Anyone up for some frog leg lollies?This Friday and Saturday, mobile food chef Jeff Kraus of Truckin’ Good Food fame steps down from his Parisian kitchen-on-wheels and moves to the turf of the pop-up concept Cycle, for a test run of his non-mobile restaurant concept “Experience” Apparently, people are stoked…
Those devilish Danes have done it again. Curse their delicious Nordic cuisine! (Not really. Pass the Greenland musk ox, please.) Restaurant magazine and S. Pellegrino’s annual “World’s 50 Best Restaurants” list is out and it seems Denmark, the land of Lego AND Hans Christian Andersen, is also home to first-prize…
The infamous Nile Theater, which closed down in 2002 after repeated violent incidents including a triple shooting, reopened under new ownership last year with a decidedly cleaner image. Now the all-ages venue is taking that image one step further by adding a small eatery and coffee shop called Lo-Fi Coffee…
DONG! It’s over. According to the Associated Press, the class-action lawsuit brought against Taco Bell by an Alabama-based law firm claiming the fast food giant’s products contain very little meat and requesting they quit referring to their questionable meat mixture as “beef” has been withdrawn. Whew! My Cheesy Double Decker…
Sure, the fondant-covered, jam-filled vanilla cake that baker Dan Gentle made for his co-worker Collen’s baby shower may be a delicious delight, but for some reason, we’re just not that hungry anymore. The question isn’t so much WTF? (although that’s a good start), it’s WHY?…
Poor Olive Garden. First the Italian food chain got tagged for accidentally serving a child sangria (“Mom, dis Kool-Aid makes my sgetti bwurry!”), now it’s the target of recent internet buzz with tales of what really goes on at its infamous Tuscan cooking school. You can almost hear the collective…
After spying a new-ish show this weekend on The Cooking Channel called The Urban Grocer, we followed the young traveling foodie to her blog where Caitlin Zaino featured a pop-up concept called Eat with Me. Based in Australia, Eat with Me is a social networking site dedicating to help you…
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…
