We’ve covered the battle of sweet potato fries and done the McDonald’s vs. Wendy’s taste test, and now we’re back to put two two big gun fry makers up against the ketchup — and each other. This snack/side classic is simple: potatoes, oil and salt. For this battle we made…
Hang on to your cake shakes, Portillo’s fans. In just a couple of months, the Illinois restaurant chain beloved by Chicago transplants throughout the Valley will be bringing its Chicago-style hot dogs, Italian beef, hamburgers, and sandwiches to Arizona — specifically Scottsdale. See also: Best Hot Dog 2012 – Pittsburgh…
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. Miss a question? Go here. Soon, 2013 will be upon us and so will a…
Say what you will about weird weather, the economy, the election, the budget battle, gun control or whatever else has put your brow in a knot and your britches in a bunch this past 12 months, but 2012 has been a fantastic year for cocktail drinkers. Here in Phoenix, we’ve…
If you’ve been reading Chef Salad here at Chow Bella for a while, you’ve probably gleaned a few tasty nuggets about your favorite chefs: what they like to eat and where, the colleagues they admire, the mentors they’ve learned from and their views on trends and celebrity. As the interviewer,…
Christmas is almost here, but luckily we still have a couple more days to get those last minute gifts and to finalize our holiday plans. If you’re looking for some guidance, Chow Bella’s got you covered. See Also: – Chow Bella’s 12 Most Popular Phoenix Food and Restaurant Stories of…
For fans of sweet treats by notable pastry chef Tammie Coe, Christmas has come a few days early. See also: – Tammie Coe Cakes Ends Relationship With La Grande Orange – Tammie Coe Makes Eyeball Cupcakes Today, Coe announced the opening of her latest store, at 5210 North Central Avenue…
After celebrating 10 years with Roaring Fork this January, chef Brian Hulihee has left his culinary home of American Western fare in Scottsdale. See also: – Atlas Bistro in Scottsdale Announces New Executive Chef – Chef Brian Hulihee Celebrates His 10th Anniversary with Roaring Fork Taking over the spot Hulihee…
When the Stovanovic family, which opened the original Stanley’s Homemade Polish Sausage on McDowell in 1989, closed up shop at that location last spring, they promised a new store right across the street in the months to come. That dream never materialized, although the Stovanovics still own a retail-only shop…
While the food truck scene’s been buzzing in Central and Downtown Phoenix for a while now, outlying areas have been severely lacking in mobile food options. Last month Glendale started to turn that tide with the debut of one of the city’s hottest new eateries, Old Dixie’s Southern Kitchen. Well,…
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…
Looking for something to put in your mouth this weekend? We’ve got you covered. Check out what’s on our plate. See Also: End of the World Eats (and Drinks) at Lon’s at the Hermosa and Roka Akor Dec. 21 Lunch under $10 at Astor House No To-Maya at Central Bistro…
Fizzy cocktails are nothing new. The Tom Collins, gin and tonic, French 75, Champagne cocktail and good old rum and Coke have been tickling noses for decades, if not centuries. But these days, bartenders in New York and San Francisco are making house-carbonated cocktails, and to hear them tell it,…
We sent our own Vine Geek, Kate Crowley, over to Virginia Senior’s new wine bar last night, to check out the grand opening party — as well as the food, wine and cocktail scene. Here’s what she drank thought. Restaurant: Tertio, a wine bar inside Urban Beans Location: 3508 N…
See Also: AndyTalk: Why You Should Make Pizza From Scratch AndyTalk: A Hard Cheese Is Good to Find Would you like a couple of crowd-pleasing recipes with less than five ingredients each suitable for New Year’s Eve or Christmas? Think dates, which happen to be the closest thing to candy…
The holidays are the perfect time of year to practice pastry making, decorating, and of course eating. After all the work you put into wowing your family and friends with edible art, what do you do with your newly honed skills? Consider putting your frosting and fondant wielding chops to…
While a jumbo tub of hot buttered popcorn is one of our most frequently indulged guilty pleasures, we think a good movie deserves a little better company than junk food. Try out our movie and meal pairings for yourself or feel free to suggest one of your own favorites in…
In some respects, Arizona’s culinary scene is behind the times. But when it comes to preserving the past, our state has one very special organization that keeps us ahead of the curve. Native Seeds/SEARCH (NS/S), a Tucson-based seed bank and conservation nonprofit, has been advancing educational opportunities in agriculture for…
Ah, the holidays. Christmas is all about love, sharing, sweetness, and light — and keeping the antacids handy. In keeping with the spirit of the season, our food blog, Chow Bella (www.phxfood.com), presents “Eating Christmas,” in which some of our favorite writers nosh on the real lessons we learn this…
All right. So you’ve made a bunch of gifts from scratch, and still have about a dozen cookie parties to attend, but you’re sick of generic holiday tins and you don’t know what to do. Let’s face it, presentation is key. Presentation (and ingredients, of course) is the difference between…
Hey, where can you get a good cannoli (or a cannoli at all?!) in this town? Maybe it’s the lack of a Little Italy enclave or perhaps cupcakes just took hold of the dessert market too quickly, but we absolutely love this classic Sicilian pastry and think it deserves more…
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. Miss a question? Go here. Holiday cooking catastrophes are nothing new, but when you’re in…
