Have you ever tried saying no to a pear salad? It’s near impossible at this joint. The plate comes with a good dose of arugula tossed with balsamic vinaigrette, topped with sliced pears, pecorino cheese, honey and toasted almonds. Try saying no. We dare you. While this downtown hot spot…
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope…
Ever tried to make sushi at home and given up after one failed attempt? Chances are, the mistake was not in your rolling technique, but in your mastery of the rice. Well, at Sushi Roku in Scottsdale, they take their rice very seriously, and they’ve decided to share the secrets…
What sparkles? A moonlit ocean, crappy glitter crafts, and Beyonce Knowles’ 18 carat diamond engagement ring. What doesn’t? Limeade Sparklers, the newest drink offering from Taco Bell. Instead, they sugar, heavily. So why not call them “Sugarlers”? C’mon Taco Bell, truth in advertising. Available in two flavors, Classic Limeade and…
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: Mötley Brüe RyePA Sam Haldiman, What Are You Eating?…
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope…
We don’t know about you, but the rising temperatures are starting to bother us here at New Times. Alas, a cool dip in the ocean is simply out of the question; as Michele Laudig mentions in this week’s “Cafe” column. Luckily we can, at the very least, sample island cuisine…
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope…
Iron Chef Cat Cora dished with Chow Bella this week (read part 1 and part 2), and now she’s given us one of her scrumptious recipes to try at home. Read on for the how-to, and don’t forget to enter our contest to win front-row seats to her booksigning next…
Okay, so there’s no ocean. But it puts me in a good state of mind to look at the blue sky and the palm trees, feel the sun warming my skin, and pretend that the distant white noise of the highway is actually the sound of waves cascading over sand…
For most, the Valley’s light-rail system stands for progress, but for Harold Sublett Sr., owner of Who’s Ya Daddy’s BBQ and a downtown Phoenix resident for all 62 years of his life, it’s been anything but. “When that light rail came in, I lost 60 percent of my business,” Sublett…
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope…
We won’t pretend that fried ice cream is an authentic Mexican dessert. An exchange student friend assures us it’s not. But in America, and especially in Phoenix, fried ice cream has become a staple of Mexican restaurants — taking up precious dessert menu space alongside the more traditional flan and sopapillas. Not that we’re complaining. When done right…
Yesterday, we gave you an appetizer for next week’s main dish: a Chow Bella- and Changing Hands-hosted booksigning with Iron Chef and cookbook dynamo Cat Cora, who’s currently touring the country to promote Cat Cora’s Classics With a Twist. She’ll be at the bookstore at 7 p.m. on June 23,…
After spending so many hours glued to the TV watching chef Cat Cora make unexpected ingredients into glorious dishes that get the Iron Chef America judges waxing rhapsodic, we figured we’d never attempt to cook like the master. But as it turns out, Cora’s just as much of a whiz…
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope…
Sam Haldiman The improviser and instructor with The Torch Theatre in Phoenix performs regularly with Searching For X What’d you eat for dinner last night? Last night my girlfriend Jacque and I made patty melts for dinner. It was the first time we ever tried it, and neither one of…
When businesses compete for the same share of the market, it’s pretty rare to find them working together. It’s a fair bet that you’ll never see McDonald’s and Burger King collaborate to make a special edition super-burger. Yet in the brewing industry, that’s often exactly what happens. “This is one…
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order. Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope…
Last week we reported on Valrhona’s exclusive demonstration for Valley pastry chefs and culinary professionals. Now you can try their chocolate truffle recipe at home. (recipe after the jump)…
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 Caffiend: Crudo’s Red Eye Arizona’s Raw Foodies Celebrate the…
Catherine Crowley’s DNA includes a green thumb. Her grandparents were farmers in the Garden State before she was born; her parents always had a vegetable garden. Both Mom and Dad were scratch cooks and she fondly reminisces about the “soul” of her grandmother’s kitchen. Catherine moved to Arizona thirty years…
