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: Get Your Gingerbread Fix US Airways Center Upgrades Concession…
What does Fry Girl know about Hanukkah? Bubkis. But when my editor told me the Jewish Festival of Lights, going on now until December 9, included eating foods fried in oil and that she’d make me an honorary Jew if I named a few of my fast food fried favorites,…
The holidays can be a spendy time, and the fast-food giants want our dollars as much as the retailers do. With new and limited-time fast fare making its way out of the research-and-development departments and into our quick-service sights, Fry Girl’s on the scene to help you make the best…
Two nights down, six to go — ready for another in our series of Chanukah ideas? Today, Chef Becky Windels from The Herb Box in Scottsdale has grated and sizzled up her own take on the fried potato pancake — sweet potato-cranberry latkes with chive crema. Pick them up at the DC…
December is here which means it’s time for shopping, Christmas tunes, tamales and another Opened and Closed Restaurant Roundup! Here it is, your quick look at what’s new and who’s no longer with us. RESTAURANTS OPENING IN NOVEMBERGarage Bar and Grill, North PhoenixViet Kitchen, DowntownMekong Palace, MesaVitamin T, DowntownPita Jungle,…
Even if your oven sits cold all year, chances are you’re considering firing it up, right about now. As a holiday twist on our “What Are You Eating?” feature on Chow Bella and “What Are You Wearing?” on Jackalope Ranch, for the next few weeks we’ll be bringing you “What…
Looking for a dining location on Mill that doesn’t involve drug references or gummy bears? We may have the place for you. Food Critic Michele Laudig on Canteen Modern Tequila: I’m still dreaming of those tacos. Served upright in zigzagged metal trays, heaped with shredded cabbage, crumbled cotija cheese, and…
With Spice on its way out and pot not yet legal, people might get desperate for a high – but don’t reach for that nutmeg just yet. According to the FDA, Frontier Natural Products Co-op is voluntarily recalling nutmeg that is potentially contaminated with Salmonella from its Whole Foods Markets and Frontier Bulk stores following a recall from the non-organic nutmeg supplier: Mincing Overseas Spice Company.
Chef Guido Saccone, like any good Italian, loves pasta, especially fresh, made-to-order pasta like he dishes up at Cibo. Today, he shares his family recipe for Gnocchi alla Sorrentina, or gnocchi Sorrento style.
You know what gifts to get for your significant other and the rest of the family. What to do about co-workers, holiday hosts, teachers, coaches, and neighbors? Try a treat from your kitchen, easy and delicious, a tasty memory that will please everyone on your gift list.recipes after the jump:…
If you’re interested in following the city’s food truck movement but aren’t so Twitter savvy, not to worry: You can now “like” the Phoenix Street Food Coalition on Facebook (And if you’re not that FB savvy either, best of luck to you.) Stay in-the-know about the organization’s events like the Mobile…
What are you baking (cooking) for the holidays this year? Deviled quail eggs, spicy pumpkin coconut soup, pumpkin butter, I’mworking on creating a recipe for a pumpkin pie with a ginger crust andcinnamon-ginger meringue, limecello and limoncello (I guess those aren’tbaking, but it happens in the kitchen and is important!)…
For the nation’s fast-food chains, new menu items mean new customers willing to give up a few greenbacks to try something different — at least once. And with the economy still as shaky as Uncle Larry’s hands before a few glasses of spiked eggnog, every patron matters — especially in…
With a few exceptions, it’s not easy for grownups to find a place to dine on Mill Avenue. But is the tide starting to turn? The debut of Canteen Modern Tequila Bar makes me very optimistic. Considering the location (downtown Tempe’s student-saturated main drag, where there’s pub and diner grub,…
Imagine a plate piled high with crisp tortilla chips smothered in seasoned ground beef, tomatoes, beans and a tasty cheese-like substance. Yeah, there’s nothing wrong with that picture. But plain old restaurant nachos can get (pardon the pun) stale, since the chips often come from a bag and the ingredients are always…
that makes his heart melt and his appetite roar. “Pasta’s something I really have passion for,” Saccone says. “That’s what I eat every day, sometimes twice a day. I tell my wife it’s going to kill me.”
Chanukah — the Jewish festival of lights — begins tonight at sundown. So what’s for dinner? Traditional recipes for food, savory and sweet, cooked in oil, are found on Chanukah menus in Jewish communities around the world. Ashkenazi Jewish families, with roots in Russia and Eastern Europe, favor latkes (potato…
Even if your oven sits cold all year, chances are you’re considering firing it up, right about now. As a holiday twist on our “What Are You Eating?” feature on Chow Bella and “What Are You Wearing?” on Jackalope Ranch, for the next few weeks we’ll be bringing you “What…
Some things are not meant to be. It’s hard to find anything that the staff at Phoenix New Times agrees on, but we are in lock step on one thing: Whipped Lightning is terrible. Beyond terrible. It’s like eating flavored lighter fluid. And not in a good way. “No.” That was…
Visions of sugar pies dancing in your head, ever since our Pie Social last month? Us, too. We’re still reeling over the fact that hundreds came to taste, bringing more than 200 community pies. And 10 professional bakers/chefs competed for top pie honors. In the sugary hubub you might have missed…
Phoenix has crazy love to thank for Chef Guido Saccone’s pizza and pasta at Cibo Urban Wine Cafe & Pizzeria. Saccone, who was born just outside of Naples, fell in love with the American girl working in Tuscany for the summer, who just happened to be from Mesa. A love story straight out of a fairy tale lead the Italian chef to Arizona.
Pastry Chef Austin Chantos enjoys taking old world classics, and giving them a new twist. Today he shares a recipe for Sicilian Tiramisu with layers of biscotti soaked in espresso simple syrup and chocolate sponge. recipe after the jump…
