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If you haven't been by the patio at Monti's La Casa Vieja in Tempe for a while, it's changed.
NEW YORK — You can recycle your waste, grow your own food and drive a fuel-efficient car. But being socially responsible isn't so easy when it comes to the clothes on your back.
Popular downtown Gilbert Postino East WineCafe is set to welcome a new neighbor with some south of the border flair. Joyride Taco House is set to open June 3 on the north side of Postino’s Grainbelt building, and it will share some outdoor space with the wine bar.
MIAMI — When you're talking about rum, how much does the Caribbean really matter?
In this Wednesday, April 17, 2013 photo, Nicole Desmond examines a spiced rum during one of the Miami Rum Festival judging sessions. Rum: It's not just the alcohol that made you queasy in college. And it's not all the same. Thousands of people are expected to attend the weeklong festival that begins April 15 in Miami to sample more than 200 kinds of rum and discuss industry trends. (AP Photo/J Pat Carter)
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.
Though the recipe calls for bone-in, skin-on chicken thighs, we also tested it with boneless, skinless thighs and found it just as delicious.
MISO-SMOTHERED CHICKEN
Start to finish: 1 hour 15 minutes (30 minutes active)
Servings: 4
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
4 bone-in, skin-on chicken thighs
2 tablespoons vegetable or canola oil
2 cups chopped yellow onions
1 tablespoon minced garlic
1/3 cup bourbon
2 cups chicken stock
1/2 cup orange juice
2 tablespoons soy sauce
1 tablespoon dark miso
8 ounces shiitake mushrooms, stems discarded, thinly sliced
Cooked rice, to serve
In a large bowl, mix together the flour, salt, cayenne and garlic powder. Add the chicken and toss well to coat evenly.
In a medium Dutch oven over medium, heat the oil until it shimmers. Add the chicken pieces skin side down and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer the chicken to a paper-towel-lined plate. Set aside.
Pour off all but 2 tablespoons of oil from the pot. Reduce the heat to medium-low ad add the onions. Cook, stirring occasionally, until softened and golden, 12 to 15 minutes. Stir in the garlic and cook for 1 minute. Add the bourbon and cook until all the liquid has evaporated, about 2 minutes.
Stir in the chicken stock, orange juice, soy sauce and miso and bring to a simmer. Return the chicken to the pot, cover and simmer until the chicken is cooked through and tender, about 30 minutes.
Add the mushrooms and simmer, uncovered, until the mushrooms are tender and the sauce is thickened to the consistency of a gravy, about 10 to 15 minutes longer. Serve with rice.
Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (5 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 3 g fiber; 5 g sugar; 22 g protein; 1200 mg sodium.
(Recipe from Edward Lee's "Smoke and Pickles," Artisan, 2013)
Chef Andrea Reusing is seen in the kitchen at Lantern in Chapel Hill, N.C., Wednesday, April 10, 2013. Southern food may be the country's only true regional cuisine. But its reputation for fried chicken, collard greens and biscuits is being challenged by an unlikely source: Yankee chefs. In North Carolina, New Jersey native Reusing adds seven-spice, tamarind and other Asian flavors to pork and shrimp. (AP Photo/Gerry Broome)
Chef Andrea Reusing is seen in the kitchen at Lantern in Chapel Hill, N.C., Wednesday, April 10, 2013. Southern food may be the country's only true regional cuisine. But its reputation for fried chicken, collard greens and biscuits is being challenged by an unlikely source: Yankee chefs. In North Carolina, New Jersey native Reusing adds seven-spice, tamarind and other Asian flavors to pork and shrimp. (AP Photo/Gerry Broome)
Chef Andrea Reusing is seen in the kitchen at Lantern in Chapel Hill, N.C., Wednesday, April 10, 2013. Southern food may be the country's only true regional cuisine. But its reputation for fried chicken, collard greens and biscuits is being challenged by an unlikely source: Yankee chefs. In North Carolina, New Jersey native Reusing adds seven-spice, tamarind and other Asian flavors to pork and shrimp. (AP Photo/Gerry Broome)
Salt and pepper shrimp, prepared by Chef Andrea Reusing at Lantern in Chapel Hill, N.C., Wednesday, April 10, 2013. Southern food may be the country's only true regional cuisine. But its reputation for fried chicken, collard greens and biscuits is being challenged by an unlikely source: Yankee chefs. In North Carolina, New Jersey native Reusing adds seven-spice, tamarind and other Asian flavors to pork and shrimp. (AP Photo/Gerry Broome)
Andy Dick has spent well over 10 years trying to get his life together.
Gardening can be an intoxicating hobby, especially if the botany is booze-related.
Mesa Unified School District’s Parent University will offer a workshop on current drug patterns later this month.
Coffee has become my new favorite ingredient when roasting meat.
Use spice and drive, and it may be more likely you’ll pay for the crime in Mesa.
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!
In this image taken on Jan. 28, 2013, from left clockwise, a glass of citrus bubbly with a small curl of lemon on top, a glass of spiced rose-pomegranate spritzer with a star anise on top, two glasses of sparkling wine, and a glass of wild meadow with berries, are shown with canapes and blini in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on Jan. 28, 2013, from left clockwise, a glass of citrus bubbly with a small curl of lemon on top, a glass of spiced rose-pomegranate spritzer with a star anise on top, two glasses of sparkling wine, and a glass of wild meadow with berries are shown with canapes on a serving tray in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on Jan. 28, 2013, from left, a glass of citrus bubbly with a small curl of lemon on top, a glass of spiced rose-pomegranate spritzer with a star anise on top, and two glasses of sparkling wine, with canapes are shown on a table in Concord, N.H. (AP Photo/Matthew Mead)
It's a Saturday afternoon, and a multitude of fans – 25,000 total throughout a day defined by a peek-a-boo sun – meander underneath Chase Field's retractable roof for the annual D-Backs annual FanFest. The day is a prelude to the upcoming season – an opportunity for the Diamondback faithful to snag a few autographs, take a few cuts against a wiffleball-lobbing Wade Miley and, most importantly, bask in the glow of the lovely optimism that comes before the realities of a 162-game season commence.
Don't worry if you've yet to find something special for loved ones this Valentine's Day. You can easily and inexpensively add extra heart to gifts by making them at home.
The day of the big game calls for big, stick-to-your-ribs grub.
Allow me to confess right at the start — this is not your grandfather's Reuben sandwich.
LUBBOCK, Texas — Attention, bread shoppers: A Texas company could have the answer to some consumers' unwelcome discovery that just-purchased loaves contain mold.
Guest Commentary by Michael Carroll
Guest commentary by Phil Kerpen
By Mark Heller, Tribune
By Mark Scarp, contributing columnist
By Jerry Brown, contributing columnist
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