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: Yardlong Beans You might have seen these crazy long “green” or purple beans at the markets lately. They’re also called red noodle…
Today we’ll show some love to you journalism and nursing students on the Downtown campus. (Stay tuned tomorrow for our guide to dining on and near ASU’s Tempe campus.) Downtown Phoenix might look pretty barren, but there are plenty of eats if you know where to look — and here…
Looking to take a break from the triple digits? We were desperate for an escape from the heat and needed a change of scenery so we decided to head south to the tiny town of Bisbee. The quaint town has charm oozing from every red brick building, happens to be…
This week we sat down to chat with Phoenix food scene legend Vincent Guerithault, the man behind Vincent on Camelback, Vincent Market Bistro, Vincent’s Van Go and The Camelback Market. Think of Guerithault as the local Mr. Miyagi of fine dining: years of culinary experience have endowed him with wisdom…
You’ll have to do a double take when you feast your eyes on the work of ceramic artist, Virginia Sin. She’s intentionally warped her work to make it look like the items in our own pantry. Wouldn’t you love to order an ice cream cone at a fancy restaurant and…
With all the national television love Phoenix eateries have been receiving lately, the time to strike is now — while the karma iron is hot — to get our favorite food trucks (possibly) on the next season of Food Network’s The Great Food Truck Race. ‘Cause c’mon, not one set…
Before Pennsylvania native Randy Walters opened his iconic Pittsburgh Willy’s hot dog shop inside Chandler’s Merchant Square antiques mall, he pounded the pavement with a traditional dog cart. “I didn’t even know how to cook,” he says. “I had no experience in the restaurant business. But I had this dream of opening…
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. 34: Southern…
Lucky for us John Sagasta, owner of Jobot Coffee Shop on Roosevelt Row (once inside Conspire), travels as much as he does. He’s playing around with a couple of new food ideas inspired by trips to Seattle and San Francisco: ramen and nachos. “We’re small so it has to be…
Reading the fall issue of La Cucina Italiana magazine, I noticed an announcement for the fall release of the newest edition of Il Cucchiaio d’Argento, The Silver Spoon. If you missed the culinary hoopla when the first English edition was released in the U.S. (in 2005), The Silver Spoon is…
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. Sweet Meat Desserts: So Beautiful, So Bloody, So Bucket…
Because the origin of the term Poutine is oft disputed, it pairs well with the film, The Red Violin. This Canadian film with a host of American and International actors, is about the origins of a red violin that turns up for auction in Montreal in 1997. While the characters…
With all the hoopla finally dying down on MyPlate, the new icon of healthy eating from the U.S. Department of Agriculture that replaced the food pyramid, maybe it’s time the nation focused on another food-related headache of sorts: the nutrition label. At least that’s what the folks at the California,…
Last week, Chris Curtiss, the former chef at Noca, who left his position in June and was hired on as the catering director for One Step Beyond Inc., a community-outreach program in northwest Phoenix for young adults with Down syndrome, cerebral palsy, and autism, officially signed the paperwork to work…
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. 35: Carne…
Do you possess “positive yet authoritative guidance,” enjoy “behind-the-scenes tasks,” and have the desire to recruit, teach, coach, and motivate, “the most effective weapons of mass distraction – the Twin Peaks Girls?” This gig might be for you. Twin Peaks, the Dallas-based “breastaurant” coming to Scottsdale, which bills itself as…
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,…
