Greg ForwardForward is the founder of Forward Thinking Productions, LLC, which puts on live music showcases to help create awareness for Huntington’s Disease (and other charitable causes). What’d you eat for dinner last night? Chicken cacciatore. Favorite food: Lasagna. Least favorite food: Anything that gives me food poisoning. (Thank you…
Let’s face it, a quick breakfast at Mickey Dee’s usually doesn’t bring to mind anything that’s going to be good for you (McGriddle!), but with this month’s nationwide launch of McDonald’s Fruit and Maple Oatmeal, Ronald seems to be taking the high, healthy road. What gives? Available all day long…
Last week we announced our commitment to participate in the grass root efforts for Meatless Monday. A recap of why we made going meatless one day a week a resolution to kick off our New Year: Personal health is a motivation; we all know that increasing a variety of grains,…
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: The Virgin Cook Pops Her Cherry With a Bloody…
Staying in? We’ve got you covered — both on the culinary and entertainment fronts. Now presenting Dinner and a Movie — a guide to do a do it yourself evening of food and film. Winter in the desert can get cold and gray. More people are wearing black sweaters, jeans, full coverage…
We are not ones to turn our noses up at Asian cuisine. Quite the opposite actually. So when we here that there is a new Thai restaurant opening up, we’ve got to check it out. Fod Critic Michele Laudig on Soi 4 Bangkok Eatery: Despite the glamorous digs, Soi 4…
Yesterday we talked to Chef Becky Windels of The Herb Box in Scottsdale. Today, she shows us how to prepare one of the restaurants signature appetizers, Smoked Trout Beignets. A beignet is a fried pastry ball, often served as a dessert with powdered sugar or jam. Here, Windels puts a…
fritolay.com This slideshow of What Not to Eat isn’t particularly new, but it’s so wonderfully gross we had to share…
More than one rotten Applebee’s restaurant is spoiling the bunch. Health inspection reports show that some Applebee’s facilities are clean, with well-trained employees. But we’re troubled by health inspections reports on many of the chain’s Phoenix-area eateries. Maricopa County restaurant inspection reports show that 10 of 22 Applebee’s in the…
While trolling the net, we stumbled upon a creative little blog called Steampunk Cookery that got us thinking about potential culinary trends for 2011. The blog is run by a Steampunker slash culinary student from Detroit named “Mac” and features recipes that hearken back to the 19th century. If you’re not familiar with steampunk,…
You’d be forgiven for losing track of all the Thai places that’ve opened lately. The past few years have been boom times for the Southeast Asian cuisine — to the point that Thai restaurants are nearly as ubiquitous as Mexican joints. (It makes sense, really, given that both cuisines have…
A real pancake is a thing of beauty. Not Bisquick or the fast food version, but an honest-to-goodness made from scratch griddle cake filled with love and real buttermilk. Some people, like my earnest dining companion, grew up with these comfort food treats. Others of us were forced to eat the cheap boxed crap that…
Yesterday, we heard from Chef Becky Windels at The Herb Box. Today, the conversation continues… Windels is as much a savvy businesswoman as she is a chef. “We run our business like a business,” she says. “We have lot of amazing people, and we keep them on task.” Thanks to that attitude,…
In a response to thousands of dead birds falling from the sky with implications that the end of the world is upon us, Whataburger has announced a limited-time offering of its Green Chile Double, which features two beef patties, two kinds of cheese, and roasted green chiles. Smart move, Whataburger…
Chef Becky Windels’ career is a culinary Cinderella story. Once upon a time when she was waiting tables, Windels was offered the opportunity to help start a catering business. When a chef friend backed out of the project, Windels began reading cookbooks cover to cover so that she could take his place. Now more than fifteen years later, Windels…
Yesterday we chatted with Carol Konyha, freelance dessert designer. Carol’s Hungarian roots and fondness for butter and sour cream drive her approach to baking. Her keen senses and skill with her hands produce desserts as pretty to look at as they are to devour. Best of all, Carol’s baked goods…
Jeff Moriarty The founder of Ignite Phoenix and organizer for ImprovAZ wants you to come to the No Pants Ride on Sunday, January 9. Find more details here. What’d you eat for dinner last night? Had an incredible meal at FnB in Scottsdale that I will fondly remember as I…
When I met my in-laws, I tried to bake a pie for the first and only time. I had this ingenious idea that if regular pecan pie tasted good, a pie made using cans of salted mixed nuts would be even better! The thing tasted like a lemony salt lick and looked like…
We believe in the adage everything in moderation, no extreme exclamations are on our list of New Year resolutions. Which is why we like the idea of Meatless Monday, a movement that has been quietly growing since 2003 appealing to authors, nutritionists, filmmakers, health professionals, athletes, environmentalists, public school administrators,…
There’s a new heavy metal cookbook in stores called Mosh Potatoes (Atria Paperback), and even if you’re not a headbanger, you’ll find something to appreciate in this clever tome. Where else could you ever find recipes for things like “Hot Rod Penis Loaf” (courtesy of Gen from Genitorturers) or “Shrimp…
Once again you’ve found us away from the office and enjoying a holiday. As you might imagine, we’re a bit…shall we say unprepared? Still, we’d hate to send you out into New Year’s Eve empty-handed. Instead, we’ll shower you with the above fireworks. Somehow exploding Peeps make it seem like…
Reflecting over the last year, I’m mulling over a handful of wonderful food memories: sinking my teeth into a perfectly cooked cheeseburger, its hot, meaty juices soaked up by a soft, sweet-smelling bun; enjoying the brightness of ripe vegetables in a refreshing seasonal salad; taking a giant bite of creamy,…
