In Chow Bella’s new comic, Wait or Die, we tell the stories of waiters and waitstaff from restaurants around the Valley. Submit your stories here: waitordie@newtimes.com — and be sure to let us know if you wish to remain anonymous…
Welcome to Chow Bella’s Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail laura.hahnefeld@newtimes.com. For non-celebrants or those interested in an unconventional Christmas meal (turkey burners included), several restaurants…
When it comes to Belgium’s culinary gift bag of treats, Liege waffles may be one of its hardest to find. Impossibly indulgent, the buttery-sweet oblong waffles are crisp on the outside, soft and chewy within, and feature a luscious, glistening coat of caramelized sugar that can be topped with things…
Looking for something a little different to eat? Well, Chow Bella is here to help. We spent the past year scouring the Valley to find the best ethnic restaurants. Here’s a list worth saving for when you’re looking for some great ethnic cuisine, no matter where you are in metro…
Of course it’s wonderful to take a holiday vacation, but um, hey- don’t forget your plants. You’ve poured time, money and water into growing something awesome. But not planning ahead means they will die while you’re gone and if you have veggies, you’ve basically lost the veggie season. Here are…
Rotisserie chicken can be such a tease. We get it all dressed up in its butter, salt, and pepper, and then stick it in the grill to rotate around and around and around for what seems like forever. We ditched the waiting game andset out to see where we could…
This is part two of our interview with the Four Seasons Resort Scottsdale at Troon North Executive Chef Mel Mecinas. As the resort’s head chef, he oversees a number of dining outlets, including the hotel’s Southwestern steakhouse Talavera. On Monday, Mecinas talked about his culinary mentor chef Joachim Splichal, and…
The Guilty Pleasure: Sonoran Hot Dogs Where to Get Them: Several places around town, mostly food carts and trucks in predominantly Hispanic parts of town. Price: Varies, but they’re usually around $3 What it Really Costs: Did you bring one of those Tide pens? These suckers are messy! It’s been…
Mel Mecinas Executive Chef Four Seasons Scottsdale at Troon North www.fourseasons.com/scottsdale/dining This week, we’re chatting with chef Meliton “Mel” Mecinas, executive chef at the Four Seasons Resort Scottsdale at Troon. As the resort’s top chef, Mecinas oversees five kitchens and all the hotel’s dining outlets including Talavera, the resort’s upscale…
It’s been almost eight months since we heard a peep (or is it a moo?) from Steak 44, the new upscale restaurant in the former home of Cork ‘N Cleaver, the beloved Arcadia chophouse established in 1978 and damaged by a fire in 2010. But late last week, an update…
Tired of chocolate chip? These cookie recipes use unexpected ingredients like avocado, garlic, and beef jerky.
Puerto Rican cuisine is a blend of influences and cooking traditions originating from Spain, Africa, native Tainos, and the United States. Somewhat similar to Mexican and Cuban cuisine, Puerto Rican dishes boast a mild, distinctive taste, thanks to the use of sofrito, a seasoning sauce that contains a combination of…
Making tamales can be either a long, monotonous solo session filled with corn husks, masa, filling, and beer or it can be an out-of-control party. Those solo tamales might be neater, but there is some serious fun in teaching a bunch of newbies the pleasures of tamal making, even if…
I wrapped up my Fresh Start: 21 (28) Day Cleanse from SimpleGreenSmoothies.com just in time to tumble into a long weekend of eating and making merry at a reunion of old friends at a beach house in Oregon. I imagine my detoxified insides recoiling in horror at the gluten-free beer…
Dhaba Cooking School: Spice Class Saturday, December 7 On Saturday, learn how to blend your own Indian spices at The Dhaba in Tempe. The Spice Class will cover the flavors, aromas and health benefits of more than 50 different herbs and spices commonly used in Indian cooking. Each guest will…
Hao Bao food truck owner Jake Lau is back. And this time, he’s got a clear path to re-launch what he’s calling “Hao Bao 1.1.” In March, the 30-year-old ex-corporate financier was “circumstantially forced to exit” Phoenix to attend to family matters in his home state of Virginia, leaving his…
Chef and restaurateur Henry Ku has been credited with putting Taiwanese food on the map in Seattle. And with the opening of his Tempe restaurant, Henry’s Taiwan, in August, he’s looking to do the same in the Valley. Adding to the Asian island’s melting pot of cooking styles from mainland…
On the top of Chow Bella’s holiday wish list? An apron from Girl From Arizona (@girlfromarizona). This fall, we began noticing that chefs around town — like Crepe Bar’s Jeff Kraus — were donning chic aprons. Then Instagram began buzzing. So we tracked down Angela Muniz, a.k.a. Girl from Arizona,…
For the second year, Chow Bella is hosting “Eating Christmas,” during which some of our favorite writers (and artists) will read pieces about food and the holidays. Join us at 7 p.m. on Tuesday, December 17, at Crescent Ballroom, 308 North Second Avenue. Admission is free, but we’d love it…
We’re picky about a lot of things — for example, our homegrown food and who we follow on Instagram. Here are five Instagram-ers in metro Phoenix we can get behind following. They provide a special look into what’s it like to grow food in Metro Phoenix. From fancy full-scale farms…
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…
Welcome to Chow Bella’s Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail laura.hahnefeld@newtimes.com. Last month, Time magazine published an issue called “Gods of Food,” a male-centric look on…
