Food & Drink

Pulsating salsa tunes blare from a boom box as you walk into K-Rico Cafe & Bakery. The small eatery is plopped at the end of a funky strip mall at Glendale and 12th Street, two doors down from The Empire of Toys Collectibles and Comics. Filled with sweet and garlicky…

You’re enjoying a quiet, romantic evening at your favorite restaurant. It’s just the two of you, gazing lovingly into each other’s eyes. But is it? Increasingly, it may be fine to nibble on your appetizer, but not on your date’s ear — not unless you want to provide entertainment for…

The toasty sweet aroma of baking bread greets customers at the door of the WILLO Baking Company. Even after the baking is done, the kitchen air clings to that scent the way perfume from a forgiving violet clings to the heel that crushed it. The neat rows of stacked loaves,…

We’re stretched out under the stars. Scattered around us are the remains of our late-night feast, darkened by the swell of our full tummies. He raises his drink to mine, glasses clink, the music soars, and it occurs to me that this little life o’ mine is pretty darn good…

It sounded like such a wonderful evening. Rubbing elbows with 100 dedicated Valley culinarians at an “Out of House” event benefiting the James Beard Foundation. Mingling with some of the Valley’s most accomplished chefs. Being feted with cutting-edge food and wines while learning about what’s hot in dinner parties today…

The first edition of The Oxford Companion to Wine devotes four pathetic little lines out of its 1,088 pages to the wines of Arizona. This definitive reference for the neophyte tippler or the oenophile in the know covers the wines of the world from scientific, historic and artistic perspectives. “Arizona,…

If you’ve ever been to a good farmers market, you know there’s not one in Phoenix. Consider the Hollywood Farmers Market in Los Angeles. Four blocks long and two blocks wide, it is an eater’s dream come true. Fresh cheese, all sorts of bakers and baked goods, freshly cut flowers,…

It was probably over 100 degrees in the shade. In fact, there wasn’t much shade. The cook was making sourdough biscuits and boiled salt pork. If he had time, he might make some pinto beans. For dessert, he was planning to make a pie with dried apples. He did all…

When I was growing up, my grandmother taught me never to “divorce the salt and pepper.” Even though I thought she was a little eccentric, I was careful to pass both the salt and pepper whenever anyone asked for just one or the other. Although the reason behind her rule…

The lights are dim, and shadows hide the speaker’s face. The voice is thin and strained. The tape is rolling and the confession begins. This isn’t a Frosted Flakes commercial, and it isn’t Oprah. This is someone who eats for sex, a seeker of aphrodisiacs. Some people will eat anything…

One of the best things about traveling is bringing back souvenirs. Not surprisingly, my favorite way to recapture vagabond moments is with food. Spices, canned goods, jams and preserves are easy to pack, travel well and generally don’t annoy customs officials. I just got back from a trip to India…

A long time ago, in the jungles of Mexico, a Mayan or Olmec Indian discovered a ridged, football-shaped fruit. It was filled with white, mildly sweet flesh and a few dozen hard, bitter, inchlong seeds. Ignoring the flesh, this early human let the seeds ferment, and then dry out. The…