Welcome to Chow Bella’s Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail laura.hahnefeld@newtimes.com. For non-celebrants or those interested in an unconventional Christmas meal (turkey burners included), several restaurants…
When it comes to Belgium’s culinary gift bag of treats, Liege waffles may be one of its hardest to find. Impossibly indulgent, the buttery-sweet oblong waffles are crisp on the outside, soft and chewy within, and feature a luscious, glistening coat of caramelized sugar that can be topped with things…
Looking for something a little different to eat? Well, Chow Bella is here to help. We spent the past year scouring the Valley to find the best ethnic restaurants. Here’s a list worth saving for when you’re looking for some great ethnic cuisine, no matter where you are in metro…
If you’re still searching for the perfect handmade Christmas gift, be sure to head to the Downtown Phoenix Public Market tonight for the 4th annual Phoestivus Market. The holiday event brings more than 100 local vendors to the outdoor marketplace — and come hungry because there’s a pretty lengthy lineup…
The Spot: EVO 4175 North Goldwater Boulevard, Scottsdale 480-265-9814 www.evoscottsdale.com…
Of course it’s wonderful to take a holiday vacation, but um, hey- don’t forget your plants. You’ve poured time, money and water into growing something awesome. But not planning ahead means they will die while you’re gone and if you have veggies, you’ve basically lost the veggie season. Here are…
Rotisserie chicken can be such a tease. We get it all dressed up in its butter, salt, and pepper, and then stick it in the grill to rotate around and around and around for what seems like forever. We ditched the waiting game andset out to see where we could…
This is part two of our interview with the Four Seasons Resort Scottsdale at Troon North Executive Chef Mel Mecinas. As the resort’s head chef, he oversees a number of dining outlets, including the hotel’s Southwestern steakhouse Talavera. On Monday, Mecinas talked about his culinary mentor chef Joachim Splichal, and…
The good news is that, in 2013, as most of the country was transfixed by the shenanigans of the now-infamous Amy’s Baking Company, we eye-rollers in the Valley were being treated to a crop of new restaurants more focused on well-prepared food than overcooked reality. From big-name chefs and restaurateurs…
Servers and bartenders across the country have been receiving massive tips from a mystery source known only by the Instagram handle @tipsforjesus. The account, which has more than 46,000 followers, shows photos of receipts and happy restaurant and bar employees, some of whom have just received tips of several thousands…
Beer: Hop Henge Brewery: Deschutes Brewery Style: Imperial IPA ABV: 9.3 percent In ancient times, hundreds of years before the dawn of history, lived a strange race of people: the druids. No one knows who they were or what they were doing, but their legacy remains, hewn into the living…
The Guilty Pleasure: Sonoran Hot Dogs Where to Get Them: Several places around town, mostly food carts and trucks in predominantly Hispanic parts of town. Price: Varies, but they’re usually around $3 What it Really Costs: Did you bring one of those Tide pens? These suckers are messy! It’s been…
Shine, our annual pocket guide to all things Scottsdale, is out. And this year, local artist Luster Kaboom is taking readers on an illustrated ride through the city’s best spots for food, drink, art, and entertainment. Here, in no particular order, are the five best places for craft cocktails in…
Mel Mecinas Executive Chef Four Seasons Scottsdale at Troon North www.fourseasons.com/scottsdale/dining This week, we’re chatting with chef Meliton “Mel” Mecinas, executive chef at the Four Seasons Resort Scottsdale at Troon. As the resort’s top chef, Mecinas oversees five kitchens and all the hotel’s dining outlets including Talavera, the resort’s upscale…
It’s been almost eight months since we heard a peep (or is it a moo?) from Steak 44, the new upscale restaurant in the former home of Cork ‘N Cleaver, the beloved Arcadia chophouse established in 1978 and damaged by a fire in 2010. But late last week, an update…
Tired of chocolate chip? These cookie recipes use unexpected ingredients like avocado, garlic, and beef jerky.
ZuZu at Hotel Valley Ho Monday, December 9 They’ll be popping bottles of Veuve Clicqout this week at the Hotel Valley Ho’s ZuZu for the annual Champagne Chef’s Table event. On Monday at 6 p.m. guests will start with cocktails, courtesy of Belvedere vodka, before sitting down for a four…
Know someone who just can’t seem to step away from their computer screen or game controller? Well you could give them the gift of psychotherapy to deal their addiction for Christmas. Or just say screw it and hand your buddy a Christmas Tinner. The complete Christmas dinner in a can…
My mind works in curious ways. I really should be writing about some warm winter drink this week. Granted, if you’ve been playing along at home, your egg nog from a few weeks ago should be ready to serve any day now, so there’s your winter cocktail for this week…
Puerto Rican cuisine is a blend of influences and cooking traditions originating from Spain, Africa, native Tainos, and the United States. Somewhat similar to Mexican and Cuban cuisine, Puerto Rican dishes boast a mild, distinctive taste, thanks to the use of sofrito, a seasoning sauce that contains a combination of…
Holiday tunes are blaring on the radio as I walk the aisles of every store. Parking lots become asphalt spaces of rage. Christmas tree lots have popped up everywhere. Lights twinkle strung in gaudy heaps on every outdoor yard item. The holidays have arrived, and with them the numerous holiday…
Though best known for their spiny rind, burr gherkins, a West African cucumber-like veggie, have been a gardener’s secret for a number of reasons. Probably the most obvious reason: Burr gherkins grow like crazy. Even in less-than-hospitable environments (like, say, a desert), growers are impressed and a little overwhelmed by…
