Mixing foodie-ism with fast food, local alt-weekly The Grid asked four top Toronto-area chefs to create five-star meals using only the ingredients found in a McDonald’s Big Mac combo (the famous burger, fries, Coke, and condiments.) The only rule? Other than oil and water, no extra ingredients allowed. The results?…
“We made it through last summer and this year I had to ask myself, ‘Do we need to be open or don’t we?'” That’s Steve Rosenstein, owner of The Duce, the refurbished and funky Downtown warehouse that features a restaurant, a bar, a clothing shop — even a boxing ring…
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. 92: Baynchaiv…
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: Garlic You might be surprised to know that garlic is one of the prettiest plants in the field. The plants have these purple-tinged…
“I will no longer eat anything that has a face!” proclaims your teenager. For Sunday night dinner-your sibling is bringing an “oh-by the way they are vegetarian” date. Your book club has finally gotten around to reading Michael Pollan’s food manifesto. Yes, all right, it’s time to add more meatless…
Does a high-tech upscale dining experience sound appealing to you? We found this new product for restaurants called E La Carte that uses special tablets (not iPads) placed on the dining table for guests to use for various uses…
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. 93: Funghi…
There’s been some rumors flying around the cookie world lately (I LOVE the cookie world — it’s fun and tastes like baking!) about a possible Triple Double Oreo, an assemblage of three chocolate Oreo wafers with two layers of creme — classic vanilla and chocolate. Recently the maker of “Milk’s…
BSS | Breakfast Interrupted from Bruton Stroube Studios on Vimeo…
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. AmeriCAN Canned Craft Beer Festival Winners Announced: CANgratulations are…
Craving a fancy night out on the town, but the $30 per plate price of Restaurant Week gotcha down? Look no further than Fuego Tacos, which will help to stretch the value of your dollar by offering a 2-can-dine-for-$29 deal. (It’s actually 30 bucks. We just couldn’t let a jingle…
Staying in? We’ve got you covered — both on the culinary and entertainment fronts. Now presenting Dinner and a Movie — a guide to a do it yourself evening of food and film. Nick and Nora Charles investigate the disappearance of a wealthy inventor while ignoring the Prohibition laws and drinking lots…
Even those of us who swore off processed, non-local foods after sitting through Food, Inc. and Super Size Me occasionally find it difficult to drag our lazy, hungover asses out of bed finish up with our morning errands in time for the farmers’ market over the weekend.North Scottsdale Farmers’ Market…
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. 94: Croissant…
After ooh-ing and ahh-ing over Van Gogh’s Starry Night re-created in bacon, we at Chow Bella couldn’t help be inspired to create our own meat candy concoction of a Phoenix figurehead: Maricopa County Sheriff Joe Arpaio. Using cooked, pre-cooked, and uncooked varieties of bacon, a stable of sharp instruments, and…
Mary Coyle, the landmark Phoenix ice cream parlor said to be closing at the end May, may not be melting away just yet. Since March 3, Mary Coyle’s has whittled its menu of ice cream, sandwiches, soups, and salads down to just ice cream (not a good sign), but an…
This week in Phoenix New Times, Laurie Notaro tells us what she really thinks about some high falutin’ culinary trends. Turns out the Eugene, Oregon-based author returns to her hometown of Phoenix when she gets the chance, and heads straight to Rosita’s. Or Mrs. White’s. Anyplace they don’t serve nettles. Here…
Poor Larry Lazy Cakes. The lackadaisical cartoon character (who looks a lot like South Park’s Towelie) and representative of Lazy Cakes, the “relaxation brownies” laced with melatonin and sold in food markets, may have helped to sell millions of the sleepy sweet treat but now two towns in Massachusetts are…
According to the Family Radio billboards scattered around town, “the Bible guarantees” that this Saturday, May 21 will herald the return of the Savior and spark a chain of events that ends with our total annihilation in October. Bummer. In preparation for Judgment Day, Citizen Public House in Scottsdale is…
Yesterday, we caught up with Chef Bernie Kantak of Citizen Public House in Old Town Scottsdale. Today, the busy chef shares a recipe for a dish that’s currently on tap for Arizona Spring Restaurant Week.Pan seared scallops with roasted corn grits, snow pea greens and red rock cola gastriqueFor scallops:- …
Not long ago, Sacks Art of Sandwicherie left its strip mall digs at 48th Street and Indian School for a larger, two story, bright orange building down the street. The new location was designed to not only house Sacks but also the sandwich shop’s new dinner venture, Cave & Ives. Cave and…
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 95: Fattoush Salad from Al-Hana Restaurant at Baiz Market In a city built on a grid, it’s…
