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When the weather turns warm, I find myself craving the smell and taste of a great homemade burger off the grill.
Barbecue chicken is one of my favorite summertime dishes. I like every part of it — the tomato-based sauce (the spicier the better), the crispy skin, even the bones.
Picking up some fresh wines for summer is in the bag — or shopping cart, actually — as supermarkets get in touch with their inner sommeliers.
Happiness is... a warm cheese sandwich.
In this June 2012 publicity photo provided by Artisan Books, Chef Edward Lee grills lamb in Louisville, K.Y. Lee recommends lamb barbecue for its smokiness and simplicity in his book, "Smoke & Pickles," published by Artisan Books. AP Photo/Artisan Books, Grant Cornett)
My trick to throwing a great party — and I love throwing a great party — is to keep my stress level as low as possible. Because an at-ease host makes for at-ease guests.
Agritopia, an agriculturally-focused, multi-use community in Gilbert, is planning what’s shaping to be its largest project since its establishment. Epicenter at Agritopia will be a food-based shopping center established over an estimated 25 acres that aims to showcase local farmers and retailers in an innovative way.
This weekend downtown Chandler will be piled high with more than 20,000 pounds of BBQ at the Great American Barbeque and Beer Festival. The roster of restaurants dishing up ribs, brisket, pulled pork and chicken includes old favorites Famous Dave’s, Honey Bear’s BBQ, Joe’s Real BBQ and Tom’s BBQ, along with some newcomers including Porkopolis.
Nick Escalante enjoys grilling his family's meals a couple of times a week year-round, but doesn't like cleaning the greasy mess that comes with it.
Of all of the awards shows I love to watch (and I love to watch them all), the Oscars is my favorite. And it's a great excuse to throw a party. Many of my friends do the "red carpet" thing for their own parties and ask guests to dress in their black tie best. But I prefer watching in comfy clothes and snacking on simple but satisfying nibbles. After all, it's a very long show!
I long ago fell in love with the clean, crisp, sweet taste of Meyer lemons. And recently, Mexican foods guru Rick Bayless reminded me why.
My mouth is watering, and there’s not a thing I can do about it.
For an easy and affordable way to while away our weekend, we’re looking to downtown Mesa.
Few foods are as satisfying as a golden potato pancake that is soft and tender inside, but crispy outside. But this simple dish so often is bungled. It can be undercooked, overcooked and/or soaked in grease.
What do you get when you mix ugly sweaters, a horse-drawn stagecoach, BBQ ribs and a fat guy in a red suit? The Jingle Bell BBQ in downtown Mesa.
Mmmm. Nothing says good eats like soy residue.
BLD (1920 W. Germann Road, Chandler  779-8646). Short for Breakfast, Lunch and Dinner, BLD serves up chef-crafted comfort foods in a casual neighborhood environment, with a healthy disregard for when you’re “supposed” to crave dishes like bacon-studded waffles paired with fried chicken. (Breakfast is available until 2 p.m. daily.) A drive-thru window serves barista-made coffees, specialty drinks and meals on-the-go when you’re in a hurry — but a couple of bites always convince us these are meals best lingered over with good friends, good drinks (also available) and good conversation. $$
Chompie’s (1160 E. University Drive, Tempe  557-0700). Founded in 1979 by the Borenstein family, originally from Queens, N.Y., Chompie’s serves up a huge menu of “breakfast all day,” N.Y.-style pastrami and corned beef sandwiches, matzo ball soup, and baked-from-scratch breads, cakes and pastries. Don’t miss the boiled-then-baked bagels in 35 varieties and the sliders, featured on an episode of “Man vs. Food.” Additional location in Chandler (3481 W. Frye Road  398-3008). $$
Alessia’s Ristorante Italiano (5251 E. Brown Road, Mesa  396-2888). Unassuming from the outside, this authentic Italian gem offers a cozy, romantic setting on the inside, and it recently expanded into the former insurance suite next door to create a new entrance, bar and waiting area. Owners Jonathan and Shari Carr prepare every dish from scratch, making the food the true star here. $$
A few years ago I created a recipe for a killer barbecue sauce. It was exactly the way I like it - thick, rich, a lot savory, a little sweet and bursting with cumin, smoked paprika and so many other delicious seasonings.
A few years ago I created a recipe for a killer barbecue sauce. It was exactly the way I like it — thick, rich, a lot savory, a little sweet and bursting with cumin, smoked paprika and so many other delicious seasonings.
For the football fan who cooks, tailgates are a beautiful thing.
If you want to master the art of grilling, you need to accept the idea that more heat isn't necessarily better heat.
Remember wine coolers? Turns out they’re not actually all that cool these days.
Remember wine coolers? Turns out they're not actually all that cool these days.