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The trouble with spring is that we get eager to grill, but we can't always count on the weather to cooperate.
Pasta carbonara — richly cheesy, creamy and studded with crisped pancetta — is easily one of the most comforting of pasta dishes. The only trouble is, with the onset of warmer weather we tend to crave salads more than steaming bowls of pasta. So for this recipe, we decided to have it both ways.
When the weather turns warm, I find myself craving the smell and taste of a great homemade burger off the grill.
Starchy, crunchy and flavorful, fried rice is a deeply satisfying dish no matter what you add to it. And you can add just about any vegetable or protein you care to name, fresh or left over.
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.
The unpredictable nature of spring — balmy one moment, frigid the next — makes us hanker for dishes that reflect the season's maybe-maybe not feel.
NASHVILLE, Tenn. — Most folks know Memphis for its barbecue and Philly for its cheesesteaks, but how about Nashville and its hot chicken?
Gardening can be an intoxicating hobby, especially if the botany is booze-related.
Arizona's self-employed could be in line to get a tax break designed to partly offset a $900 increase in what they're paying to the federal government.
Hot chilies are members of the nightshade family, along with all other sweet peppers, potatoes, tomatoes, and eggplant.
Coffee has become my new favorite ingredient when roasting meat.
Arm & Hammer Baking soda boxes are shown in this undated photo. The distinctive yellow boxes deodorizing most American refrigerators and freezers. (AP Photo/Richard Drew)
PHOENIX -- Gov. Jan Brewer formally proposed an extensive revamp of how Arizona collects sales taxes, drawing immediate fire from cities who fear major financial losses.
Lady and the Tramp had the right idea.
Looking for a few simple ways to freshen up the go-to dish of the Super Bowl? We cobbled together a mighty tasty basic guacamole, then came up with four ways to turn basic into unbelievably good.
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.
The day of the big game calls for big, stick-to-your-ribs grub.
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.
We will remember 2012 as a year of change and extremely hard work by our board, staff and countless volunteers. As we wrap up the year, we thought we would take this opportunity to summarize what your Ahwatukee Foothills Chamber of Commerce has been up to since January of this year.
How do you make a New Year's party that the whole family can enjoy?
For me, eggnog season can't come soon enough. As soon as Halloween is packed away, I buy a quart of my favorite eggnog at the grocery store. I drink it little by little, spiked and not. I make eggnog cappuccinos in the morning and eggnog milkshakes at night. On the weekends, there is nothing like French toast made with eggnog.
Dear Speaker Boehner, I’d like to purchase a new refrigerator. Would you please help me understand your logic on this issue?
If you can make a peanut butter and jelly sandwich and fry an egg, you already have all the skills needed to make this incredible Christmas morning stuffed French toast.
You can keep your decorated, stained glass, death-by-chocolate, triple-dunked biscotti bombs, or whatever this holiday season's must-bake cookie will be.
My family has always insisted that the centerpiece of our Christmas feast be some kind of show-stopping roast. We're talking a standing rib roast or whole beef tenderloin. And, as if these prizes were not already rich enough in themselves, we tend to pair them with an extravagant sauce, usually bearnaise. Hey, it's Christmas.