Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope…
Yesterday we met Dave Thorfinnson of Tap’s Cuisine and Bar, the man with a nickname fit for a Viking and a golf-induced sunburn on his cheeks (typical to the Litchfield Park region). Today he shares his recipe for Thor’s Hammer, a potent mix of rum, peach schnapps, and a last…
This week, Jack in the Box released a new sandwich to join a stable of grilled grinders that includes the Deli Trio, Turkey, Bacon & Cheddar, and breakfast sandwiches. The Pastrami Grilled Sandwich features hot pastrami, Swiss cheese, pickles, and deli mustard between two slices of grilled artisan bread. Different,…
We rarely meet a candy that we won’t try, let alone one we don’t like. These 6 candies sound so disgusting we are not even willing to give them the benefit of the doubt. So here we go judging books by their covers and knocking it before we try it…
Hungry for your early morning serving of food news, with no preservatives or additives?Seafood WeekendHooray for three day weekends! Hopefully you don’t have to work and can enjoy an extra day off, but if you do have to work, there are two special dinners this weekend that should put you…
What’s the cuisine guaranteed to get our salivary glands working over time? Indian food. Just check out what this week’s Cafe column has to say about Guru Palace and you’ll see what we mean. Food Critic Michele Laudig on Guru Palace: Chewy, blistered rounds of naan bread were tasty naked…
Across the street from the Wigwam Golf Resort and down from the perfectly-manicured lawns of Litchfield Park, Taps Signature Cuisine and Bar (76 N. Old Litchfield Rd., 623-935-2037) is at the ready with a drink. Specifically, Dave Thorfinnson — or Thor, as he is lovingly called by many of his customers –…
Chef Jerry Alday of Nello’s Pizza & Italian Restaurant shares the recipes for his light yet savory Garlic Shrimp with Gremolata Butter – straight off Nello’s menu.
Have you ever come across old beer bottles and cans at antique stores? I’ve always loved looking at the labels of long-lost, once-ubiquitous regional brands, and often tried to imagine what they tasted like. What was beer culture like before the mega-brands took over? I get a little nostalgic for…
Hungry yet?We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular orderLeave your suggestions for upcoming favorites in the comments section.Visit our sister blog, Jackalope Ranch, for a companion series on 100 Creatives who make…
He denies having anything to do with the gigantic photos of two of his political clients — Joe Arpaio and Vernon Parker — hanging on the wall at The Grind, but local public relations trickster Jason Rose is happily taking full credit for Stingray Sushi campaign signs popping up around…
September is here, which means the worst of summer is (almost) over! Time for a quick look back at our new restaurant options and the ones we unfortunately lost during the brutal month of August. Lucky for us, the number of restaurants opening was greater then the number lost. Hello!…
From a “glorified latte slinger” at a Starbucks drive-thru to barista to manager to the director of education and training at Cartel Coffee Lab, Jen Macias knows her way around a cup of joe. Today she shows us step-by-step how to make your latte not only look pretty sweet but also taste really damn good too.
Hungry for your early morning serving of food news, with no preservatives or additives?Cook Like GrandmaThat is, if your grandma is Mexican. If not, learn to cook like your friend’s grandma. Either way, this Friday you can learn to cook authentic Mexican Comfort Food, just like somebody’s grandma used to…
Summertime temps are lingering, and let’s face it: Around here, there’s no end in sight. The fast-food world feels our desire to chill, and has offered up some new and limited-time frozen fare to cash in on our need to beat-the-heat eatings. Are these new cold concoctions worth getting fired…
Before I talk about food, let me offer a few words of praise for the humble strip mall. What? You scoff? Sure, strip malls can be the bane of urban sprawl, but they’re what this area has in abundance. As an architecture and design fan, yeah, I’d rather be describing…
Say what you will, J. Crew catalog, I ain’t in the mood for stretchy tights and a merino wool cardigan just yet. Summer’s still hangin’ around and Fry Girl needs to chill. Good thing the fast-food world has provided some new and limited-time frozen sweet treats for the tastin’. Arby’s…
Despite what the supermarket aisles may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles that don’t make the cut at your local grocer. Just Offal is here to explore these…
This week, a reader asked for cooking methods to prepare and take brisket for a tailgate picnic. Smart cook! Brisket is an easy do-ahead main dish that just gets better and better when reheated. Read on for some tips and recipe ideas. Low and Slow: Brisket is a tough cut of…
The vegans have spoken.Popular demand has prompted North Phoenix breakfast joint Scramble to create a new menu especially for folks who don’t eat meat or dairy — or who just don’t feel like it. (I count myself in the latter category sometimes, as I’m always on the lookout for a kickass…
Jerry Alday, the chef at Nello’s pizza, has a thing for farmers’ markets and fresh, local produce. “It’s really nice to see that surge of farm to table, local first, really getting back to the core of food,” Alday says. “I think food has taken a different direction. And I think a lot of these convenient fast food restaurants are slow to be a dying breed.”
Today, Alday spills his secret to the perfect pizza crust, his most embarrassing kitchen moment, and his habit of talking to vegetables.
