This week in Chef Chat, we take a bit of a detour to explore the culinary and cultural traditions of Volga Germans with Rebecca Nab Young, the Phoenix-based author of a new cookbook, There is Always Room for One More: Volga German Stories and Recipes. The Volga Germans were German…
We’re not trying curry favor or anything, but we feel compelled to share with you a few of Chow Bella’s favorite curry dishes in the Valley. Some of our choices are Thai, others Indian. All are divine. Have some faves of your own? Do return the favor in the comments…
Sure, bacon is considered “meat candy,” we’re all comfortable with that, but Austrian artist and photographer Jasmin Schuller has taken the “meat as sweets” concept one step farther — waaaaay farther. Using ingredients such as meat scraps, blood, raw meat, and a bucket of animal grease, Schuller, for her series…
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. 39: Rib…
Do you ever think, “I should create a website where you input what you have in the fridge and what you are craving and your dietary wishes and it would spit out a bunch of awesome recipes to choose from?” Well, the people behind GoJee.com have already beat you to…
“Oh my god! Oh my god! Oh my god! Oh my god! Oh my god! Oh my god!” If you like Panda Express, that’s what you’ll be saying when you find out about the new one being built on Indian School Road (Indian School and 7th Street) next to a…
We know you’ve had a secret dream to get up from your cubicle, drive to your farm and turn the keys on to your John Deere. Here’s your chance to be one step closer. Greg Peterson is leading a discussion on starting your own urban farm at Changing Hands in…
Hungry for your early morning serving of food news, with no preservatives or additives?Locally Grown ChowStarting today it’s going to be even easier to put locally grown produce on your dinner table. Chow Locally has teamed up with Arizona farmers to create a one-stop-shopping site to put the produce you…
Yesterday we met Ryan Nishijima, who pours beer and wine at Cave & Ive’s in Arcadia. Today he shares with us the recipe for the G-Spot. Because Cave & Ive’s doesn’t have a license to sell hard liquor, the owners had to get creative with their cocktail menu. The result…
Film: The Motorcycle Diaries (2004) Entrée: Argentine Style Empanadas Popcorn: Chimichurri Popcorn Beverage: Red Wine from Argentina Get the breakdown after the jump…
Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburbian-stale take-out? Here comes Chop PHX, with the Valley’s rarer Asian offerings. This Week: Dinuguan from Chef Susan Bilas of Gingerroot (1076 W. Chandler Blvd. Chandler). The Basics: Dinuguan is a classic Filipino…
Feeling the urge to shake, rattle, and roll while munching on a Hound Dog Sandwich of peanut butter, Wilson Ranch bacon, and banana on brioche bread? Best shake those hips to the Musical Instrument Museum tomorrow. From 11 a.m. to 2 p.m., tomorrow only, Saturday, August 6, the Musical Instrument…
After filling up on fresh baked baguette with olive oil, crispy fingerling potatoes and baked goat cheese there wasn’t a whole lot of room left for this tender hanger steak. Seared to rare perfection and served with creamy potatoes, cauliflower, and some other veggie (that tasted amazing, i’m just not…
It’s that time again. We’ve compiled a small but meaningful list of great Twitter accounts for any Phoenix foodie to follow. We sometimes get hit with a “stomach bug” but often it is traced back to poor food handling measures. While it’s rare, we read about people who get really…
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. 40: Toffee…
Jeff Fischer, owner of Lux Coffeebar in Central Phoenix, tells me a question he asked Chris Bianco a while back. “I asked him why he started his pizzeria,” Fischer says. “He said, ‘I did it because I knew if I liked it, other people would like it, too.'” That thinking…
The Summer Chef Series — Saturday afternoons through the beginning of September at the Downtown Phoenix Public Market — has to be the best way to escape the heat, meet fellow food folks, learn something new in the kitchen, get fed, sip a variety of local wines, and lose ourselves…
Sweet! There’s a new kid on the 7th street block. Her name is Rice Paper and she wants to serve you spring rolls — sushi style. The highly anticipated spring roll bar/Vietnamese restaurant, Rice Paper, opened its doors this past weekend. Located in the budding restaurant strip of 7th street between…
Hungry for your early morning serving of food news, with no preservatives or additives?Fondue-Raiser at the Melting PotFor the rest of 2011, The Melting Pot restaurants will be helping raise fund for local charities with their special “Classic Combination Four-Course Fondue Rasier”. Grab a friend or two and stop by any…
The tender: Ryan NishijimaThe bar: Cave & Ives (4247 E. Indian School Road, 602-955-1924) The pedigree: Like many others, Nishijina started bartending when he went to college, working at a local T.G.I.Friday’s. After he graduated, Nishijina took his skills international, tending bar on cruises to the Mediterranean, Hawaii and the Caribbean…
This week marked the Arizona launch of Homemade Harvey. It’s an organic, preservative-free, crushed fruit snack pouch made in Orange California. I got to meet one of the three owners at the Paradise Valley Whole Foods who really eyed me as as I (a mom with two small kids) walked…
Why is it that drawings of food make us so happy? Maybe it’s similar to how real books are so much better than the movie adaptations — we get to use our imagination. Imagine our delight when we stumbled upon Mary MacNaughton’s illustrations of famous authors and their go-to snacks…
