Yesterday we heard from Chef Takeshi Hosoda of Radio Cafe. Today the conversation continues. One of Chef Hosoda’s passions is cooking rice, which may sound simple (there are appliances that do that with a press of a button!), but the chef insists there’s a better method. “To me, rice is…
Visionary businessman Fred Harvey has been credited with many things — from the invention of chain restaurants, to romanticizing train travel, to providing opportunity for the first significant female workforce in the United States. You can hear all about it tomorrow when Stephen Fried visits the Heard Museum (2301 N. Central…
One can never have enough Thin Mints. At least that’s what we thought until Managing Editor Amy Silverman brought in a dozen unsold boxes to a recent Chow Bella meeting. If one must make lemonade when life hands one lemons, we theorized one must make dessert when life hands one…
Ah… apple pie. It’s as American as mom and baseball, Botox and Internet porn. When I spotted a gargantuan version of this classic dessert in one local restaurant’s refrigerated case, I knew it was fodder for a brutal Battle of the Dishes. Will my original find nab top honors in this…
Greetings fast-food fans. With the introduction of KFC’s new Double Down Sandwich this weekend in addition to their boneless filet, yours truly did some diggin’ to find out what all this no-bone brew-ha-ha was all about. As a breaking news bonus, I’m posting this week’s story early so you can…
One can never have enough Thin Mints. At least that’s what we thought until Managing Editor Amy Silverman brought in a dozen unsold boxes to a recent Chow Bella meeting. If one must make lemonade when life hands one lemons, we theorized one must make dessert when life hands one…
When’s the last time you were intentional about your food — noticing every bite, exploring the flavors of an appetizer with your tongue or resting in-between sips of a good cocktail? Blaming our lack of time, most of us end up scarfing down even the most gourmet meal in mere minutes. Either that or we’re…
“Trust Me,” says the sign above Chef Takeshi Hosoda’s head in Radio Cafe as he busily chops ginger for tonight’s sushi orders. You can trust the sign. Hosada was raised in a suburb of Tokyo and moved to Phoenix because he needed a change of scenery. He says he chose Arizona because he didn’t know…
We keep hearing pie will replace cupcakes as the new It Dessert, and if that’s really true, then the Gateway Dessert has got to be the whoopie pie. They’re popping up all over, including on the cover of this too-cute new book at Frances, one of our fave local…
How well do you know your favorite cookhouse contraptions? See if you can guess today’s gadget and check back next week for the answer, and to see if you’ve won a most-awesome prize. Here are a few shots at this week’s trickster, add yours to the comment box below: -…
Cora Blouch The singer and knitter performs in the Amazing Grace II program with the Phoenix Chorale May 1-2 and May 9 at various venues in the Valley, and her Bewilderknits merchandise is sold at MADE, Practical Art and Ecocentricity What’d you eat for dinner last night? Homemade wild rice…
One can never have enough Thin Mints. At least that’s what we thought until Managing Editor Amy Silverman brought in a dozen unsold boxes to a recent Chow Bella meeting. If one must make lemonade when life hands one lemons, we theorized one must make desert when life hands one…
Wading through the grease pit of bland food, cooking, and eating shows focusing on cheap shopping, bogus belly busters, and chefs more familiar with cursing than conjuring up a decent dish, we’ve paid our dues to the TV gods (Kraken release avoided!) — at least for the time being. In…
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: Ramen for the Soul at Republic Ramen Read This:…
We saw these treats featured on seesaw design’s blog, and had to share. Hungry for Mexican food but can’t spare the calories? Enjoy the tasty sight of chips & salsa, tamales and pan dulce — all made entirely of felt, available for sale on etsy by Feltalicious (based in…
Last time, In the Kitchen brought you Italian Wedding Soup, this week we had a much different experience with the firefighters of Chandler. Today I’m eating lunch with engine 287 of the Chandler Fire Department. I’ve been given a tip — bring ice cream — so I arrive with two…
One can never have enough Thin Mints. At least that’s what we thought until Managing Editor Amy Silverman brought in a dozen unsold boxes to a recent Chow Bella meeting. If one must make lemonade when life hands one lemons, we theorized one must make dessert when life hands one…
Can cooking a hot meal help an average guy bed smokin’ chicks? According to a new book hitting store shelves in May, absofrickinlutely! This amazing piece of culinary literature, Cook to Bang: The Lay Cook’s Guide to Getting Laid, is based on a website that features sexy recipes the average Joe can prepare at…
Gastropub has the word “pub” in it and frankly that should be enough to grab your attention. Of course a little professional direction as to where one may experience the best gastropubs Phoenix has to offer couldn’t hurt either. Food Critic Michele Laudig on Culinary Dropout, Mabel’s on Main, and…
One can never have enough Thin Mints. At least that’s what we thought until Managing Editor Amy Silverman brought in a dozen unsold boxes to a recent Chow Bella meeting. If one must make lemonade when life hands one lemons, we theorized one must make desert when life hands one…
Stupid TV. I bask in your glow for hours, hang on your every image, and break commitments with friends so I can stare into your one, giant, flickering eye, and you repay me with a commercial about a fast-food chain’s burger hawked by a D-list reality TV star eating it…
In this week’s Chef Chat, we heard from Chef Kelly Fletcher of House of Tricks. Fletcher says another one of his most valuable tools is his iPhone, which stores hundreds of his recipes. We were lucky enough to grab one. Introducing his Fromage D’Affinois with Homemade Strawberry Preserves. Here’s how it’s done…..
