Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup aveg, we’ll bring you fresh inspiration for how to prepare our local produce. This week’s harvest: Beets Beets are very sensual. They are sweet, earthy, dirty, hard when raw, tender when cooked and just plain sexy. Tell me…
The guy who brought us Postino and La Grande Orange is at it again, with news today that two stylish-sounding eateries will open next week in Phoenix. This morning, azcentral.com reported that on April 25 Craig DeMarco is opening Windsor (a bar with light food) and Churn (ice cream) in a…
One of our tips for cooking meatless is to prepare a pot of grain over the weekend, mostly brown rice, and have it on hand to add to soups, stocks, and casseroles or to make a fresh grain and vegetable salad during the week. Going meatless one day a week…
A little over a week ago I committed an act of culinary terrorism in my own kitchen and put it on video. I learned (all right, I kind of guessed the outcome) that treating a Cadbury creme egg like an actual egg is a great way to fry up a…
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. Exploding Cakes in Slo-Mo Top of the Rock Restaurant…
When Easter candy season rolls around, you fall into one of two camps: You either love Cadbury crème eggs, or you think they’re a novelty good for little more than frying up aside toast and tea for a laugh. Personally, we count down the days until these crème-filled chocolate eggs…
Yesterday’s Easter brunch round up continues today with another batch of restaurants and resorts ready to take the holiday cooking duties off your hands. Ko’Sin at The Sheraton Wild Horse Pass Resort & Spa will be serving a traditional Easter Champagne Brunch from 11 a.m. to 2:30 p.m..The afternoon buffet includes…
Over the weekend, ABC’s Nightline ran a segment on pie, which if you haven’t been paying attention is the hyped “next cupcake.” The usual suspects were included; Martha, pop ups, and pretty, young pastry chefs. Following the segment, we received a request to roll out 150 mini pies to sub…
Yesterday we concluded our discussion with Chef Jared Porter of The Parlor and today he will show us how to make one of the new editions to his spring menu.We already know what you might be thinking about the complexities involved with cooking octopus at home. Contrary to what most…
Last week, we mentioned that Chef Payton Curry was disappointed that Caffe Boa was continuing his four-year tradition of serving up rabbit on Easter Sunday. As it turns out, Tempe’s Caffe Boa has actually opted to go in a different direction this year. PETA would be proud. Ok, maybe not.Instead of their…
Don’t want to cook on Easter but haven’t got a clue where to go? We’re here to help. We have rounded up over a dozen restaurants and resorts that would be delighted to spend Easter with you. All you have to do is call and RSVP then let the experts handle…
The pastry kitchen is a sanctuary from the bustle of the prep station and the noise of the hot food line. The place even looks calm. Only the bright red pro-series Kitchen Aid breaks the monotony of chrome and stainless steel. I am here to make apple pie. Carefully, I…
If you walk through the front door of a barbecue joint and find yourself facing a big ol’ T-shirt stand, it’s usually wise to spin right back around and slip out before the door bangs closed. Not that corny pig-themed merchandise is always a harbinger of smoky doom — the…
The Merc Bar is well known for its swanky, speak-easy vibe with lots of low light and dark wood. This destination for classy cocktails is taking after its SoHo cousin, and offering a menu of light bar bites until 10 each evening. Working behind the bar in a corner smaller…
La Tortilla Española, a seemingly simple pie of potato and egg, is a staple of tapas menus everywhere. It’s been said before, but it’s true — the trick about simple food is to start with great ingredients and not screw them up. Ingredients as basic as potatoes and eggs can either yield…
We were a little worried when the Dunkin’ Donuts on Mill Avenue abruptly closed last month after just a few months of dishing out doughy, fried goodness and damn good coffee to the college crowd. If a donut shop can’t survive situated right next to a major university filled with…
Whether it’s technically a pop-up or not, this weekend’s menu at Cycle sounds damn tasty. Strada Bella food truck — run by Pat Simeri — is just now up and running and ready to serve. Simeri is still only booking special events (you can’t find him parked any place…
Yesterday we began our conversation with Chef Jared Porter of The Parlor and today the conversation continues beginning with what pushes this chef’s buttons. An allergy to olive oil…Come on, really? What pushes my buttons? Special instructions, allergies. It sounds crass. You don’t know if it’s BS or not. Just…
Grab some sustainably-grown eco-friendly snacks and head down to Madcap Theaters in Tempe this weekend for some cool flicks about food and the environment. In celebration of Earth month, Whole Foods is holding screenings of six films in 70 cities for their Do Something Reel Film Festival. The films aim…
Well folks, it’s finally happening. Worlds colliding. Lines blurring. Munchies are morphin’, for reals…
Chef Dan Moody is popping up — at Posh, Monday, April 25 — with his RelationChef concept. Spots are filling up fast, so we’ll make this quick and share more details as we get them. Go here to make your reservation. Follow Chow Bella on Facebook and Twitter…
From the bright green framed moss on the wall to the hot pink chairs in the bar and the tree limbs hanging from the ceiling, the new restaurant at the Westin in downtown Phoenix is downright adorable in a big-ish city hotel kinda way — but twice last week,…
