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: Quesos Frescas, Fresh Mexican cheeses and where…
Who doesn’t love a room with a view, let alone a restaurant with one. Open Table, the online restaurant reservations provider, has identified the top 50 restaurants in America with the most scenic views. Two restaurants from the Valley make the cut — which isn’t bad considering that Open Table…
A round-up of tasty morsels from Valley food blogs. Phx Rail Food reviewed Jobot Coffee’s menu and is highlighting the fact that this newish Downtown coffee shop is also a creperie – just what the doctor ordered. Sweet ones like the peanut butter, banana, and raspberry jam crepe and savory…
“I try not to think about it,” says chef Cullen Campbell, owner and chef of Crudo, who was recently forced out of the Steven Paul Salon, where Crudo made its home on the patio and in-house cafe. “The only problem is I have to go back there to get my…
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. 41: Raw…
Hungry for your early morning serving of food news, with no preservatives or additives?LGO Beer DinnerLook what we found — an LGO beer dinner! This Friday, August 5th join chef Paul Lindsay and the LGO crew over at the Arcadia Room (the old Radio Milano/Cafe) for an awesome beer dinner with…
As long as there are rules, there will be renegades. Those who, whether for themselves, humanity, or both, deem that the current playbook needs to change and are willing to give their respected fields a kick in the ass, shocking some, delighting others, and challenging the conventional. Ernest Hemingway, Albert…
We’re uncorking our latest column, Bottoms Up: a weekly guide to everything brewed, bottled, blended, barrel-aged and generally booze-soaked. Sometimes it’s impossible to nail down exactly why a certain cocktail suddenly explodes in popularity. Other times, it’s as simple as a single word: Oprah. Yes, ever since America’s BFF announced…
You better hurry. Like stop reading this post and get to Cycle’s website right now to snag a seat. This Friday and Saturday, Chef Josh Hebert will be feeding 100 lucky guests his version of Japanese street food at pop-up shop Cycle. You know who Josh Hebert is, right? He’s the…
For those of you missing the garden sections of the recently deceased ReadyMade magazine, take heart, there’s a new publication on the horizon and according to Trend Central, it’s “poised to become the indie authority on the natural world.” Ooo, gardening goodness! Wilder Quarterly, with roughly 180 pages in its…
Pocket filled pasta pillows? Yes, please. Stuffed pastas come in many forms with the flavors and sauces limited only by one’s imagination. An all-time favorite for us: ravioli. We’re not talking about the popularized canned stuff by Chef Boyardee. We want the cloud-like fluffiness that comes when you make ravioli from…
5. Focus on the Details A lot of chefs treat each dish like a presentation, so handle it with care. Really take a look at the food before hitting the shutter button on the camera. Consider the composition. Does the entire plate need to be in the shot? Do you need…
Chelsea Brown blogs about fashion on her popular local blog Tea Talk. This ASU grad school student is all about great coffee and exploring Phoenix with her boyfriend Scott (who also apprears in the fashion posts). We wanted to know more about where her perfect day of food would take…
Despite the endless parade of frosted delights showing up in bakeries, at culinary festivals, and on fancy restaurant menus over the past few years, cupcakes don’t seem to be going anywhere — except in our mouths. Last year’s Cupcake Love-In at the Hotel Valley Ho was proof positive of just how crazy Phoenicians are over the sweet treats. The event was sold out…
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. 42: Beer-Battered…
A tomato soup and grilled cheese cupcake? That sweet creation was one of four made by owner and baker Brady Breese and lead baker Salvador Garcia of the Valley’s own Urban Cookies (the name changed to OllieCake for the show) to win last night’s Cupcake Wars on the Food Network…
This week we met Center Bistro’s Executive Chef, Brett Vibber, who share tales of travels and kitchen values. Today, he gives us his recipe for hummus, a dish that Vibber first tried many years ago at King Tut’s in Tempe. What you’ll need2 C. cooked garbanzo beans3 sprigs rosemary,…
Hungry for your early morning serving of food news, with no preservatives or additives? Burger Daze Ready or not, it’s time for Burger Daze! Gilbert eatery Liberty Market is celebrating National Truancy Prevention month, a.k.a. August, with 31 days of burgers. Each day during the month of August the market…
The Spot: Sapporo, 14344 N. Scottsdale Rd., North Scottsdale, 480-607-1114www.sapporoscottsdale.comThe Hours: 11 a.m. – close, Monday through Friday, and 3 p.m. – close, Saturday and Sunday, all summer long. The Details: The 10-year-old North Scottsdale destination for quality sushi, teppaniaki and young professional tail celebrates our sweaty butts by extending our…
From Birmingham, Alabama, to Laramie, Wyoming, Food Network Magazine recently completed a cross-country road trip to discover the best slices in every state. The Arizona winner? The Salsiccia From The Parlor Pizzeria in Central Phoenix. Here’s what they had to say about it: “This popular spot had a former life…
It’s hard to find authentic Italian and Greek cuisine that also has an original flair, but Mike’s Rigatoni Bistro in Peoria delivers both – and with delicious results. Reminiscent of a cozy Venetian café, the spot serves hearty but unique Mediterranean fare, from flaming Saganaki (lightly battered Greek kefalograviera (salty…
There are few food products out there that have the addictive power of Nutella®. Forget that radio commercial featuring a saucy granny using four-letter words to explain the secret of her cooking: We put this shit on everything, from pound cake and crackers to chicken (via an adulterated mole sauce)…
