I must not be the only one making brisket for the first time this week. (Trial run for Passover.)A tweet from the United States Department of Agriculture’s safety unit just caught my eye — it links to a handy guide to everything you forgot to ask about how to cook…
Last week, Top of the Rock, the signature restaurant at The Buttes in Tempe, announced the appointment of Akos Szabo to the position of Chef de Cuisine. Alongside Executive Chef Gregory Wiener, Szabo will be tweaking the current menu in coming weeks to incorporate more seasonal and locally-grown ingredients. The…
Cruising by the intersection of 19th Avenue and Northern? Slow down and look around — this is Phoenix’s equivalent to Disney’s “It’s a Small World”. On the southwest side of the intersection, the Ritz Vietnamese nightclub and restaurant (fragrant Pho and curry) and The Russian Market (imported cheese, meat, and beer…
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: Carrots Easter is this month and with the bunny coming and all, we thought we’d feature the beloved carrot. Bugs…
Hey, how long you get for lunch? That will become the most important question of the day in these parts beginning tomorrow, as Pizzeria Bianco begins daytime service…
Chef Eric Gitenstein is anxious, and with good reason. It’s his first time in a truck. A food truck. The executive chef of Bliss — formerly of the now-defunct Lola Tapas — has been serving up fare on the QT for just over a year in the form of his MF…
Allow us to posit a theory. You’re a fan of sandwiches. No, we’re not clairvoyant. What we are is intimately aware of the delicious potential inherit in placing various fillings between two pieces of bread. So too is Susan Russo, a writer for NPR’s Kitchen Window, food blogger, and author…
Leafy lettuces and fresh herbs are more than just salad fixin’s. Roll them up, toss in some protein, and you’ve got a wrap. At the Asian market, the sight of fresh Thai basil, mint and cilantro puts us in the mood for fresh spring rolls on Meatless Monday. Spring rolls…
We spotted this music video for AutoErotique’s “Turn Up The Volume” over at Eater.com last week. Imagine exploding cakes set to the driving beat of techno house music. It’s Cooking Channel + Bjork’s Homogenic – vocals + 1 liter soda + mentos + cake + a little dark edginess…
The results are in and the 2011 Big Brain Awards were given to winners on Saturday, April 9 at New Times. In the culinary category, Brian and Margita Webb of Hey Joe! the Filipino food truck took home $1000 and the Big Brain title. Read more about the Webbs here,…
You submitted nominations for awards given to the Valley’s emerging creatives and the results are in. Introducing our Big Brain 2011 Finalists. Leading up to the Big Brain Award awards announcement (on April 9), Chow Bella and Jackalope Ranch will introduce the finalists along with a sneak peek at their…
Well, that was quick. Condolences are flying on Twitter and Facebook, after Sunshine Moon Peking Pub — the newish Chinese spot that got good buzz from our former critic Michele Laudig and others — abruptly announced today on its Facebook page that it’s no more: Due to unforeseen circumstances, we sadly…
On Monday, Dunkin’ Donuts introduced a new line of menu items under two bucks called “Hearty Snacks,” which include an apple pie, cheddar cheese and cinnamon raisin bagel twists, and cheeseburger and pepperoni and cheese stuffed breadsticks. Well, that sounds like a nice…hey, huh? What? Why? Research, yo! DD says…
You submitted nominations for awards given to the Valley’s emerging creatives and the results are in. Introducing our Big Brain 2011 Finalists. Leading up to the Big Brain Award awards announcement (on April 9), Chow Bella and Jackalope Ranch will introduce the finalists along with a sneak peek at their…
You submitted nominations for awards given to the Valley’s emerging creatives and the results are in. Introducing our Big Brain 2011 Finalists. Leading up to the Big Brain Award awards announcement (on April 9), Chow Bella and Jackalope Ranch will introduce the finalists along with a sneak peek at their…
Yesterday we wrapped up our conversation with Chef Christopher Gross of Christopher’s and Crush Lounge about his time spent in Japan during the Tohoku earthquake. Today he will show us how to make a scallop dish inspired by the Orient. Just as you might expect of Japan, the flavors here…
PhoenixBites.com The new loaded dogs at Chase Field A round-up of tasty morsels from Valley food blogs. Nikki Buchanan blogged on The Wild Lavender that she has left her spot at Up Agency for a job as Aaron May’s new in-house publicist…
Eating at Pane Bianco, superstar chef Chris Bianco’s sister restaurant to Pizzeria Bianco, is a lot like the scene in L.A. Confidential where Veronica Lake look-alike prostitute Lynn Bracken (Kim Basinger) shows Bud White (Russell Crowe) to her real bedroom and not the grand boudoir where her main business is…
If you don’t read the Phoenix Business Journal, friends, you should. Seems just about every day that little paper shares an extra-tasty morsel or two — and today they’ve got some bad news on the bacon front, in the form of a report from the Arizona Farm Bureau. Read…
The Arrogant Butcher publicity machine is at it again. When the Sam Fox eatery first opened at downtown’s CityScape in mid-February of this year, the place was flooded with VIP parties that made it look like the most popular joint in town — before it even opened to the public…
Ah, the Scotch Egg. While the origin of this British picnic or pub staple has been contested, it was often served as a portable snack to Coach travelers in the 1700’s. Whether cold in a picnic basket or warm in a pub, a Scotch Egg is a hardboiled egg with…
