to the final dish than adding water. Choose stock to add that extra layer of flavor and deliver a more complex and tasty final…
Today’s question for the chef: Is there a difference between Hungarian paprika and Spanish paprika? The short answer is yes. And here are the delicious details: Hungarian Paprika and Spanish Pimenton are spices made from Capsicum peppers. Capsicum peppers range in variety from sweet, like the American bell pepper, to…
Yesterday in Sweet Talk, Executive Pastry Chef Travis Watson described his philosophy on the discipline and art of pastry creation and the important elements of any carefully crafted dessert. Chef Watson favors desserts that are refined and include only deliberate elements (flavor, texture, and presentation). Chef Watson reminded us there…
What does it take to play football at the collegiate level? Talent — combined with skill, dedication, focus, and determination. Former University of Arizona football player Travis Watson brings the traits he developed on the field and more into the kitchen. Chef Watson is the executive pastry chef at The Royal Palms…
Singapore Noodles are a favorite Asian street food gone international. We typically enjoy this recipe from a friend with just vegetables and noodles. But with tofu on our mind, we decided to add some to the dish for a little protein and a little practice. We are exploring different methods of…
This week, common post-holiday-cooking-frenzy questions: Where do I place a meat thermometer in my turkey? And how do I use a meat thermometer? Use a meat thermometer to test cooked food for doneness. The FDA guidelines for cooking temperature are listed to keep food safe from bacteria. The thermometer, used…
Yesterday, in Sweet Talk, Shannon Dufresne, chef-owner of Crave Artisan Ice Cream gave us the scoop on her sweet tooth, creating a co-op kitchen, and why cooking from scratch inspires her. Shannon, known as the “ice cream chick” in her culinary program, likes to combine flavors and textures in her…
Walking through two pavilions filled with imported and locally produced gourmet food categories there for the sampling is a food lovers dream come true. The exhibitor aisles beckon the visitor with colorful displays, both artful and whimsical, package designs, and the get your salivary glands going tastes of all types…
This week we felt like something nourishing and comforting, some kind of soup. Wanting to eat light, we strayed from our usual go to meatless recipes with a combination of beans and rice. Our thoughts turned to Asian style hot pots, found in Chinese, Thai and Japanese cuisine. But we…
Twice a year, the National Association for the Specialty Food Trade (NASFT), a not-for-profit trade association, sponsors the Fancy Food Show, open only to the specialty food trade. This year’s winter show, held January16-18, at The Mascone Center in San Francisco, hosted 1300 exhibitors from 35 countries. As one would…
This week Shannon Dufresne, chef-owner of Crave Artisan Ice Cream joined us for Sweet Talk. Over a cup of coffee and a piece of cake, we discovered Shannon has quite a sweet tooth, how she set up her commercial kitchen as a co-op, and why good food is in the…
This year marks the 25th anniversary for Vincent Guerithault’s quintessential French restaurant Vincent on Camelback. Vincent made his mark on the Phoenix dining scene with classic French haute cuisine in the 1980’s. He quickly gained notice for his successful application of traditional French culinary technique incorporating southwestern ingredients found in…
