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: Parsnips Parsnips are not white carrots. Oh no, these sweet spicy roots have their very own personality and it’s a rock star…
We came across this dainty and delightful print from artist Amy Borrell of Cake With Giants. Based in Melbourne, her work is whimsical and invites you into her magical world of pastel colored watercolor and pencil illustrations…
Counting calories is such a pain. We just want to eat and be happy. Ugh, but then we can’t button our pants after too much blissful ignorance. Great, now what? Well, if you have an iPhone, there’s totally an app for that. Fill Your Plate tweeted the link to this…
A round-up of tasty morsels from Valley food blogs. Chow Bella contributor Carrie Wheeler shared on her personal blog Cracking Good this great picture of Chris Bianco’s canned tomatoes. Bianco worked with canner Rob DiNapoli to preserve these beauties. Not surprisingly gorgeous packaging…
Susie Timm Susie Timm is an ASU grad who started as a banker and then switched gears completely by co-founding Foodies Like Us. She currently blogs over at Girl Meets Fork about all things food. Timm says she’s an incredibly adventurous eater — from sushi to steak and everything in…
Remember the very first episode of Project Runway? You know, the one where Austin makes the corn husk dress? Love it. Running around food and fashion blogs lately are these amazing visual treats from famed Italian photographer Fulvio Bonavia. Bonavia is best known for shooting ad campaigns for luxury vehicles like…
After spying a new-ish show this weekend on The Cooking Channel called The Urban Grocer, we followed the young traveling foodie to her blog where Caitlin Zaino featured a pop-up concept called Eat with Me. Based in Australia, Eat with Me is a social networking site dedicating to help you…
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 Beets are very sensual. They are sweet, earthy, dirty, hard when raw, tender when cooked and just plain sexy. Tell me…
Hailing from New York, Joe LaVilla is the Senior Academic Director for Culinary Arts at the Art Institute of Phoenix. Want to see his “professional name?” It’s Joseph LaVilla, PhD, CEC, CCE, CCA, CWE. No joke. This guy is smart and he loves food. He has his PhD in chemistry,…
A round-up of tasty morsels from Valley food blogs. Mouthbysouthwest shared the news that Chipotle is opening a new concept called ShopHouse Southeast Asian Kitchen, the first of which will be in Washington, DC this summer. The restaurant “is inspired by the traditional shophouses found throughout Thailand, Malaysia, and Vietnam…
Grab some sustainably-grown eco-friendly snacks and head down to Madcap Theaters in Tempe this weekend for some cool flicks about food and the environment. In celebration of Earth month, Whole Foods is holding screenings of six films in 70 cities for their Do Something Reel Film Festival. The films aim…
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: Carrots Easter is this month and with the bunny coming and all, we thought we’d feature the beloved carrot. Bugs…
We spotted this music video for AutoErotique’s “Turn Up The Volume” over at Eater.com last week. Imagine exploding cakes set to the driving beat of techno house music. It’s Cooking Channel + Bjork’s Homogenic – vocals + 1 liter soda + mentos + cake + a little dark edginess…
PhoenixBites.com The new loaded dogs at Chase Field A round-up of tasty morsels from Valley food blogs. Nikki Buchanan blogged on The Wild Lavender that she has left her spot at Up Agency for a job as Aaron May’s new in-house publicist…
Cindy Gentry is a soft-spoken powerhouse in the Arizona world of food. She opened the Downtown Phoenix Public Market in February 2005 and is working on a Farm to Cafeteria program for Arizona. She loves Celtic music and got twin grandchildren just over a year ago. Lucky lady. We asked…
Did you think it couldn’t get more creative than a pop-up? Think outside the box. Literally. Outstanding in the Field is like the original pop-up restaurant but outdoors. Founder Jim Denevan grew up surfing in Santa Cruz and while he started in the kitchen as a dishwasher, he didn’t get…
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: Endive You’ll find these huge heads of “lettuce” on the market tables taking up lots of space or cut from the…
We knew that last year’s Big Brain award winner, Natalie Morris, was back in town but she recently shared with us a little secret that we almost couldn’t believe. After eating her way around the world — trying foods like Tibetan yak cheese and Icelandic preserved shark — she came…
Yuri Artibise is one of our 100 creatives and an uptown resident who has spent the past four years creating community in the urban desert that is better known as Phoenix. His blog “Yurbanism” is at http://yuriartibise.com. We asked him to describe his perfect food day…
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: Shungiku No, it’s not a new form of martial arts. You might have heard of this on the menu at some of…
Beware: The new tabletop design tool in the At Home section of Anthropologie’s site is way too much fun. If you love a lovingly crafted tabletop, but can’t afford to take home everything from our favorite chain store, you can get swept away in designing your own dream brunch-on-the-porch table settings…
Got some Girl Scout cookies sitting around? So did we. Hence, the Trefoil Cookie Showdown. Being one of the newest Chow Bella members, I was a bit nervous about entering this challenge. I had seen last year’s Thin Mint competition and wondered if I could make something worthy of all…
