Molecular gastronomy. Sure, it sounded interesting at first: Buy a kit, make some fun stuff using chemicals and food. The brochure even said, “Easily Get Started…” – easily! Soon, ingredients were impossible to find, an invasive measurement system reared its ugly head, additional money was needed for supplies, recipes couldn’t…
A bar with good atmosphere is enough to draw a crowd. A bar with good atmosphere and lip-smacking good food is enough to draw a crowd of regulars. Such, so it seems, is the way at The Vig. Food Critic Michele Laudig on The Vig: There’s just something about this…
This week, we’ve heard from Stacy Phipps of Stacy’s Smokehouse on his favorite ingredients and his good cooking philosophy. Today he shares his recipe for his BBQ pork ribs…
Late-night cheap Sonoran grub is about as easy to find in Phoenix as a flashing yellow light. That is, unless you know where to look. For you sundown socialites and twilight trollers with a case of the Mexican munchies, check out my review of La Frontera Comida Mexicana. And speaking…
Whenever I mention The Vig to people, I expect a certain reaction — the gushing enthusiasm of a devotee, or the eyeball-rolling groan of a critic. Rarely do I encounter indifference. There’s just something about this edge-of-Arcadia tavern, a magnetism that attracts all the quirky social flora and fauna from…
It’s late. You’re hungry. Options? Pickin’s are slim in this town, unless you know where to look. Point your peepers to 16th Street and Van Buren. The Jack in the Box? Nah. The adult bookstore? Not now. Track down the truck. See it? The white one with the awning? The…
Nine companies have joined the proposed class action lawsuit against Yelp, the San Francisco-based Internet giant, attorneys in Miami and California announced this morning. The new plaintiffs are located everywhere from Tujunga, California to Washington, D.C. They include businesses ranging from a sofa outlet to a bakery to the heart…
It’s not as if you need another reason to go to the fabulous downtown market on a beautiful Wednesday evening, but the Phoenix Public Market is giving you not one but two great excuses to postpone your St. Patrick’s Day debauchery. Inside the Urban Grocery and Wine Bar, take advantage of…
When you hear the word “pudding,” you likely think of a creamy, milk-based dessert. Over in the British Isles they have different meanings for the same word, some of which aren’t quite as pleasant. There’s blood pudding, a sausage made with congealed animal blood. Black and white pudding is blood sausage paired with a pork fat sausage…
Yesterday we sat down with Stacy Phipps of Stacy’s Smokehouse. Today, the conversation continues. Want to hear more about Stacy’s favorite kitchen tool and what’s next? Read on.Where does your culinary inspiration come from?My mother. She cooked the best stuff for me growing up and now she works with me…
Stacy Phipps is ready for a challenge. No, really. He wants to challenge every barbecue master in the Valley to a cook off. “I want Don and Charlie (they won our Best Of Ribs in 2009). I want the guys from Honey Bears. I’ll even take Bobby Flay.” Anyone up…
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. Here are a few shots at the answer, add yours to the comment box below: – Alien Chalice – “Topsy” the Topple Vase – Crocodile Muzzle…
Andrew Jemsek The self-proclaimed, semi-professional accordion and organ player, singer, guitarist, comedian and freelance guidance counselor performs at Ice House Tavern Saturday, April 3 with World Class Thugs and at The Trunk Space Saturday, April 24 for The Real Coachella. What’d you eat for dinner last night? A lovely veggie…
OMG! Spring breaaaaaaaaak! Quick, pull out anything Abercrombie, Hollister, or Forever 21 and get your ass down to Dos Gringos Tempe Trailer Park for Jägerbombs, now. And don’t worry about Anthony Bourdain. He’ll just be in China for the fourth time, eating, suffering through cold temperatures, eating again, yelling at…
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: Exotic Ice Cream Flavor Quest Ends with a Hot…
With State Parks closing left and right all over the state (Twenty one are scheduled to close by June) we decide we’d better check a few out before they get padlocked. This is how we ended up on Interstate 8 between Phoenix and Yuma, headed to the Yuma Territorial Prison State…
Donna Vallone, an Arizona native and ASU alumnus, says she wanted to get escape her hometown when she was younger, but now can’t imagine herself leaving.She’s been in the design industry for more than 30 years; her residential and commercial projects are sprinkled throughout the Valley. Last year, Vallone was…
Molecular gastronomy (not the after-effect of eating too many black bean, spicy sausage and cheese nachos) is a scientific discipline that studies the physical and chemical processes that occur while cooking. Wonder what it tastes like? Find out in this seven-part series. Last week’s salmon dices and eggs, dill flavoured…
This week The New York Times released an article about the best places in Austin, Texas for breakfast tacos. Eggs in a tortilla may be all the rage in Tejas, but around these parts, we prefer the Mexican staple with lunch and dinnertime in mind. Take La Condesa Gourmet Taco…
This week, Gabriele Bertaccini of il Tocco and Culinary Mischief described his food philosophies and his weekly foodgasms. (We even got an exclusive behind the scenes look at Culinary Mischief.) Today he shares his recipe for a dish he made for his first underground event: Italian Panna Cotta…
Look, up in the sky! Er, make that behind the wheel of that car over there. It’s neither bird nor plane, and it’s certainly not that sappy-faced, beef-slinging Wendy character. No, it’s Fry Girl! A new column in Phoenix New Times’ print edition, where each week we’ll bring you reviews…
You deserve a break today. Of course you do. You want a cheeseburger. You don’t care that it’s bad for you, or that it’s 9 p.m., or that if you leave the bag in your car it’ll smell like a grease kitchen the next morning. You want that cheeseburger. So…
