If you’re familiar with motorcycles, or Cave Creek, or both, then you’re probably familiar with The Hideaway Grill, the famous biker pub and grub stop founded by rider and owner Mark Bradshaw in 1997. Now, it seems Bradshaw and partner Jim O’Toole have set their sights on a new project…
Fine artist Kittiwat Unarrom, who also helps run his family’s bakery in Ratchaburi, Thailand, has found an unsettling method of combining his two trades. Since 2006, Unarrom has used dough to create crazy-creepy and realistic renditions of heads, feet, hands, arms, and other body parts he calls, “Human Bread.” Created…
In my latest column, owner Alberto Rivera provides the hospitality, the food, and the explanation behind El New Yorican (pronounced Yor-ee-can), his west side restaurant of casual Puerto Rican cuisine. Prepared in the style of Créole cooking, or what the locals call cocina criolla, this family-run eatery serves up a…
There are three good things about downsizing your eggs. First, large cost less than jumbo. Second, your recipes will come out better. Third, you’ll be getting a little less cholesterol. That means you can justify the butter in the cookie.
And while I maintain a parking lot and decorating the back of an SUV doesn’t sound like much fun for anyone, I did come across something pretty cool in the family fun category — ice cold to be specific — and (bonus) it’s allergy-friendly, too. The Phoenix Coyotes, the pro…
“Thank you for coming to my house.” If you have been fortunate enough to visit El New Yorican, these words, accompanied by a firm handshake, will be the last ones you hear upon leaving the restaurant. They will have come after your serving of camarones en salsa criolla (plump pink…
A bit of bad news popped up on our Facebook feed this past weekend. It was a post from Saffron Kitchen (who brought their savoy pies to Valley farmer’s markets each week) which read… “Here’s the news we have been holding off on sharing for as long as possible. We…
We searched the city high and low for one of our all time favorite breakfast dishes, the monte cristo. Yes, sandwiches really do cover the gambit of breakfast, lunch, snack and dinner; and here is proof. Enter our battle of the dishes. Morning Glory Cafe in South Phoenix versus Tryst…
The A Very Harold & Kumar 3D Christmas Munchies Truck Tour hit Tempe yesterday afternoon at – you guessed it – 4:20 p.m. on the dot. This social media competition to promote the third installment in the Harold & Kumar franchise (hitting theatres Nov. 4) pitted ASU Main against ASU…
Welcome to Chow Bella’s Bites & Dishes, where each week Valley chefs and restaurateurs respond to a question or topic 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 week, the Internet food community nearly popped a gastronomical gasket…
We stopped by Urban Cookies a few weeks ago for a treat and were excited to learn that they offer more things than just stellar cookies and creative cupcakes. Three treats, after the jump…
The survey results are in from TASTE. Chandler’s Culinary Festival and the winner is no surprise: The overall Best of TASTE. award went to Yoli’s Cafe. In our coverage of the festival last week, we picked this relative newcomer as our hands-down favorite – and TASTE. testers agreed. Yoli’s Cafe…
At an event where speakers “share their life’s work, passions, and concepts,” selecting Justin Beckett, owner and chef of Beckett’s Table, one of the first restaurants to bring seasonal American cooking to the Valley, to participate at this year’s TEDxPhoenix event seems like a no-brainer. TEDxPhoenix, an offshoot of the…
Jennifer Woods IQF chopped green bell peppers 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 doing a home IQF project using green…
Robot FOOD is now open in the Valley to change the stigma against vegan baking. They’re not just going vegan for their love of animals. Instead, they’re about all natural, nutritious food that also happens to be indulgently delicious.
Look, I’m no food allergy expert, but as a former child, I feel I have a fairly good handle on the kinds of happenings that make Halloween fun for kids. And unfortunately, the first annual Arizona Food Allergy Alliance (AFAA) Trunk-Or-Treat Event in Phoenix, Tucson, and Pinetop-Lakeside isn’t one them…
Last night, while the rest of us were watching Modern Family and putting the finishing touches on our Transformers costume for Halloween, Christopher Gross, the James Beard Award-winning chef and owner of Christopher’s and Crush Lounge in Central Phoenix, was busy with his own evening activity: making dinner for none…
Joe’s Farm Grill is known for doing food right. But, are they worthy of being on our list of places to order dessert first? We’ll just come right out and say it: their dessert is generic and gets none of the TLC that Joe’s is known for.
Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburban-stale take-out? Here comes Chop PHX, with the Valley’s rarer Asian offerings. This Week: Loat Cha from Sekong By Night The Basics: Cambodian food is the mind-blowingly delicious love child of Thai, Laotian,…
Good-bye Princess, hello Pringles. A survey by UK charity Cats Protection has discovered that cat owners are increasingly naming their pets after food. The online poll of more than 1,000 people showed that traditional cat monikers like Tiddles and Thomas were being ditched in favor of food-focused names including Pringle,…
Oh my gosh, it’s FINALLY here. Phoenix’s first food truck festival is tomorrow! The most talked about event of the season is happening tomorrow evening on Roosevelt Row and we can’t wait. We’re super excited to see what kind of samples our favorite food trucks will be serving up but we’re…
Eliot Wexler, owner of the award-winning restaurant Noca in Central Phoenix, has a theory about why we’re obsessed with doughnuts. “The great thing about doughnuts, in general, is that whatever culture you’re from, across the world, there is a doughnut. A variation, a permutation. Whatever culture you were in growing…
