Cobbler on Quack at Cowboy Ciao There’s no better dessert (not even pumpkin pie) to put you in the mood for fall. Country Velador, pastry chef at Cowboy Ciao, came up with this genius pairing: traditional apple cobbler with duck fat ice cream. Based on taste alone, you’d never guess…
Apples in shades of red, pink, gold and green are a great addition to all sorts of savory recipes. They add crunch, sweetness, maybe some tartness, and depth to whatever’s cooking.
Whether happily putting wiggly spoonfuls of it in our mouths at mee-maw’s house or hastily downing several alcoholic shots of it years later after accidentally catching mee-maw and her next-door neighbor doing a bit of jiggling themselves on the same kitchen floor you used to play Barbies on, Jell-O is…
If you are on the hunt for a new favorite place for Chinese food — real Chinese food — New Hong Kong Restaurant isn’t the kind of place you might plan on visiting, even though you’ve probably driven by it more times than you can remember. The neon sign, the…
You think judging a taco contest sounds like a lark? Yeah, I thought so, too. But the AZ Taco Fest, held October 20-21 at Salt River Fields gets bigger and better every year (this is its third), and its founders-promoters-and-all-around-grunts Rick Phillips and David Tyda (a.k.a. the Eateraz boyz) want…
If you are on the hunt for a new favorite place for Chinese food — real Chinese food — New Hong Kong Restaurant isn’t the kind of place you might plan on visiting, even though you’ve probably driven by it more times than you can remember. From the outside, the…
Ever wonder how new cocktails are created? On a recent Friday afternoon, I found out at J&G Steakhouse, where Belinda Chang, the six-month-new beverage director for Culinary Concepts Hospitality Group (a company in partnership with Starwood Hotels that uses menus created by Jean-Georges Vongerichten) had flown into town to shake…
If you haven’t been to Davanti Enoteca yet, or just need another reason to visit, here’s two words to inspire: Brunch. Bloodys. See also: Davanti Enoteca: Believe the Buzz; It’s Sensational See also: Pete DeRuvo Dishes On the Joys of Pasta The Italian restaurant headed up by chef Peter DeRuvo…
Welcome to Chow Bella’s Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail laura.hahnefeld@newtimes.com. Miss a question? Go here. When it comes to dining out, some of us need…
See also: DIY Bread and Butter Jalapeno Pickles See also: Ward Off Halloween Candy with These No-Bake, Vegan Almond Butter Bars Sweet potatoes and jack-o-lanterns, tis the season! These fries are the epitome of what one can find on Pinterest – indeed, they’re almost too cute… but in the end,…
The Spot: Cartwright’s Sonoran Ranch House, 6710 E. Cave Creek Road, Cave Creek, 480-488-8031, www.cartwrightssonoranranchhouse.com. See also: – Timo: Happy Hour Report Card – Citizen Public House: Happy Hour Report Card The Hours: Happy Hour is offered from 4:30 to 6:30 pm every day…
The Guilty Pleasure: Ice Cream Soda Where To Get It: MacAlpine’s Soda Fountain, 7th Street and Oak How Much It Costs: $3.75 What It Really Costs: Possibly hundreds or thousands more. Depends on how much you like vintage furniture. I am a shameless fan of all things retro. My closet…
Top Chef Brian Malarkey has said whichever local chef is hired to head up the second location of Searsucker, his restaurant of new-American cuisine in Scottsdale, will need to “direct his own vibe” and interpret dishes accordingly. See also: Top Chef Brian Malarkey to Open Restaurant in Scottsdale Now, with…
In 2004, Mireille Guiliano wrote a runaway hit called French Women Don’t Get Fat. It was a non-diet book that encouraged women to think of food as a source of pleasure, not guilt, and to eat whatever they liked — including bread and chocolate — but to eat it sensibly…
We’ve spent the last year in the laboratory putting Phoenix under the microscope to reveal hundreds of specimens of the best culture, outdoor adventures, shopping, dining, and nightlife the city has to offer. And we’re finally ready to publish our results. Nerd alert! Now presenting Scientific Phoenix. If you’re looking…
Good news for Franco-philes: Franco Fazzuoli — formerly of Franco’s Trattoria in Scottsdale and later, Franco’s Italian Caffé in Phoenix — has recently moved back to town and plans to open a new Franco’s Italian Caffé later this month in Scottsdale. See also: Upscale Italian Restaurant Coming To North Scottsdale…
Valley residents driving around town last week may have noticed some unique signs in areas used for promoting candidates for this year’s election. Instead of ads for President Barack Obama and challenger Mitt Romney, the signs noted a showdown between Mint “The Chip” Romney and Ba “Rocky Road” Obama. The…
This is part two of my interview with Aaron May, chef-partner of Praying Monk, Over Easy, The Lodge, Mabel’s on Main and May’s Counter in Tucson. If you missed part one, where May talks about whether he’s a chef, a restaurateur or a party boy — and what I learned…
It might be fall, but ice cream really is season-less. Especially because CenPho’s Pink Spot has introduced three ice cream flavors that cater precisely to this season’s favorite flavors. See also: – Pink Spot Brings Back Lobster Ice Cream, Now Locally Sourced (Except for the Lobster) – Pink Spot Doing…
After the “Dutch Pancakes” at Lux left me disappointed and craving the real thing more than ever, I have been on an even more refined and desperate search for them. Now, it seems I may have found the real thing after all. See also: – Going Dutch: Do the “Dutch”…
Let’s face it: Higher education makes you hungry. (BRAIN FOOD!) And if you’re a Tempe ASU student, chances are you’re looking for some grub that’s not only convenient and wallet-friendly, but damn tasty, too. See also: Best Food Truck 2012 – Hey Joe! Filipino Street Food Truck Ten Favorite Food…
For good dessert, a museum is probably the last place you’d think to go. After all, don’t they just provide food so that visitors, hungry from walking around, don’t have to leave, quickly pick up some fast food, and return to finish touring the exhibitions? That’s far from the attitude…
