What better use for an extra case of Girl Scout cookies than a Chow Bella Showdown? In years past we’ve challenged our contributors to make something delicious out of Thin Mints and Trefoils. This time: Savannah Smiles. Stay tuned for more recipes and a decision from our “judge,” web editor Eric Tstetsi.This was…
Meet Chef Christopher Wolf, hybrid of outdoor adventurer and health-conscious culinarian. Wolf teaches at Arizona Culinary Institute and has worked in top-tier kitchens in Virginia and Las Vegas. When he’s not in either the kitchen or the classroom, you’ll probably find him outside. As an avid marathoner, tri-athlete, and cyclist,…
With all of your granny’s cooking techniques taking over the hipster community (like canning and preserving), it’s only understandable that pressure cooking would be next. One of our grandmothers used to call them Presto Cookers — one of the most popular brands of pressure cookers at the time. This method…
Lately, in this In Season series, we’re taking a look at what I take home from Crooked Sky Farms each week and see what I’ve done with my CSA share, or part share. This week I’m using sweet potatoes, carrots, and onions…
We’re still wrapping up our coverage of Devoured — stay tuned — but a comment on yesterday’s post caught our eye and we figured we’d put it before the Peanut Gallery (that’s you, dear readers) now. What do you think of what “Jim” had to say? (Tell us, and you…
When challenged to use Savannah Smiles, I created a tiramisu-style dessert, aptly named Savannah Smiles When Plied with Rum. After all, liquor makes everything tastier.
Yesterday we introduced you to the Pickle Back, a simple pair of shots that’ll provide all the green you could need (or want) for St. Patrick’s Day. Today we give you the recipe, though it’s so simple you shouldn’t much need it. The ingredients:1 ½ oz. Jameson Irish Whiskey1 ½…
In preparation for this year’s Big Brain awards, we’re checking up with a few of last year’s winners. Our Big Brains today: Brian and Margita Webb Hey Joe! has certainly been keeping busy since winning Phoenix New Times’ Big Brain Award last year. With their “no roach, roach coach” turning…
On the heels of Chicago-based Italian chain Mia Francesca opening last month, Scottsdale’s Market Street in DC Ranch is announcing another new restaurant tenant set to open this summer: Market Street Kitchen. A dining experience of “rustic, urban American fare,” Market Street Kitchen will feature small-bite appetizers, natural-wood grilled meats,…
It was mixologist mayhem this Wednesday night at The Vig Uptown, where, among a packed house of more than 150 spectators, 11 bartenders went head to head for prizes and bragging rights at the 3rd Annual Devoured Cocktail Competition. Matty Helland of Windsor, restaurateurs Craig DeMarco and Lauren Bailey’s cool…
That’s right folks — along with the standard issue Facebook like & share buttons, the tweet button, the Stumble Upon button, and the Google + button, we now have a Pinterest button! Did you love our post about those pretty purple cupcakes? Then Pin it. Don’t want to forget about…
This St. Patrick’s Day, you’ll likely see a lot of green beer flowing. Thing is, unless the brewer’s done something horribly wrong, beer isn’t meant to be green. Also, the fizzy yellow stuff they’re adding food coloring to is for wusses. March 17 is a day for celebrating the Irish…
I’m a sucker for Chai tea. My problem is that I don’t like to pay for it. If I’m going to spend $5 on a drink at a coffee shop, I have to choose something with espresso, because I can make chai tea at home. Unfortunately, I can’t say the…
It seems as if we’ve been waiting for Chick Rotisserie & Wine Bar in Arcadia to open for, well, almost forever. From Allen and Traci Thompson, owners of next-door neighbor The Grind, and headed up by its chef, Bevin O’Neil, Chick’s been “coming soon” for so long that Sam Fox…
When a tomato is cooked, its inherent sugar caramelizes. That’s why there’s a distinct difference between the flavor of raw and cooked tomatoes. I think we’re genetically predisposed to like caramelized food.A cooked tomato tastes sweeter and less acidic than its raw sister. Cooked tomatoes have rounder tones (to borrow…
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions while sharing a few photos and some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that have…
Fuego Tacos is one of the last restaurants standing at the Camelback Esplanade — at least for now. Flavorwise, this casual spinoff to Fuego Bistro, the tiny Latin-inspired eatery in north Central Phoenix, is a far cry from its sister restaurant. But that doesn’t mean one can’t find a few…
Last Friday night, Smeeks hosted Chow Bella’s 3rd Annual Caramelpalooza, and phew, that was a TON of caramel. As author of the blog’s Dessert First series, I was asked to be one of five judges. Thanks to all of the ice cream/candy/cookie/popcorn/paleta makers for bringing their creativity to the table…
Fuego Tacos is one of the last restaurants standing at the Camelback Esplanade — at least for now. The mixed-use development on the southeast corner of Camelback Road and 24th Street, across from Biltmore Fashion Park (home of Christopher’s Restaurant and Crush Lounge, Seasons 52, and True Food), hasn’t had…
This week we’ve been chatting with Chef Buzz and Bee from Buzznbeez Good Food Truck. Chef Christian Buze, grandson of Mrs. White of Mrs. White’s Golden Rule, takes soul food to the street and adds a global twist with dishes like Jamaican Jerk Chicken and the dish we’ve got today…
It got all the way from its home in Mexico to the tables of Southwestern families and restaurants for a reason. Posole is easy to make, share, and customize, and like Mexico’s cultural equivalent to chicken noodle soup, it can hardly do wrong. But unlike chicken noodle, posole is best…
Hold on to your curdles of milk, cheese fans, the latest report from the field is that pepper jack, the spicy subordinate of Monterey Jack, is the hottest new menu trend in consumer grub consumption. A recent USA Today article says that Datassential, a restaurant market-research firm, reports that the…
