Allow us to posit a theory. You’re a fan of sandwiches. No, we’re not clairvoyant. What we are is intimately aware of the delicious potential inherit in placing various fillings between two pieces of bread. So too is Susan Russo, a writer for NPR’s Kitchen Window, food blogger, and author…
Leafy lettuces and fresh herbs are more than just salad fixin’s. Roll them up, toss in some protein, and you’ve got a wrap. At the Asian market, the sight of fresh Thai basil, mint and cilantro puts us in the mood for fresh spring rolls on Meatless Monday. Spring rolls…
We spotted this music video for AutoErotique’s “Turn Up The Volume” over at Eater.com last week. Imagine exploding cakes set to the driving beat of techno house music. It’s Cooking Channel + Bjork’s Homogenic – vocals + 1 liter soda + mentos + cake + a little dark edginess…
After a little more than three months of following my resolution to learn how to cook, I was getting pretty cocky. After all, I’d only killed one pot and ruined one recipe thus far. So when an advance copy of “Cake Mix Doctor” Anne Byrn’s new e-book arrived in…
Copper Star Coffee is one of those Phoenix coffee shops where people to gather to hang out, work on their laptops, and peruse local art (paintings by Pablo Luna currently hang on the walls). It’s an old gas station remodeled into a cafe, and the old gas pumps out front add…
Hungry for your early morning serving of food news, with no preservatives or additives?Looks like Open Table is more then just an easy way to make sure you have a table at your favorite dining destinations; it’s also becoming a go-to resource for reviews. Diners are now using Open Table…
The results are in and the 2011 Big Brain Awards were given to winners on Saturday, April 9 at New Times. In the culinary category, Brian and Margita Webb of Hey Joe! the Filipino food truck took home $1000 and the Big Brain title. Read more about the Webbs here,…
‘s Great Arizona Picnic at the Scottsdale Culinary Festival was the least attended we’ve seen in years, owing to the disconcerting weather forecast, grey skies and chill in the air. Vendors were bundled in thick hoodie sweatshirts and wool gloves, and even patrons inside the Southwest Festival of Beers — already warmed by…
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You submitted nominations for awards given to the Valley’s emerging creatives and the results are in. Introducing our Big Brain 2011 Finalists. Leading up to the Big Brain Award awards announcement (on April 9), Chow Bella and Jackalope Ranch will introduce the finalists along with a sneak peek at their…
Well, that was quick. Condolences are flying on Twitter and Facebook, after Sunshine Moon Peking Pub — the newish Chinese spot that got good buzz from our former critic Michele Laudig and others — abruptly announced today on its Facebook page that it’s no more: Due to unforeseen circumstances, we sadly…
On Monday, Dunkin’ Donuts introduced a new line of menu items under two bucks called “Hearty Snacks,” which include an apple pie, cheddar cheese and cinnamon raisin bagel twists, and cheeseburger and pepperoni and cheese stuffed breadsticks. Well, that sounds like a nice…hey, huh? What? Why? Research, yo! DD says…
Yesterday we met Ryan Soranson, bartender at El Chorro Lodge. Today he shares with us the recipe for the El Chorro Sunrise, the lodge’s premier cocktail. Soranson says it’s the most popular drink on the menu, and it’s especially perfect for this time of year: the sweet, subtle caress of…
You submitted nominations for awards given to the Valley’s emerging creatives and the results are in. Introducing our Big Brain 2011 Finalists. Leading up to the Big Brain Award awards announcement (on April 9), Chow Bella and Jackalope Ranch will introduce the finalists along with a sneak peek at their…
Just because you walk into a pizza place, doesn’t mean you always have to get pizza. We stopped by this pizza-chain the other day before catching a movie with a few of our favorite friends. Our friends all had pizza but we were feeling a little rebellious that day and…
Chef Payton Curry, infamously known for his adventurous Christmas reindeer and Easter rabbit dinners, is doing a total one-eighty this year. Miffed that Caffe Boa is continuing his tradition of butchering Bugs, Curry is opting to serve a Vegan Easter Dinner on Sunday, April 24 at Welcome Diner. Yes, you…
A highlight of the 8th Annual Forks & Corks — along with the food and drink, of course — was a cocktail napkin that read, COMFORT FOOD DOESN’T MEAN YOU CAN FALL ASLEEP ON YOUR PLATE.There was no sleeping on plates last night at CityScape in downtown Phoenix, where dozens…
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You submitted nominations for awards given to the Valley’s emerging creatives and the results are in. Introducing our Big Brain 2011 Finalists. Leading up to the Big Brain Award awards announcement (on April 9), Chow Bella and Jackalope Ranch will introduce the finalists along with a sneak peek at their…
Have you ever walked into a restaurant, eaten a completely fantastic meal (or a really lousy one, for that matter) and wondered what kind of person made it? What kind of chef are they? Do they have a sense of humor, would they give you cooking tips, or is that…
Hooray for Easter! Let’s celebrate Jesus’ resurrection with bunnies, baby chicks, colored eggs, and over-sized baskets filled with candy. Totally awesome! But what are you going to put in those big baskets? Plain ol’ boring jelly beans? Not this year. We have searched high and low, conducted hours of research…
Hungry for your early morning serving of food news, with no preservatives or additives?Springtime at FnBPavle Millic and Chef Charleen Badman have done it again. We just got a glimpse at Scottsdale restaurant FnB’s latest menu and it sounds enchanting. Highlights of the spring menu include rock shrimp served with…
