Another week has come and gone leaving us to ponder the upcoming events that will shape our lives and, more importantly, our dinners out. But before we move on, let’s have one last look at the blog posts from this week. Five New Food Trucks Join Phoenix Street Food Coalition,…
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: Bento (Japanese lunch box) from Fujiya Market(1335 W. University Dr., Tempe) The Basics: Bento is a blanket term that…
Hey, do you subscribe to our weekly dining newsletter, Meal Ticket? If not, what are you waiting for? Sign up here. Here’s a sample from this week’s edition — all about Arizona Restaurant Week, which starts tomorrow. It’s here! Restaurant Week 2011 starts tomorrow and this year it’s bigger then…
For those who may be mourning the recent passing of My Big Fat Greek Restaurant in Old Town Scottsdale, fear not. The same folks behind the eatery, one of several in the Arizona-based chain, have re-opened the location as Limelight Dipping Bar & Grill. Opened for a little over two…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 10: Breakfast…
Chris Bianco is one of our favorite tastemakers in town — and we’re not just talking about his pizzas and sandwiches. His aesthetic is spot-on — or, at the very least, he’s got good taste in the folks he surrounds himself with. Either way, just peek inside Pizzeria Bianco, Bar Bianco…
Despite the best efforts of my fellow Chow Bella staffers, I can’t pronounce the name of restaurant reviewed in this week’s “Cafe” column. While I can’t understand how to say “Huauchinango” I can understand the concept of delicious poblano cuisine. It sounds delicious. Food Critic Laura Hahnefeld on Huauchinango: Along…
Menus are calling cards for restaurants. There’s no denying that their designs — from colors, to typefaces, to imagery — can tell us a lot about who they are, perhaps even evoking a little emotion. Under Consideration, a graphic design firm, wanted to pay homage to those menus they felt…
[jump] Someplace in my house is a pedometer that I haven’t seen in years. I wore it twice – both times on days when I taught back-to-back cooking classes. Two classes in a day is a crazy-busy day. I wanted to see how far I walked on a two-class day.It…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 11: Skirt…
Legend has it that the best-known mole — mole poblano — was named after the city of Puebla, in southern Mexico. Its creators were 16th-century nuns from the Santa Rosa convent who, supposedly through divine inspiration, made it in honor of a surprise visit from the archbishop. No wonder mine…
S’mores — the all-American, classic dessert that was once reserved for campfires and sing-a-longs has managed to make its way onto just about every food blog and restaurant menu across the country in the form of ice cream, cupcakes, tarts, pancakes — you name it, it’s probably been turned into…
We shared our chat with Farah Khalid of the Tempe Indo-Pak restaurant Curry Corner over the last two days. Now, she’s sharing her recipe for Chicken Curry. “So everybody has a different recipe but I make my chicken curry this way,” she says. “I put the cinnamon sticks and cardamom in…
We’re peeking behind the scenes and getting our hands dirty in the kitchens of some of our favorite chefs, foodies and Phoenix tastemakers. In the kitchen with: Joshua Hebert of Posh Making: Sweetbreads with artichoke, white asparagus, fresno chiles in a mustard caper sauce. AKA: Josh’s Riff on Sweetbreads…
We saw on Carl Seacat’s Twitter feed (@SeacatGardens) that he was foraging for highly-prized, bright orange lobster mushrooms in Northern Arizona. We were so curious about his experience that we had to find out more. Seacat doesn’t give away all his secrets, but here’s more about his first fungi hunting expedition…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 12: Black…
To promote Emeril Lagasse’s new cookbook, Sizzling Skillets and other One Other One-Pot Wonders, the folks at William Morrow Cookbooks have decided to have a blogger “party” with the online food community – and in this town, they’ve chosen Peoria resident and creator of the Food Hunter’s Guide To Cuisine…
Berries and booze? Yes, please. Sweet Tooth blogger Erica, a twenty-something dental student with a baking obsession, came up with the idea for chocolate covered strawberry shot glasses with her friend Marissa. “They’re as simple as they look,” Erica writes. “– hulled out strawberries dipped in melted chocolate and filled…
Yesterday we shared the first half of our conversation with the owner and chef of Curry Corner, Farah Khalid. Today we’ll learn why she loves being in Tempe so much. After her last restaurant, Copper Kettle, closed last year, Farah wasted no time in finding a new location to start over…
After unexpectedly shutting down her Chandler restaurant in 2008, Tina Tamrat Hildebrand, owner and chef of Tina’s Ethiopian Cafe, re-opened her eatery this August at a new location: in a strip mall on the southeast corner of Warner and Cooper roads in Gilbert. Tina’s is located in the former home…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 13: Patio…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll bring you fresh inspiration for how to prepare our local produce.This week’s harvest: Bell Peppers Botanically speaking, bell peppers are lovely low-sugar fruits. However, in the culinary world, we consider them vegetables and the only plant in…
