Hungry for your early morning serving of food news, with no preservatives or additives? Locally Grown Dinner Tomorrow, September 16, join Four Seasons Resort restaurant Talavera and executive chef Mel Mecinas for a special evening showcasing quality locally grown ingredients. The four-course meal starts with a goat cheese appetizer using cheese from Queen Creek , a Scotch egg…
Legend has it that the best-known mole — mole poblano — was named after the city of Puebla, in southern Mexico. Its creators were 16th-century nuns from the Santa Rosa convent who, supposedly through divine inspiration, made it in honor of a surprise visit from the archbishop. No wonder mine…
S’mores — the all-American, classic dessert that was once reserved for campfires and sing-a-longs has managed to make its way onto just about every food blog and restaurant menu across the country in the form of ice cream, cupcakes, tarts, pancakes — you name it, it’s probably been turned into…
Long before Starbucks roasted the shit out of its first coffee bean, Circle K was the ultimate example of corporate America run amuck. For a while there it seemed like you couldn’t find a single intersection in the Valley that didn’t sport at least one of these reddish orange-colored odes…
We shared our chat with Farah Khalid of the Tempe Indo-Pak restaurant Curry Corner over the last two days. Now, she’s sharing her recipe for Chicken Curry. “So everybody has a different recipe but I make my chicken curry this way,” she says. “I put the cinnamon sticks and cardamom in…
We’re peeking behind the scenes and getting our hands dirty in the kitchens of some of our favorite chefs, foodies and Phoenix tastemakers. In the kitchen with: Joshua Hebert of Posh Making: Sweetbreads with artichoke, white asparagus, fresno chiles in a mustard caper sauce. AKA: Josh’s Riff on Sweetbreads…
In a world where dogs have their own Facebook pages, solve math problems, and even participate in cosplay, it makes sense that our furry friends even have their own blogs, where they can inform us bipeds about happenings in their woofy whittle worlds. Like Eddie. As the bark behind the…
We saw on Carl Seacat’s Twitter feed (@SeacatGardens) that he was foraging for highly-prized, bright orange lobster mushrooms in Northern Arizona. We were so curious about his experience that we had to find out more. Seacat doesn’t give away all his secrets, but here’s more about his first fungi hunting expedition…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 12: Black…
To promote Emeril Lagasse’s new cookbook, Sizzling Skillets and other One Other One-Pot Wonders, the folks at William Morrow Cookbooks have decided to have a blogger “party” with the online food community – and in this town, they’ve chosen Peoria resident and creator of the Food Hunter’s Guide To Cuisine…
We’ve known and loved Chef Christopher Gross’ French-inspired cuisine for so many years — we guess you could say we have a “crush” on him – sorry, couldn’t resist. For a little fun, Chef Gross likes to fly across the pond and jump on his bike to give it a…
Hungry for your early morning serving of food news, with no preservatives or additives? See Ya Later, Summer Summer may not be officially over but at least we probably won’t have to suffer through another 115 degree day. We’ll drink to that! Tomorrow night, September 15, say farewell to our favorite season…
The Spot: Roosevelt Tavern, 816 N. Third St., Phoenix, 602-254-2561.http://twitter.com/roosevelttavernThe Hours: 5 to 7pm, weekdays (closed Monday). All night long, Sundays. The Details: Happy hour just got even happier at this historic Downtown Phoenix destination. Choose from four options — $3 featured beer, $4 featured bar snack, $5 select white wine,…
Berries and booze? Yes, please. Sweet Tooth blogger Erica, a twenty-something dental student with a baking obsession, came up with the idea for chocolate covered strawberry shot glasses with her friend Marissa. “They’re as simple as they look,” Erica writes. “– hulled out strawberries dipped in melted chocolate and filled…
Yesterday we shared the first half of our conversation with the owner and chef of Curry Corner, Farah Khalid. Today we’ll learn why she loves being in Tempe so much. After her last restaurant, Copper Kettle, closed last year, Farah wasted no time in finding a new location to start over…
Another ho-hum Monday evening? Not if Cafe ZuZu, the hip eatery at the Hotel Valley Ho in Scottsdale, has anything to say about it. At 6:30 p.m., Monday, September 19, Cafe ZuZu will host a chef’s table event featuring chef Charles Wiley in the kitchen, and Pat Jasmin, general manager…
Perhaps the best way to gauge a Middle Eastern restaurant is by its hummus. Ordering hummus at a traditional Persian restaurant is nothing like purchasing the $2 container of salty hummus in the grocery store’s refrigerated aisle, as I experienced at Persian Garden at 15th Avenue and Thomas. And yes,…
After unexpectedly shutting down her Chandler restaurant in 2008, Tina Tamrat Hildebrand, owner and chef of Tina’s Ethiopian Cafe, re-opened her eatery this August at a new location: in a strip mall on the southeast corner of Warner and Cooper roads in Gilbert. Tina’s is located in the former home…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 13: Patio…
There’s a lot of weird cheese floating around out there on the Internet. But you don’t have to be a foodie to know that you can’t put just put any old hunk of curdled milk in your mouth. So for the true cheese connoisseur, we bring you five of the…
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: Bell Peppers Botanically speaking, bell peppers are lovely low-sugar fruits. However, in the culinary world, we consider them vegetables and the only plant in…
Hungry for your early morning serving of food news, with no preservatives or additives? Frog’s Leap and Slingshot Wine Dinner There is one thing we never get sick of — Cheuvront’s wine dinners — and this week is no exception. Tomorrow, September 14 from 7 to 10 p.m, join the downtown…
