Even if you consider yourself a good cook, turn on nearly any TV food show these days and chances are someone will be showing you something new, turning you on to a different cooking technique, or flatly declaring you “don’t belong in the kitchen” unless you know how to perform…
You might want to tape this infographic to your fridge the next time you’re stalled in front of your fridge trying to decide whether the milk is still good. You know the game: It’s Sunday, you’re about to go shopping, and you know it’s time to clear out the fridge…
As the chefs competing in Smeeks and Chow Bella’s fourth annual Caramelpalooza — coming 7 p.m. Friday, April 5, at UNION — get out the candy thermometers, we’ve got our pens ready to introduce you to the faces behind the caramel. LaDawn Driscoll might be a newcomer to the Caramelpalooza…
It was a beautiful Saturday morning in Phoenix, the kind of morning when posh couples with Suri-like children sip espresso at La Grande Orange and the fit triathletes of Phoenix have been up for hours enjoying the weather and getting in their weekly miles. I was at Boho Farm and…
What the hell’s a “music-centric retro haunt?” If it’s the building currently going up in Old Town Scottsdale’s entertainment district, it’s Hi Fi Kitchen and Cocktails. See also: – Gallo Blanco’s Doug Robson Opens New Mexican Restaurant in Phoenix – Everyone Knows About This 24-Hour Doughnut Shop in Tempe, Right?…
The Guilty Pleasure: Chicken Fried Steak Where To Get It: Texaz Grill, 6003 N. 16th St. (at Bethany Home Road) Price: $12.95 What It Really Costs: So big it’s two guilty pleasures for the price of one. In restaurants, the trend is take a humble comfort food and turn it…
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that…
Jared Porter The Parlor 1916 East Camelback Road 602-248-2480 www.theparlor.us See also: The Parlor Offers Nose-to-Tail Dinners Wednesday Through Saturday Starting February 6 Gallo Blanco’s Doug Robson Opens New Mexican Restaurant in Phoenix This is part one of my interview with Jared Porter, executive chef of The Parlor. Come back…
A Japanese hackerspace/coffee shop, Fab Cafe, is offering patrons the chance to cast their likeness in fruit gummy bear just in time for White Day, a Japanese reverse Valentine’s Day. Because nothing could possibly be more romantic than presenting the women in your life with an edible cast of yourself…
A word often flung around the beer-rating websites on which I sometimes dwell is homerism. The term has a broad definition, but most basically it means support for a local brewery that goes beyond what said brewery deserves. It’s most often used by people from states outside a certain brewery’s…
As the chefs competing in Smeeks and Chow Bella’s fourth annual Caramelpalooza — coming 7 p.m. Friday, April 5, at UNION — get out the candy thermometers, we’ve got our pens ready to introduce you to the faces behind the caramel. For someone so sweet, you might be surprised to…
When a new spot opens in town, we can’t wait to check it out and let you know our initial impressions. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that have just opened, sampling a few items, and satisfying curiosities (yours…
La Piazza Al Forno, the Glendale pizza spot famous for its real-deal Neapolitan pizza, hit the big time after its appearance on Diners, Drive-Ins and Dives. In fact, the place has become so successful that chef-owner Justin Piazza plans to open a new location in downtown Phoenix no later than…
There are 23 reasons I avoid the Mexican grocery store when my inner pig-tailed child is having a craving: $23 of tangy, chile-spiked, salty and only occasionally sweet Mexican candy overflowing from my shopping basket as my inner child does a twirl in her patent leather Mary Janes. Let’s just…
February saw at least one shocking closure as Old Town Whiskey shuttered rather abruptly to make room for me event space in The Saguro hotel. It also saw a number of new faces, including a bakery that sells sweet hand pies and the timely arrival of a Chicago mainstay. See…
Looks like Chick has lost what was left of its pluck — permanently. See also: – Jose Garces’ Old Town Whiskey in Scottsdale Shutters to Become Hotel Event Space – Distrito Gets Neutered: From Colorful and Lively to Brown and Boring, This Makeover Ain’t Makin’ Sense The second concept from…
As a restaurant town, Phoenix still gets a bum rap: too many chains, too few ethnic, no restaurant-rich urban core, and no famous equivalent to Philly’s cheesesteak or Chicago’s hot dog to call our own. But there’s one thing we do have in abundance, and it’s great pizza. Seriously, we…
McDonald’s locations in Japan and South Korea recently dramatically reduced the cost of a large order of fries. The result? French fry parties where hordes of teenagers descend on the golden arches with cash and a desire to create some low-grade mayhem. See Also: –In-N-Out Burger, McDonald’s Fries and a…
Every week, there’s a cornucopia of Phoenix food news, features, and reviews to report here at Chow Bella. If you’re like most people, you probably just don’t have the time to get to all of it. So, here’s a recap of some of the top stories from the week that…
Earlier this month, we shared the news that the Valley’s homegrown grilled cheese mobile was under new ownership and getting geared up to hit the road again. And it didn’t take long — lucky for those melted-cheese fanatics out there — for the new owners to get things ready to…
This week for Last Call, I’m venturing into sacred ground. To be specific, I’m sharing my favorite cocktail that involves scotch. I know, I just sent a bunch of scotch purists running for the smelling salts. For those folks, the only adornment that scotch ever needs is a couple of…
I’ve been a very bad cast iron skillet owner. Without getting into too many details, I’m putting it out there that this classic piece of kitchen equipment has been left in the oven while cookies were baking, washed in soapy water, and just left to rot and rust for who…
