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This past summer I fell in love with a kitchen gadget that has been relatively slow to catch on in the U.S. — the mandoline.
There are bakers and there are cooks. It takes a chemist's love of precision to be a baker. Me? I'm a cook.
If your daily route takes you through Tempe, there’s a fresh, new choice for healthful morning and afternoon pick-me-ups.
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.
If the old-timey clothing and equipment at this weekend’s Chandler Chuck Wagon Cook-off don’t take you back in time, the food surely ought to.
Pastrami. Horseradish. Matzo. Frying in oil. All the makings of a traditional Jewish holiday meal. But this time, we add turkey, a nod to the first day of Hanukkah falling on Thanksgiving this year.
Everyone loves the idea of a grilled pork chop, but they often fall short of expectations. And I blame the butcher!
Shopping at Superstition Ranch Market, unlike the name itself, isn’t based on anything supernatural.
OCEAN CITY, Md. — The crabs, and carbs, aren't just in Baltimore.
The great thing about quick breads also is the most obvious. They're quick.
On Aug. 24, Helen Spencer Schlie celebrated her 90th birthday doing the things she loves most — working a full day at the Old and Rare Bookstore she owns in Mesa, and spending time with family and friends that evening.
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.
PARIS — The country that gave us the words restaurant, bistro and cuisine is changing how it eats.
Here’s a shocker. The National Resource Defense Council estimates that we throw away 25 percent of the groceries we buy.
When I was a child, I thought like a child, I ate like a child: PB&Js, BLTs and grilled cheese sandwiches made from slices of Velveeta melted to gooey perfection between two slices of skillet-toasted white bread.
When I was growing up in Virginia, one of the signs of summer I anticipated most was the appearance of fat green tomatoes on the vines in our garden. We picked them well before they started to blush, dipped the thick slices in egg and milk, dredged them with cornmeal, salt and pepper, then fried them in a skillet.
An East Valley woman is hoping her tasty — and patriotic — dessert treat has what it takes to win her $1 million.
The beauty of ice cream in summer is you really don't need to do anything to it to enjoy it. A big unadorned bowl is a simple, delicious pleasure all on its own.
Is any ingredient more hardworking, yet humble, than the onion?
Whoever believes there's nothing new under the sun hasn't seen the plants being introduced for the 2013 gardening season.