The raw food enthusiasts that have crossed my path in the past were just too evangelical for me to take in. I had respect for the food they prepared, it was interesting and tasty, but not compelling enough for me to aspire to in my own kitchen. I was willing…
Last night, Chef Chrysa Robertson of Rancho Pinot teamed up with Hank Shaw, author of Hunt, Gather, Cook- Finding the Forgotten Feast for a dinner designed around ingredients indigenous to Arizona. It was a perfect pairing: The local chef who kickstarted Slow Food in Phoenix and made her name by featuring…
We enter an edible world every time we step outside our doors. It is local, seasonal, sustainable and for Hank Shaw, wild. Shaw, former restaurant cook, journalist and author of the IACP 2010 and 2011 award winning blog, Hunter Angler Gardener Cook, challenges us to open our senses and pay…
first taste of fresh tofu in Northern California, and I was immediately taken by the mellow flavor and creamy texture. It was nothing like the store bought, mostly firm tofu I had been cooking with. Like a taste of freshly prepared ricotta cheese compared to store bought ricotta, the difference is…
“I will no longer eat anything that has a face!” proclaims your teenager. For Sunday night dinner-your sibling is bringing an “oh-by the way they are vegetarian” date. Your book club has finally gotten around to reading Michael Pollan’s food manifesto. Yes, all right, it’s time to add more meatless…
As locals, it drives us nuts when resorts offer spa and food deals that we can’t take advantage of, particularly in the summer when — let’s face it — no one else is begging to come to town. But someone got smart over at the Fairmont Scottsdale Princess with what they’re…
When I first moved to the South and discovered the home style cooking of a meat and three, it cracked me up (and not in a ha-ha way) that the side vegetable choices were mac-n-cheese, creamed corn, squash casserole, mashed potatoes, and collard or turnip greens. The greens were slow…
This week we answer the question: I saw tamarind concentrate and tamarind paste at the Indian market. What’s the difference? How do I use them? Don’t think you’ve tasted tamarind? Check out the list of ingredients on the label of your bottle of Worcestershire sauce and you may be surprised…
On my first trip to Arizona, a friend took me to El Chorro Lodge in Paradise Valley. It was the ’80s; that’s where you took visitors. And with good reason. The property looked like a set built for a John Ford movie — the fading sunset, cactus-spotted desert, and dusty…
Middle Eastern Hummus, Italian Pasta e Fagioli, New Orleans Red Beans and Rice, even Hannibal Lecter’s Fava beans and Chianti transform the modest bean to a stellar ingredient. All beans are seeds that stem from the plant family leguminous. More importantly, beans deliver plant-based protein, are high in fiber, and…
What comes to mind first when you think of making a sandwich? A basic combination of meat, cheese, lettuce, tomato, and mayo or mustard slapped between two pieces of bread. The April issue of Saveur magazine is filled with sandwich specials from around the world and got us thinking about…
Following in the footsteps of Diana Kennedy, known as the Julia Child of Mexican cuisine, and Rick Bayless, celebrity chef and restaurateur, New York City-based chef Fany Gerson brings together history and culture and in her collection of authentic Mexican dulces recipes in My Sweet Mexico. More than a mere…
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…
Monday evening, food and beverage staffers from the metro Phoenix area gathered at Revolver Lounge to cheer on competitors in Patron Spirits’ Patron XO mixology event. There to participate as a judge, I knew I had to familiarize myself with the flavor of the main ingredient before the competition began…
The best matzo we’ve ever tasted is handmade shmura matzo. We were introduced to it by a friend who orders a shipment from New York each Passover. Comparing it to industrialized matzo from the grocery is like comparing a fresh baked artisan loaf to Wonder bread. Shmura matzo is made…
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…
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…
Cruising by the intersection of 19th Avenue and Northern? Slow down and look around — this is Phoenix’s equivalent to Disney’s “It’s a Small World”. On the southwest side of the intersection, the Ritz Vietnamese nightclub and restaurant (fragrant Pho and curry) and The Russian Market (imported cheese, meat, and beer…
Leafy lettuces and fresh herbs are more than just salad fixin’s. Roll them up, toss in some protein, and you’ve got a wrap. At the Asian market, the sight of fresh Thai basil, mint and cilantro puts us in the mood for fresh spring rolls on Meatless Monday. Spring rolls…
This week’s question: How and what to cook in parchment paper? Forming a tightly sealed packet to hold and cook food is the perfect method for steaming or moist heat cooking. Steam is created inside the packet from an outside heat source and the natural moisture from the food or…
Need to pair some wine with your meatless Monday dish? Not so difficult, you think — enter a wine store and read the tags with pairing recommendations and flavor descriptions and pick out a bottle. Or chat with the salesperson and let them be your guide. Sounds like a simple…
This week’s question: How to fix a sauce that has separated or broken?The challenge: In preparing hollandaise, béarnaise, mayonnaise and even a simple vinaigrette the cook is creating an emulsion-a balanced mixture of two liquid ingredients that do not mix. In making vinaigrette it is the oil and vinegar, in…
