Lately, we’ve been a little obsessed with this whole state food question. We’ve asked readers (who’ve already narrowed it down) to tell us which they’d choose: Sonoran hot dogs or prickly pear fruit.We’re not going to lie, we are pulling for the prickly pear. By way of convincing you, we…
A drink called the New York style “egg cream” is thought to have been created sometime after the popularization of soda drinks and the birth of the soda fountain in the late 19th century, but fizzled sometime before the modern-day milkshake and 2-scoop waffle cones. What is an egg cream?…
If you ballpark the number of coffee roasters in the United States who are seasonally finding the tastiest coffees from around the world and roasting them to perfection, you really only have more than a few dozen. Tops. It’s a cozy group, but even if each of these roasters carries…
[jump] Take, for instance, the produce offerings. Ask any frequenter – McClendon’s Select is the top dog at the Old Town Market. They’ve got several varieties of almost any seasonal, organic vegetables and fruits, and they bring seemingly bottomless baskets of the stuff that nearly sell out across six check-out stations…
Honey bees are one of nature’s best examples of keeping it local. Most bees travel no more than two miles to pollenate, and are even more perfectly content if there’s a lemon tree a few yards away. The end result? Honey that tastes of lemon zest, which you spread on toast…
The Arrogant Butcher created a bloody buzz when it opened early last year in downtown Phoenix, featuring the kind of high-concept restauranteur Sam Fox is now known for in these parts. Design never takes a backseat to the food in a Fox restaurant, so it’s no surprise that Arrogant Butcher’s…
If you checked out the Gilbert Farmers Market on a recent Saturday, you might’ve bumped shoulders with Joe Johnston or Chef David Traina of Liberty Market – they’ve been shopping the aisles and chatting with vendors, compiling a casting list of ingredients that will be the star players in the…
An outsider’s opinion will tell you that the most essential building block to good Vietnamese pho is in the broth, but the insiders tasked with assembling the traditional brew of steeped herbs and bone morrow will take it a step further. They’ll tell you it’s like the keystone to building…
