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As you know, or if you don’t know, I’ll tell you this: “The Velveteen Rabbit” play is a Christmas story.
Fantasizing about throwing a big holiday bash but fearful you'll spend the whole party — or worse, the whole week — in the kitchen prepping? We've got you covered.
‘Tis the season to be jolly, to deck the halls and to buy presents for family and friends. But, did you know the holidays are also considered by some experts to be a good time to buy or sell a home?
More than one thousand luminarias brighten up the stone walls and dwellings of these ruins, a maze-like 800-year-old Salado village. The evening includes holiday music, Native American storytellers and dancers, a visit from Santa Claus and a bonfire. Vendors, like Navajo jewelry maker Maryann Yazzie of Mesa, will sell gifts, and you’ll get hot chocolate, hot apple cider, hot tea, coffee and cookies on the house.
DETAILS >> 5 p.m. to 9 p.m. Sunday, Dec. 22. Besh-Ba-Gowah Archeological Park, 1324 S. Jesse Hayes Road, Globe. Free admission. (928) 425-0320 or GlobeAZ.gov/visitors/besh-ba-gowah. [More on next slide >>]
My definition of the ideal summer cocktail? Easy to make, refreshing to drink. Come the winter holidays, I make only one change: Easy to make, comforting to drink.
Crisp, fall air can be hard to come in the Valley, but Boyce Thompson Arboretum has it in spades at its annual festival where attendees are invited to enjoy the bright foliage of the Chinese Pistachio trees, listen to live folk music, sip hot cider and browse a variety of arts and crafts booths.
Every Thanksgiving presents the same challenge — how to juggle the turkey and the stuffing and the pie and all those sides in just one oven.
With Thanksgiving falling on the first day of Hanukkah, I wanted to look for ways to blend a little each holiday at the same table.
Fall means the chance to enjoy a well-built cocktail, mug of small-batch beer or cup of hard cider in front of a welcoming fire.
There is something so perfect, so satisfying about a bowl of warm squash bisque on a cool fall evening. And it is such a versatile dish, it is easily doctored in so many ways.
As satisfying as it is to eat freshly picked apples straight up and unadorned, the chill of fall makes it equally tempting to head back to the kitchen and bake them into a pie.
ILE-AUX-GRUES, QUEBEC — What a difference a bridge makes.
Most of us have a pretty limited banana repertoire. We eat them straight up, baked into quick breads, pureed into smoothies, or sliced into either fruit salad or some sort of breakfast food. That's about it.
By this point in the summer, I've had about all the burgers, dogs and birds I can handle. It's time to try something a little different on the grill.
Everyone loves a good homemade pickle. But not everyone loves to break out the canning equipment for the occasion.
This is the dish that started my love affair with grilling and barbecue! North Carolina-style pulled pork!
Who says salsa has to be made from tomatoes? Or dumped unceremoniously from a jar?
One variety of pepper just isn't enough to get this potato salad ready for your July Fourth celebration. So we upped it to three — black pepper, cayenne pepper and roasted red peppers — each adding their own distinct flavor. And don't worry, the bite of black and cayenne peppers are tamed by the sweet roasted red peppers and the sour cream dressing.
Concho; Roosevelt Lake; Flagstaff
Mexican cuisine has been popular for a long time, but my recent travels around our country have persuaded me that fish tacos are big now in a way they never were before.
Casseroles have never really had much of a place in my culinary repertoire. It's a time thing mostly. I'd rather sear something off in a few minutes than stand around while it slowly bakes.
Is any ingredient more hardworking, yet humble, than the onion?
When salsa overtook ketchup as America's favorite condiment in the 1990s you had to know that "taco night" wasn't far behind.
Burgers and potato salad are traditional fare at Memorial Day picnics, but it's also fun to shake things up every now and again with an unexpected new flavor. And if the recipe for said dish is as easy as it is lip-smacking? So much the better for the cook, who would much rather be relaxing in the sunshine with guests than fretting over complicated details.