An early morning serving of food news, with no preservatives or additives. Scottsdale based Cold Stone Creamery had to yank all Grab and Go Shock-A-Cone ice cream containers from stores after customers said they found glass in one of the containers, according to this press release. Cold Stone Creamery later…
I was skeptical. By now, don’t we all have steakhouse fatigue? After three celebrity chefs opened upscale temples to premium beef over the past two years, the news that yet another high-end steakhouse was in the works invited collective head scratching. The fact that Modern Steak is located at a…
Nothing says, “I love you,” like meat and balls. If I’m interested in a gal, I usually get her over to the house for a time-honored dish of spaghetti and meatballs. The Italians had the right idea: Eat big tasty balls for dinner. In fact, meatballs are a sexy, simple…
No wonder food critics are feeling introspective. Between publishing’s industrywide troubles, the ever-increasing speed (and seemingly decreased value) of online information, the mushrooming presence of food blogs, and the unexpected closure of foodie bible Gourmet Magazine, the future looks like one big question mark — or, for someone like me who’s navigating the busy intersection…
This week’s “Forking” column depicts the romantic potential of meatballs. Want to cook up your own protein spheres of romance? Follow Colin M. Redding’s ball recipe. Meatballs are the perfect opportunity for your date to get dirty with you. I always have everything prepared ahead of time. Each ingredient will…
Yesterday we talked with Chef Jamie Santoro of That Italian Place. Today she gives us the rundown on her lasagna. She says the recipe has been in the family for years and it’s a popular dish with the Ahwatukee regulars. Here’s the scoop:…
In ancient times, Mayans drank cacao concoctions to achieve an altered consciousness believed to bring them close to a god-like state. It was this promise of elevated awareness and an interest in Divine Metaphysics that initially attracted Sam Filicetti, an electrical engineer, to chocolate-making. The Mayans drank the chocolate, but…
Does the food tax leave a bad taste in your mouth? It’s not too late to do something about it. Yesterday, the Phoenix City Council voted 6-3 to approve a two percent tax on groceries, intended to raise an estimated $62 million over two years to preserve the jobs of cops, firefighters, and other city employees…
The Chow Bella staff can not stay out of the kitchen. In anticipation of the Super Bowl, we’ve used our culinary talents to compete in a showdown of dips. After three heavy hitters like Jonathan’s Nothing Left to Lose Beer Cheese and Claire’s Don’t Ask, Don’t Tell Artichoke Dip, and…
Not for little boys under 21 at all, actually; but those of age can wipe the lipstick off the door and put away that kitchen knife because their (or the voices in their heads’ anyway) request has been granted. And it’s delicious…
Chef Aaron May says he was “being cat and mouse about it,” but his new gastropub Mabel’s on Main opened quietly a week ago, in the Old Town Scottsdale space that used to house Mabel Murphy’s (7018 E. Main). Right now, there are a dozen “gourmet bar snacky” menu items…
Who says you have to wait until the sun goes down to have a good time? At 7 a.m., my good friend and Day Drinker play date, Ronda, pulled alongside my car in the Ox Sports Bar parking lot, tucked behind a Circle K on 32nd Street. We were trying…
Sprinkles Cupcakes, the ubiquitous bakeshop, recently launched a vegan version of its red velvet cupcake. How does the leader of the cupcake bakery revolution’s new offering stack up against their traditional version? We did a side-by-side comparison…
Despite the absolutely stunning midcentury-mod aesthetics of the place, we’ve been hearing mixed reviews of the super-cool, still newish St. Francis, including from our favorite food critic. So we were dubious when we headed to Camelback Road and 2nd Street earlier this week, on assignment to try S.F.’s “Business Lunch.” …
Last year we said goodbye to Tapino, Pink Pony and some of our other favorite haunts. But today we’re not thinking about layoffs or gas prices or the restaurant tombstones that’ll inevitably pile up in 2010. Today we’re going all Pretty Mary Sunshine on the economy’s ass, courtesy of Roaring Fork and Mary Coyle…
A daily dose of food news, with no preservatives or additives. Tonight marks the one year anniversary of the Blue Martini at City North. They’re throwing a party to celebrate and they want you to go, here’s your invite. What doesn’t have salmonella these days? Turns out it was the…
How well do you know your favorite cookhouse contraptions? Can you tell a melon baller from a cookie scoop? See if you can guess today’s gadget and check back next week for the answer. Here are a few of our guesses, add yours to the comment box below: – Remote…
This morning we hit up our favorite Tempe coffee spot, Cartel Coffee Lab, with one of our favorite writers — C.M. Redding, of Forking fame. The four-shot latte at Cartel is simply fabulous, though they practically had to peel us off the ceiling by the end of our confab, we were…
It’s a good thing my editor just got back from lunch with a few freshly baked cookies to unload on me, because I need something sweet to nibble on as I look at the menu for Shelley’s Specialty Desserts, a month-old bakery in downtown Glendale (5845 W. Palmaire). Owner/pastry chef Shelley…
Let’s face it — here in Phoenix we are fortunate to have an abundance of good Mexican food. This can make deciding where to go to lunch a somewhat daunting task. This week we decided to check out the lunch specials at Comedor Guadalajara and we are so happy we…
The Chow Bella staff can not stay out of the kitchen. In anticipation of the Super Bowl, we’ve used our culinary talents to compete in a showdown of dips. After two heavy hitters like Jonathan’s Nothing Left to Lose Beer Cheese and Claire’s Don’t Ask, Don’t Tell Artichoke Dip, today…
With the rigors of the morning workday including pointless meetings, office gossip and hours on Facebook, who wants to be greeted at noontime by a sad, stain-ridden paper sack whose food contents reflect the imagination of those in the HR department? It is possible to create tasty, thrifty, tidy, too-fun…
