I like to make Eggs Benedict, but my eggs are either under or over done, any tips for making poached eggs? The simplest cooking techniques, like egg poaching, are often the ones that appear to be the most challenging. Here are the steps and a few tips to add to…
For fans or tacos, tequila and all things Mexico, the knowledge that Cinco de Mayo comes but once a year is depressing. Luckily all the joy of the annual fiesta can be found year-round at Loco Patron (4228 N. Scottsdale Road, 480-874-0033), the popular cantina tucked in the heart of Old…
Luis Millan says his next move is to start roasting whole pigs on a spit at Canteen Modern Tequila Bar, but for now, he’ll settle for slow-braising pork shanks Pibil-stye for his Pork Shank Tacos with Mango Salsa.
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After flirting with the idea for a few years, Sens chef-owner Johnny Chu is finally opening an authentic Asian hot pot/shabu-shabu restaurant, called Tien Wong. Never had this cuisine before? Imagine platters of raw ingredients that you dunk into a bubbling pot of broth until they’re cooked to your liking (in Japanese, “shabu-shabu”…
Chef Aaron May is finally expanding his empire to Downtown Phoenix, adding Mexican food to his roster of half a dozen other restaurant concepts that run the gamut from upscale tapas to casual American breakfast fare.Vitamin T is the name of his new spot set to open November 12 at…
Hungry for your early morning serving of food news, with no preservatives or additives?9th Annual Weekend of WineA can’t miss event for the wine enthusiast, the 9th Annual First Press Weekend of Wines starts tomorrow, October 29th. The grand tasting will take place at the Musical Instrument Museum from 7…
Editor’s note: Each week on Chow Bella, our food blog, we bring you an interview with a local chef. Visit www.phxfood.com for more tasty tales. Michele Laudig’s Cafe column will return next week. Christopher Gross of Christopher’s Restaurant and Crush Lounge understandably asks a journalist to call him Chef Christopher…
Autumn in Phoenix is anything but color tours, cider mills, and a chill in the air. Tell that to Dunkin’ Donuts. With a limited-time offering of returning menu items, Fry Girl couldn’t help harvesting the international doughnut and coffee retailer’s autumn-themed fare. Here’s the, um, fallout: Maple Cheddar Breakfast Sandwich:…
Got a DIY hankering to do some canning? It sounds so exotic and yet practical at the same time. It can be really costly to invest in all the equipment needed to do home canning. There is an easier way, though — freezer canning. By storing home canned jelly in…
I hope they’re having fun down at Phoenix Public Market’s Urban Grocery & Wine Bar, because time sure flies.It’s already been a year since the brick-and-mortar market and restaurant — sibling to the outdoor farmers market — first opened its doors to serve the Downtown community. And to celebrate, tonight’s…
The Ick Factor: Tripe is a fun little offal grab bag. You’ve probably heard that a cow’s stomach is composed of four different chambers, and each one yields a different type of tripe. So as Old Bessy chews up her cud, it travels through the rumen, into the reticulum and…
Poor Pie. It’s the red-headed stepchild of desserts, eclipsed by hip, sophisticated siblings Creme Brulee and Chocolate Lava Cake. Seriously, why does Cheesecake get all the glory while poor Pie is relegated to diners and once-a-year holiday meals?? Pie is comforting. Pie is natural. Pie is sexxxy. In preparation for Chow Bella’s upcoming Pie Social…
Chef Luis Millan of Canteen Modern Tequila Bar fuses together his Mexican heritage, French cooking techniques, Spanish food adoration and Arizona kitchen experience to create really interesting dishes with international flair.
What We Ate: Lean Cuisine Ginger Garlic Stir Fry with Chicken Chicken, whole wheat pasta, veggies, sauce The Facts: 280 calories, 4g fat, 550g sodium Why This One: We were feeling a little overloaded on the Italian and needed to mix it up a little with some Asian cuisine. This one looked…
What’s up at Whataburger? Recently, it’s been their newest limited-time menu item, a Chocolate Brownie Pie featuring warm chocolate brownie filling in a crust pod for 99 cents. “Our customers have grown up on our fried pies, and our newest pie offers a rich, delicious chocolate option,” said Rich Scheffler,…
After recently celebrating its 80th anniversary, the Wigwam Golf Resort & Spa is undergoing a $7 million rejuvenation that includes a new signature restaurant to replace Red’s Steakhouse. Brian Cooper (former exec sous chef at Lon’s and sous chef at T. Cook’s) returns to the Valley from his current gig at…
Hungry for your early morning serving of food news, with no preservatives or additives?Dia de los Muertos The Desert Botanical Gardens welcomes you to come and celebrate the time honored tradition of celebrating the lives of lost loved ones tomorrow, October 28 at Cuisine and Culture of Dia de los…
The Spot: DiVerti Bar & Grill, 4 E. University Dr., Tempe, 480-284-5972 http://www.facebook.com/pages/Tempe-AZ/Diverti-Bar-and-Grill/147317605296799 The Hours: Every day of the week from 3 to 7 pm and reverse happy hour from 10 pm to midnight (but the reverse happy hour deals are just Monday through Friday–sorry late night weekend boozers). The…
I’m psyched about a new restaurant called Chaka Chaka, and not just because it’s five minutes away from my office. The place also happens to make a delicious jerk chicken sandwich that chef-owner Charlie Blonkenfeld says is the signature dish at his week-old eatery, located just south of Chase Field, next…
Here’s a fun 10 minutes for Fry Girl: Camped out in my car at the drive-thru window at Carl’s Jr. waiting for my order of hand-breaded chicken tenders with cars piling up behind me (one honking its horn) and the Carl’s Jr. staff sneaking peeks every minute or so until…
