Slow Food USA is encouraging you to eat fruit, not Froot Loops in a $5 challenge taking place all over the country on Saturday, September 17th. The premise is that it shouldn’t cost more to eat slow than it does to eat fast food. So, Slow Food is challenging you to…
If you’ve been on Facebook lately you might have noticed a few of your friends have “liked” a page called “Crock Pot Girls.” I clicked “like” for kicks to see what kind of recipes soccer moms are into these days. Apparently, I’m not the only one. By a longshot…
Hungry for your early morning serving of food news, with no preservatives or additives? Late Summer Cooking Classes If you haven’t checked out the Summer Chef Series at the Phoenix Pubic Market, you better hurry up — there are just two classes left. Tomorrow, join the Market for a lesson…
Sometimes less is more. A supreme pizza can be be a mouth-watering exercise in sensory overload, but does it stack up to a classic slice of pepperoni and extra cheese? There’s a reason we put yellow mustard on hot dogs and not basil foam. Reading this week’s Cafe column, it…
Crisp, citrus-y and mixed liberally with ice, a nice tropical tipple is the perfect late-summer cooler. Here are three Valley bars serving up great rum cocktails. 1. The Dark & Stormy at the J&G Steakhouse at The Phoenician J&G’s serves up a delectable Dark & Stormy made with Goslings Black Seal…
Yvonne Darnell of Burgess Hill, West Sussex, pulled a baby carrot out of her garden she said looked like, well, a baby. “I couldn’t believe it,” Darnell said. “It’s so funny. I saw it and thought, ‘It looks like an alien baby’.” According to the Argus, Darnell has named the…
On Tuesday, Oaxaca Restaurant and Cantina, the downtown Phoenix eatery and 30-year-plus landmark near the state Capitol, closed amid a hubbub of activity involving the police and an ominous sign on door stating “closed for plumbing repairs.” “The police aren’t usually involved in these situations,” said Edmundo Hidalgo, President and CEO…
Tacos may very well be the perfect food, but let’s face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the Valley. This week: Pozole Blanco served up by Taco Nazo…
This week we’re taking a (hot) look at solar cooking. Today: what you need to get into solar cooking. So where do you start with solar cooking? Yesterday, we talked to David Wells, co-organizer of the Great Solar Cookout. According to him getting into solar cooking depends largely on how…
On a late afternoon at Wedge & Bottle Cheese Shop, owners Troy and Krista Daily are serving up samples of a traditional Cyprus cheese called Halloumi. Recommended by a regular, this cheese looks like a breadstick and tastes like a salt lick…in a very good way. The cheeses here run…
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. 21: Champs…
If you’ve taken a peek outside lately, you know that summer is showing zero signs of going away anytime soon. (Sigh.) Swelter not, fans of fall. To get us through the last big push of the season, Joe’s Farm Grill, the converted farm home turned eatery in Gilbert, will be…
Alanna Watson over at Desert Living Today has spent some time doing “internet research” for the newest trends and she was pretty stoked to share her banana finds. She found some pretty extravagant art using bananas as a carving medium. One in particular took advantage of the banana peel’s discoloration…
Hungry for your early morning serving of food news, with no preservatives or additives? Phoenix Cooks! If you don’t have plans this Saturday, we highly recommend you get your butt off the couch and get down to JW Marriott Desert Ridge Resort & Spa for the first culinary event of the fall…
Grandiose décor, beautiful-people servers rattling off flavor-of-the-day food themes, a big-name chef, the environmental sustainability of the chair your ass is currently occupying — it’s all about concepts these days. How about this for a concept: no concept. Flickering candlelight, the perfume of baking bread, the laughs of good friends,…
Welcome back to our rum-soaked pleasure cruise as we seek out the Valley’s best sugarcane-based spirits. Last week, Dwayne Allen, co-owner of the Rum Bar in downtown Phoenix, introduced us to the joys of fine sipping rums. And now he’s back to break down the literally hundreds of varieties of…
Editor’s Note: This post has changed since it was originally published. The southeast corner of Boston and Oregon streets n downtown Chandler has had many faces. In 1926 it was the town’s first post office. More recently it has been the home of Siracha, KiZake and even a boutique clothing…
As much as we love the hand-crafted croissants from Essence or the crepes and coffee from Jobot, these one-of-a-kind breakfast joints tend to be few and far between. Sometimes we have to slum it at the mega chains. Unfortunately, those deep-fried dens generally do better at scrambling rubbery eggs…
The respiratory system of the food world experienced a shortness of breath today when Marianne Belardi of Cowboy Ciao announced she was leaving after fifteen years. If there were various hats to be worn at Cowboy Ciao, Belardi, a Long Island native, wore most all of them, and stylishly. The…
This week we’re taking a (hot) look at solar cooking. Today: a conversation with David Wells of the Great Solar Cookout.Solar cooking has intrigued Arizona State University political science Professor David Wells for years. He is interested in all things sustainable, going so far as to bike to work whenever…
Rum the presses! It seems Tommy Bahama, the island-inspired brand of clothing, home furnishings, restaurants, and its own brand of rum, has been scouring the country looking for their first “rumologist” (a person with a vast knowledge of all things related to rum), and have narrowed their selection to twenty…
For the last two days we’ve talked with Jobot Coffee Shop’s crepe master, Dominic Fasano. Today, he’ll share one of his favorite recipes from the popular (and soon to return!) Sunday Beats-n-Brunch. “I just tried to covert the mimosa drink that we all know, champagne and orange juice, into a…
