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. 3: Smoked…
Since we’ve gotten close to making a complete seasonal circle, and getting close to roots and shoots season, we thought we’d start morphing In Season posts into something new. The idea: check out what I take home from Crooked Sky Farms each week and see what I’ve done with my…
West passed away last week at the age of 97. Doritos’ history and the burial plans after the jump…..
It looks like the folks behind Cartel Coffee Lab are brewing up a little something different — beer. Ever since the popular Tempe location took over the adjacent space, the rumors having been flying about what exactly they are going to do with the extra square footage. We have heard…
Taking your honey to the theater and dinner is so chic and cosmopolitan — and just got easier to do. ASU Gammage and Mill Avenue District got together to give your pocketbook a break with a “Dinner and A Show” package. This is the third year that Arizona theater patrons…
This week in Chef Chat we’ll sit down with Chef Paul Lindsay of La Grande Orange and the Arcadia Room. When did you know you wanted to be a chef?As corny as it sounds, I pretty distinctly remember standing in the kitchen with my mom when I was like barely…
After less than nine months at Prado, the Andalusian-inspired fine-dining spot at Paradise Valley’s InterContinental Montelucia, chef de cuisine Peter DeRuvo has left. DeRuvo, who started at Prado in January a few months after leaving Sassi, the award-winning Italian restaurant at the foot of Pinnacle Peak, replaced chef Claudio Urciuoli,…
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. 4: Delux…
Okay, it might not be the first pie truck to sling sweet treats in the Valley, but Mama Toledo’s is certainly the only one with the phrase, “We’ll shut your pie hole!” as a tagline. Featuring home made desserts like her Famous Eclairs, and pies including chocolate peanut butter creme…
Typically, here at Chow Bella, we prefer to sit back and let the conversation happen. We break the news, make the pronouncement, share the opinion. Then it’s your job, reader, to hash it all out — and of course let us know when we’re wrong. But after the downright crazy-ness…
We’re on a mission to find the places where diners should order dessert first. Local Phoenix favorite Cornish Pasty Co. is first to make the list with Chocolate Bread Pudding and Strawberry Pavlova.
If Carrie, Samantha, Charlotte and Miranda bumped into Martha Stewart, hit it off, became gal pals and then one of them got dumped — this book would be the result. “Screw the Skinny Bitches…I Want to Eat” is a sassy hybrid of break-up bible meets girl-power cookbook that offers advice…
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. 5: Spanish…
We are always in the mood for bar staples done right. Kicked up versions of classic pub grub make the beer all the sweeter. From the sound of this week’s Cafe column though it appears Windsor’s take on bar food like pulled pork, fondue, and corn dogs could use a…
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:Pani Puri from Little India (1813 E Baseline Rd.Tempe) The Basics: Pani puri is one dish from a larger grouping…
Welcome to AndyTalk — where Scottsdale-based chef and cooking instructor Andy Broder will share kitchen tips, recipes and musings on food and life. This week: mincing garlic. I get a fair number of questions about how to mince garlic. My answer is always the same. I mince garlic with a knife…
Halloween is scary enough knowing there’s a possibility of getting a toothbrush or a box of raisins in your treat bag (AHHHHHH!!!!!!) Thankfully, Hula’s Modern Tiki, the vacation destination of island-style eats and cocktails in Central Phoenix, is doing their bloodcurdling on the boozy side with two drinks made in…
Have you seen little bits and blurbs about a project called Cultivate Santa Cruz? Ya, we have too. Here’s what it’s all about. The little food county that could at the dead center bottom of the state is working its way up the mountain, with a little help from their friends,…
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. 6: Hakata…
If you’ve been to Postino — either the original in Arcadia or the wine bar’s Central Avenue location — then you have a good idea of what Windsor, the latest venture from restaurateurs Craig DeMarco and Lauren Bailey, has in store. Save for a small sign out front, Windsor prefers…
This week we will be pitting relative newcomer The Habit Burger Grill against venerable In-N-Out in a patty-to-patty battle for hamburger supremacy. The Burger: Double cheeseburger with all the fixings. For the sake of equality, In-N-Out’s secret menu items were omitted from our comparison. The Habit Burger is up first in our battle…
The business: Epic Hot Dogs What they’re packin’: Hot dogs from all over the US and beyond. The menu features over 20 varieties of dogs and gourmet sausages as well as fresh made fries, coleslaw and potato salad. In addition to the 17 listed types of dogs and the five…
