There’s no getting around the fact that food is fuel. That said, there’s no reason it should taste like it. If this week’s Cafe column is any indication, that very same lesson may need to be applied to Nourish; an eatery that specializes in gluten-free, vegan cuisine. Maya Duksmasova on…
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. 36: Nutella…
When the Valley’s own Urban Cookies (OllieCake) took home ten grand last week after winning Cupcake Wars on Food Network, there might as well have been a big neon sign that read, “Cupcake Fad Far From Over” flashing on the screen. Good thing for pastry chef Linda Schneider. She’s debuting…
Imagine a restaurant where all your food allergies and dietary restrictions and concerns about making choices that are good for the Earth were the central considerations behind the preparation of every dish. How would the food taste? It would probably taste a lot like the food at Nourish, a cafe…
When I popped in for lunch the other day at Rice Paper, the new modern Vietnamese eatery in midtown Phoenix, I wasn’t alone. Packed with downtown suits, Vietnamese locals, and a few hipsters, the chic little house-turned restaurant at 2221 North Seventh Street was bustling with activity. My server said…
In the kitchen with: Cary and Ivan Morrow, owners of Cave & Ives Portico Grill Making: Sausages Cary Morrow’s kitchen in his Phoenix home is chic, modern-looking (complete with a stainless steel fridge, dark wooden cabinets and a marble tile counter top) and filled with family photos. His wife, Jan,…
Over the past couple of days we chatted with Rebecca Nab Young, author of the new cookbook, There is Always Room for One More: Volga German Stories and Recipes. Today, sh shares a recipe for her family’s favorite Cucumber Salad, a perfect treat for the summer. “Actually, this would be…
It goes without saying that when you’re getting a masters in interior design, the decor of your new restaurant is all on you. “I painted some of the walls with chalkboard paint so my design friends could go crazy,” says Violet Lee, owner and manager of the new Tempe eatery,…
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. 37: Sweet…
The outside is floury to the touch but radiating heat — a clue to the fluffy, golden inside. Cut one open, held in your palm like a shucking oyster, and slather in the butter in those precious seconds before the warmth fades away. Of course, by then, the goodness will…
For Ugandan women, backyard chicken farming is more then just a cute hobby — it’s a way of life. At least, they would like it to be. And with help from a new breed of highly productive chickens — documented by researchers at Arizona State University — it looks like the chicken…
Creatives thrive on inspiration, the five senses, useful tools and ways to express their vision. Talk about eye candy. Go go crazy over at theydrawandcook.com, where you can find loads of illustrated recipes, submit a recipe, dial a meal randomizer, a clickable world map of recipes, and follow their blog…
Yesterday, we shared the first part of our conversation with Rebecca Nab Young, author of There’s Always Room for One More: Volga German Stories and Recipes. Today, our chat about the unique Volga German food and culture continues. How did your family get to America? My grandparents left in 1901…
Chandlerites will soon be able to get a new sushi-on thanks to an upcoming restaurant in Ocotillo located off Queen Creek Road and Price. The Sushi Room, from the owners of Humble Pie pizzeria and The Living Room Wine Cafe & Lounge (a play off the new name and The…
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. 38: The…
Watch out, Hooters. Move over, Tilted Kilt. Twin Peaks, the Dallas-based “breastaurant,” an actual term used to describe restaurants that sport scantily clad women as waitresses, is busting into Scottsdale — get it!? — BUSTING!!! (sigh.) Billing itself as, “the ultimate man cave,” and featuring comfort food, draft beer, and…
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: Amaranth Greens Amaranth has come into favor with the healthful properties of the seeds (which can be ground into a high…
Last week, I drove by the Krispy Kreme on Indian School Road and it was closed — yep, as bare as an Original without the glaze. Curious, I called some other locations in town and was met with stone cold doughnut silence. Except for the one in Mesa. “I can’t…
There are two reasons veggie burgers get a bad rap. The first is the name. After all, a good burger is typically defined as meaty, juicy and smoky. A good veggie burder doesn’t need to be any of that. Then there is the frozen variety of garden-veggie burgers; the cooked…
This week in Chef Chat, we take a bit of a detour to explore the culinary and cultural traditions of Volga Germans with Rebecca Nab Young, the Phoenix-based author of a new cookbook, There is Always Room for One More: Volga German Stories and Recipes. The Volga Germans were German…
Sure, bacon is considered “meat candy,” we’re all comfortable with that, but Austrian artist and photographer Jasmin Schuller has taken the “meat as sweets” concept one step farther — waaaaay farther. Using ingredients such as meat scraps, blood, raw meat, and a bucket of animal grease, Schuller, for her series…
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. 39: Rib…
