Our call for a final judge for Saturday’s Pie Social drew some wonderful responses, including my personal favorite: Pie-Ku Haiku Crisp, light, flaky crustFilled with fruit, nuts, or meringueMakes my heart rejoice. Alas, the haiku-er did not leave an email address, a requirement that disqualified several entrants. But we have tasting tickets…
In the last decade, American restaurant menus have been under siege. Mozzarella sticks have held off the invading queso and tortilla chips. Chili fries have been trampled by Southwest egg rolls. And lettuce wraps — once an exotic foreign visitor — are now a staple of Chili’s, Applebee’s and other American chains. For this week’s Battle…
Chef Charleen Badman has made a name fore herself cooking vegetables at FnB, a trend she attributes to her vegetarian yoga instructor/friend. More specifically, she’s embraced the vegetables no one else wants to cook and made them her signature: Converting boring, bland leeks into a cult classic that’s generating national buzz. Food & Wine has even come knocking… (more after the jump.)
Chef Charleen Badman’s interest in food stems from two unlikely sources: Her mom’s less-than-stellar cooking and the teenage dream of owning a car. What started as a means to dream fulfillment – both edibility and mobility – grew into a passion for food that has Badman traversing continents and staking out farms.
Rachel A. Heath The lead vocalist of Sonoran black metal band Doth is also a vegan baker for The Insane Cupcake Posse, a baking crew a friend and she started back in 2008 where they make vegan goodies and give them out at local shows on a donation basis What’d…
Holy cow it’s November already?! Here is your roundup of all the new restaurants that joined our fair city in the month of October and a couple we had to say goodbye to. RESTAURANTS OPENING IN OCTOBERJobot Coffee, DowntownChaka Chaka, DowntownFresh Gourmet to Go, DowntownLos Taquitos Mexican Grill, PhoenixBeckett’s Table,…
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: 3 Recipes for Leftover Halloween Candy Three New Restaurants…
The business: Short Leash Hot Dogs What they’re packin’: Gourmet hot dogs named after real-life dogs, topped with lots of fresh ingredients and wrapped in a warm naan “bun” (don’t worry all you orthodox hot dog eaters out there, they’ll throw your dog in an old-school bun upon request) Where…
Yesterday we told you about asafetida, a pungent spice that adds a flavor reminiscent of garlic to a dish. Used in minute quantities, asafetida complements fish, vegetables and legumes. In Indian cooking it is a spice that is added to chutneys, sauces and pickled dishes. It also goes well with…
This just in from the Arizona Department of Health Services: You might want to think twice before cutting the cheese. From a DHS news release sent out this afternoon: More than two dozen cases of Escherichia coli (E. coli) in five states are likely tied to cheese sold or tasted…
Gasper Manno is known for his Neapolitan pizza at Gasper’s Casual Italian Dining/Pizzeria, but today he divulges the recipe for another Italian classic that doesn’t require a wood oven: Bruschetta Pasquale.
Say the word “pizza,” and it’s easy to start a controversy. Who doesn’t have strong opinions about the stuff? From crisp, thin-crust New York-style pies to gooey Chicago deep-dish pizza, to California-style pizzas topped with unconventional gourmet goodies, there’s plenty to eat and plenty to talk about. Honestly, it’s a…
Food History Lesson: Enchiladas as we know them are not authentically Mexican. Blows the mind, doesn’t it? Ok, maybe not. We all know how easily foreign foods get corrupted when American chefs get their butter/cheese/sugar covered hands on them. In ancient Mexico, pre-Columbians would take tortillas made from ground corn treated…
Yesterday, in Sweet Talk, Karl Boerener of Karl’s Quality Bakery shared some sweet memories of his apprenticeship in Europe and journey to Phoenix . Today we bring you Karl’s recipe for Strassburger cookies, a delicate butter and almond cookie, delicious on its own, dipped in chocolate (which makes everything taste better)…
Gasper Manno and his wife Maria grew up in towns 20 minutes apart on the Italian island of Sicily, but they didn’t meet until they wound up at the same college in New York City. Halfway around the world decades later, now they work together at Gasper’s Casual Italian Dining/Pizzeria.
Election results? Who cares. World Series? Whatever. The Walking Dead on AMC? Please, that series blows. For fans of McDonald’s McRib sandwich, which launched nationwide yesterday, nothin’ else matters. The McRib sandwich — a pressed pork patty with 26 grams of fat, zero ribs, crazy-delicious pickles, and a die-hard cult…
Gasper Manno is an Italian born and raised and New York pizzeria trained pizza man. Manno has lived and breathed pizza since his childhood in Sicily when his mom topped leftover bread dough with tomato, parmasen and anchioves to his days tossing pies for the very particular New York crowd. Now, he puts on a pizza-making show at the pizza bar in his very own place: Gasper’s Casual Italian Dining/Pizzeria.
Sara Oliver The jeweler and artist has an art opening on Friday, November 5 at Sweets and Beats. Hanging on the walls will be about 120 drawings and mixed media pieces all under $20, plus there will be Tammie Coe cupcakes and a free show by Doctor Dinosaur from Tucson…
Wine drinkers rejoice! Arizona celebrates its inaugural Arizona Wine Week Oct. 30 to Nov. 6. Gov. Jan Brewer, who’s been known to enjoy a glass or four of wine herself, will formally proclaim the week-long celebration Nov. 1 at Phoenix Public Market.
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: Fry Girl Faces Freaky Fair Grub Pumpkin Showdown: And…
Yesterday we gave you tips and techniques for poaching eggs, perfectly! Today, a recipe worthy of your new skill. Poached Egg and Arugula Salad with Pancetta and Wild Mushrooms Salad: 12 oz baby arugula or frisee 8 slices of pancetta, thinly sliced 6 oz wild mushrooms: crimini, chanterelle, or morel,…
After a slight delay, Phoenix will finally be able to take its food truck scene to the next level. Friday, Nov. 5 marks the beginning of a Mobile Food Court to be held at Downtown Phoenix Public Market every Friday – and yes, it is actually happening, organizers assure us…
