Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.

Trumpeter/bandleader Doc Severinsen can still hit the notes, and it's not something he ever takes for granted. He always warms up.

No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I've always found it off-putting.

One-pot chicken that is a blast of savory goodness

This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking — fried chicken — with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms. Together they produce a chicken that is tender and wildly flavorful with a thick sauce that is good enough to eat by the spoonful.

Eddie Castillo said that the South American culture has the empanada, the British have the pasty, and he and his business partner Mike Caliendo are giving Arizona the hand pie.

Eddie Castillo said that the South American culture has the empanada, the British have the pasty, and he and his business partner Mike Caliendo are giving Arizona the hand pie.

The first time I ate raw asparagus was during the '80s at an Italian restaurant in New York. Someone else must have pushed me to order it because until then the only asparagus I'd ever encountered was steamed and buttered, and I really liked it just that way. Raw asparagus? Must be bland and boring.

SAN FRANCISCO — What happens when you ask a group of food world luminaries to come up with their picks for Best Food Scene in a movie?

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!

If you’re looking for a meatball sandwich or fettuccine alfredo, you won’t find it here.

The olives from the 2012 harvest have been pressed, and the slick, aromatic liquid they yielded is something to celebrate. At least, it is around these parts.

First, a confession. I don't watch the Super Bowl. As a matter of fact, I rarely even know who is playing. Still, I'm well aware that it is far and away America's largest secular holiday and that the celebration requires not only watching the game on television, but also eating a hefty snack or meal while doing so.

Allow me to confess right at the start — this is not your grandfather's Reuben sandwich.

Just a mile from the Mesa location for the Chicago Cubs new spring training facility, another Windy City mainstay is set to open: Portillo’s. The restaurant that specializes in Chicago hot dogs and Italian beef will open a 7,000-square foot eatery in the summer of 2013 at Tempe Marketplace.

When it comes to food, "recooked" isn't generally a term met with much affection. The dairy world, however, gives us a fine exception in ricotta cheese.

Something new is bubbling up in the world of cocktails as canny mixologists skip the soda and turn to sparkling wine as their new go-to mixer.

It's easy to have romantic visions of the holidays - cozy fires, perfectly wrapped gifts, your house decorated like a magazine spread, all your friends gathered to celebrate, marveling at your culinary prowess.

Adults in the East Valley are getting another option for hanging out late on a Saturday night.

The key to a great food experience around the holidays is extending it as long as possible.

The key to a great food experience around the holidays is extending it as long as possible.

Party food is supposed to be easy. You are, after all, having a party to have a good time, right?

TASTE. Chandler’s Culinary Festival returns Oct. 6 with expanded local restaurant offerings and new evening hours.