Got some Girl Scout cookies sitting around? So did we. Hence, the Trefoil Cookie Showdown. There’s something perverse, or at least ironic, in combining Girl Scout cookies and liquor. So I did it. Instead of using lemon pound cake in layers for my usual trifle, I substituted Girl Scout Trefoils,…
Update: Barefoot Contessa Agrees (Finally) to Meet Make-A-Wish Kid Enzo, a 6-year-old boy diagnosed with life-threatening leukemia, wanted to spend an hour or two of the few he might have left with his idol, Ina Garten, the Barefoot Contessa (bed-ridden, he watches her Food Network show with his mom). But…
Hungry for your early morning serving of food news, with no preservatives or additives?Tucson Road Trip? Road trip anyone? Friday, April 1st, make plans to ditch work early and hit the road for Tucson’s premier springtime event, the Crush Wine, Food and Art Festival. Sample your choice of over…
The Food Network folks are in town and busy. We hear they stopped by Mrs. White’s Golden Rule Cafe yesterday for fried chicken with Beau MacMillian, before hitting up Sweet Republic today for Alton Brown’s favorite take on Banofi Pie — a double scoop of vanilla bean ice cream with fresh bananas,…
Face it, sometimes you accidentally stay out a little too late on a Wednesday night and maybe have one or, in some cases, three too many drinks and are paying for it royally the next day. We have found that burritos and a plate of bean and rice do wonders…
Yesterday we met Bryan Yngstrom, the man serving drinks at The House at Secret Garden. Today he shares with us the recipe for the Mango Serrano Mojito, which is apparently not-so-secret — though he did have some problems crafting it. “At first we tried muddling the Serrano right along with…
The premise of Sanctuary on Camelback Mountain’s gourmet dinner series, “Hollywood Bites” is pretty enticing: diners are treated to a meal prepared by our own local celebu-chef Beau MacMillan, alongside Hollywood royalty. With Lady Gaga in town this weekend, we wondered who this month’s featured celebrity would be. The diva…
Got some Girl Scout cookies sitting around? So did we. Hence, the Trefoil Cookie Showdown. Re-purposing Trefoils into some sort of dessert seemed a little too easy. I wanted to try my hand at something savory. Almost instantly, I had it. Coconut Shrimp! I honesty didn’t even consider anything else…
Something interesting popped up among the locally grown carrots and lettuce heads at last week’s ASU Farmers’ Market: tiny clusters of still-green bananas grown right in downtown Tempe. Apparently, the banana trees are just one of many fruit-bearing plants on campus.ASU’s harvest program began back in the early ’90s, when…
Film: The Princess and the Warrior (2000) Popcorn Alternative: Popcorn with Cinnamon Butter and Dried Apple Chips Entrée: Roast Chicken with Melted Onions and Herbed Spaetzle Beverage: German Beer Get das breakdown after the jump…
Hungry for your early morning serving of food news, with no preservatives or additives?Phoenix Urban FarmingSpring has arrived at The Urban Farm’s 1/3 acre lot and they want to share the beauty of the property with all of you. This Saturday join farmer Greg and the Urban Farm Crew for…
At what point does one elevate from merely drinking beer to being a full-on beer snob? Answer: when you feel compelled to tell other people what to drink. And the inevitable result of this peculiar ailment is the beer argument. In the spirit of all great beer-related discussions, we present…
Introducing the Best Of App for iPhone (pictured right). Don’t worry, the good, old-fashioned paper version of Best of Phoenix isn’t going anywhere. Still, the print and paper version isn’t exactly pocket friendly. Consider this a smaller version of your favorite guide to Phoenix (and several other cities for that…
Hana Japanese Eatery has organized and will donate to the event. Editor’s Note: This post has been modified from its original version. Twenty bucks for a night of food from some of the best restaurants in town — and it’s all for a good cause. That’s the…
Some people seek out greatness; other find it thrust upon them. Bryan Yngstrom was thrown head first into bartending. While drinking during a vacation in New Orleans, some barkeeps he’d gotten to know decided to go out for a night on the town, leaving the untested Yngstrom in charge of…
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: Milanesa de Res served up by La…
Got some Girl Scout cookies in the pantry? So did we — hence, the Chow Bella Trefoil Showdown. Our dish for the Trefoil showdown boiled down to simple logistics. Last minute crunch time with only fifteen minutes to create an entry? It seemed like a daunting task. Until we thought back…
Walsh of Calistro Bistro gives the same advice he’s received: Keep it simple. Caprese salad is one of the simplest salads you could ever hope to make. And yet the combination of tomatoes, mozzarella and basil is more delicious than many more complicated concoctions. This salad will work perfectly…
This week’s question for the Chef: Is there a difference between curry powder and garam masala and how are they used? That ubiquitous bottle or tin of yellow powder from the spice shelf at the grocery store only hints at the flavor delivered by the curry powder found in the…
Paul Schwennesen from Double Check Ranch raises grassfed beef in the San Pedro Valley east of Phoenix. He has a master’s degree in government from Harvard and we wonder if he raises smart cows, too. We asked Paul to describe his perfect food day…
For those of you not familiar with Beer Advocate, it’s the bible for beer snobs. A place where we can all go to share our much coveted opinions of rare and no-so-rare craft beer. An online venue to brag about our beer conquests. Beer Advocate also occasionally likes to put out…
Hungry for your early morning serving of food news, with no preservatives or additives?Orchard for St. Vincent de PaulMany moons ago (early 2010), we told you about a special program supported by the folks at Dreyer’s (you know them, they make ice cream and other cold treats) and the Fruit…
