This year Chow Bella writers tossed everything from the breakfast sandwich to the chimichanga into the ring, for a mouthwatering series of “Battle of the Dishes.” Here are our five favorites from 2013. Pig & Pickle vs. Searsucker: Bone Marrow Beatdown in Scottsdale Bone marrow has begun to pop up…
Although egg nog cocktails used to be somewhat of a seasonal staple in most bars around this time of year, craft cocktailing has seemed to make this tradition almost disappear entirely. The classification of egg nog cocktail just relies on booze plus nog, although the liquors paired with nog most…
Once again this year, Chow Bella writers are gnawing on the holidays — in the form of stories of Christmas and food. Hope you have some Alka-Seltzer handy. Enjoy. I am a Midwestern transplant in a southern elementary school. I am 7. It’s nearing Christmas, and I have a school…
Once again this year, Chow Bella writers are gnawing on the holidays — in the form of stories of Christmas and food. Hope you have some Alka-Seltzer handy. Enjoy…
Welcome to “Schaefer,” in which Eric Schaefer — a local guy with a big (but discerning) appetite and a sense of humor to match — takes on the Phoenix food scene. Like it or not, it’s hard to deny that Chipotle has become an incredible restaurant success story. Quality, if…
We all have them. They’re the irresistible, mass produced, totally-bad-for-us food indulgences we just can’t give up. Take a look back at the year in our most-read Guilty Pleasures…
Once again this year, Chow Bella writers are gnawing on the holidays — in the form of stories of Christmas and food. Hope you have some Alka-Seltzer handy. Enjoy. By Ada Malcioln Martin A product of divorced parents, a crazy Jewish Panamanian dad, and a bi-polar Anglican mom of West…
Ate de membrillo is delicious on its own, or simply paired with cheese, but made even better when you take the time to encase it in a lightly sweet and light empanada. Here’s how:…
Last year, I didn’t eat any of my Christmas cookies because I used the Martha Stewart recipe for sugar cookies that I always use, with loads of butter, sugar and gluten-laden flour. I didn’t want to alter the recipe because, like many of Martha’s creations, it is perfect, and one…
Fondue has been around forever, but where do you go to get it aside from the Melting Pot? Being a native Wisconsinite, that was the first thing I was asking about when coming the southwest. (Yes, we love our cheese and beer!) Plenty of places around the metro-Phoenix area have…
We consider ourselves pretty lucky to get to sit and chat with some of the Valley biggest, brightest and best culinary minds each week. This week we’re taking a break to look back at some of the most memorable Chef and Tell interviews of 2013…
One of the best parts of eating the creamy dessert, crème brulee is taking a spoon and tapping its glassy top. Formed by broiling or blow torching sugar placed atop the custard, cracking the wall of caramelized sweetness is part and parcel of the whole package’s goodness. Terra Java barista…
Amy and Samy Bouzaglo of the infamous Amy’s Baking Company in Scottsdale continue to shrivel the soul of society by being named two of America’s Worst Bosses of 2013 by eBossWatch, an online career resource that enables people to anonymously rate their bosses and evaluate potential employers. With a laundry…
Once again this year, Chow Bella writers are gnawing on the holidays — in the form of stories of Christmas and food. Hope you have some Alka-Seltzer handy. Enjoy. When my mother and father divorced in 1990, lots of things changed, but not Christmas. Christmas was divided up before the…
Looking back at things remembered from dozens of restaurant reviews, nearly as many First Tastes, and a countless number of places popped into just because, I’d be remiss if I didn’t thank the restaurants, readers, tipsters, colleagues, and dining companions who helped make my 2013 year of eating such an…
Looking back at things remembered from dozens of restaurant reviews, nearly as many First Tastes, and a countless number of places popped into just because, I’d be remiss if I didn’t thank the restaurants, readers, tipsters, colleagues, and dining companions who helped make my 2013 year of eating such an…
Once again this year, Chow Bella writers are gnawing on the holidays — in the form of stories of Christmas and food. Hope you have some Alka-Seltzer handy. Enjoy. By Sativa Peterson When I was a teenager I once risked the wrath of my mother by boldly declaring that I…
Once again this year, Chow Bella writers are gnawing on the holidays — in the form of stories of Christmas and food. Hope you have some Alka-Seltzer handy. Enjoy. At around the age of 7, I began to notice that the way we celebrated Christmas was odd. Un-American. For starters,…
Once again this year, Chow Bella writers are gnawing on the holidays — in the form of stories of Christmas and food. Hope you have some Alka-Seltzer handy. Enjoy…
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that…
Once again this year, Chow Bella writers are gnawing on the holidays — in the form of stories of Christmas and food. Hope you have some Alka-Seltzer handy. Enjoy. My friend Shawn struggles to make sense of the ham that sits in a tin-foil tray on the buffet table. “Would…
It could be said that Barrelhouse American Kitchen & Cocktails in Chandler truly supports the arts. Not just on its walls, where local artists hang and sell their works, or during its art-inspired dinners, but through its cuisine as well. And if you can get past Barrelhouse’s inability to put…
