We admit that we don’t typically spend a lot of time perusing the recall press releases on the Food and Drug Administration website, but in a quest to find an update on that whole egg mess (update: millions more eggs have been toss into the suspicious pile; here’s the latest…
Just when you thought the bacon trend had peaked and sizzled/fizzled, this morsel comes along. And why not? After all, who doesn’t want a bacon-cooking robot? Or, for that matter, a blog (and a photo blog and even an Internet show) devoted to bacon and beer. Thanks to Jason Mosley, mrbaconpants.com himself,…
Hungry yet?We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular orderLeave your suggestions for upcoming favorites in the comments section.Visit our sister blog, Jackalope Ranch, for a companion series on 100 Creatives who make…
There is a dish that was unknown to us before moving to the Valley. You’ll think us deprived (and rightly so) but carne adovada is this recent discovery. Naturally we think it’s delicious. The simmering sauce, the fork tender meat; how could we do anything but devour it? Now we…
Chef Eric Osburn of Centurion shares an impressive but easy date-night recipe that will bring two people a little closer: The Trojan Horse. A Lady and the Tramp moment sans spaghetti – with beef, mushrooms, cherries, wine, potatoes and puff pastry taking its place.
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope…
A new Ahwatukee restaurant may be named after the Spanish word for “secret,” but it’s too delicious to keep under wraps. Judging from the packed bar and buzzing dining room at cozy Secreto, word’s traveling as quickly as a juicy piece of gossip. And I suspect that this place won’t…
A road trip to San Diego during summer is as natural to us Zonies as throwing buckets of ice in the pool. And when highway hunger’s got you looking for the nearest exit sprouting the golden arches, this Fry Girl says don’t get vacay-conventional, go galaxy-like with a Space Burger…
You’ve seen this, right? If you’ve driven to San Diego, you have. Right off the main drag through Gila Bend, the Best Western Space Age Lodge and Restaurant was opened in 1965 by Al Stovall, a friend of President Eisenhower and supplier of metals and plastics to the federal government…
Like your eggs runny? You might not, after reading this post. Dr. Joli Weiss, foodborne disease epidemiologist for the Arizona Department of Health Services, confirms that some of the 228 million tainted eggs involved in the national recall making news all over the place were, in fact, distributed in Arizona…
Centurion, which opened in June, is Chef Eric Osburn’s first foray into restaurant ownership and his proudest accomplishment to date. “European fusion” is how he describes the food. “We focus on all of the countries of Europe as where I pull all of my ideas and thought processes from, but we refuse to make one defined dish.”
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope…
It’s hard to resist the allure of a good rack of ribs, even if you know you’re going to need a dozen wet-naps to clean up afterwards. Many professional BBQers spend a lifetime trying to perfect their baby back recipe. Since we didn’t have that long to wait, we checked out…
Chef Eric Osburn, who opened Centurion in Roosevelt Square this June, has been cooking ever since he saw his dad flip an omelet for the first time at age 11. By 13, he was cooking all the meals at home, had his first kitchen job at 15, and was taken under chef Sam Caniglia’s tutelage in a country club outside Chicago at 16.
With pie on the brain these days (if your calendar’s not marked, write down November 13 for Chow Bella’s Pie Social and dust off your cookbooks), we couldn’t resist sharing a couple slices of sweet dishes that will hold up even in this heat — they’re felted. Buy a pattern…
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope…
Mack Duncan The puppeteer, filmmaker and founding member of The Torch Theatre improvises with Apollo 12, Die Puppet Die and Mack Duncan: 1-Man Show. Some of his upcoming performances may be found at www.thetorchtheatre.com What’d you eat for dinner last night? The second half of the Little Ceasars pizza I…
You’d think after their recent salmonella poisoning incident, Taco Bell would be more careful about what they tell us to put in our mouths. Not so. The company that claims it has always considered itself Mexican-inspired (hey, we use the word “tacos” and have neato, adobe-style restaurant facades. Olé!) recently…
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope…
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: Sammy Wiley, What Are You Eating? Abnormal Ales: 10…
While it was definitely a cookies ‘n’ milk kind of afternoon, we couldn’t sacrifice the opportunity for some much needed caffeine (plus these guys tends to make some pretty killer java). There are a bunch of places that use these feel-better-about-wasting-plastic recyclable cups, the real satisfaction is in one of…
In his latest book, Medium Raw, Chef turned Food Writer turned Celebrity Chef Anthony Bourdain posits the following: “Who doesn’t like a good wank now and then?” Bourdain is talking about food porn; written chronicles of culinary exploits that make you feel glad to be alive and in possession of…
