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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.
Let's all stop being coy and fess up, shall we? The truth is, even those of us who work with cookbooks, write about cookbooks, collect cookbooks — heck, even write cookbooks ourselves — don't actually cook from cookbooks. At least not nearly as frequently as we'd like to/promise ourselves we will/tell others we do.
PHOENIX — When Twitter and Facebook first began to catch fire, so did food trucks. Mobile kitchens in cities like Los Angeles and New York branded themselves, using social media to gain foodie followers. But the gourmet meals-on-wheels trend was slow to hit Phoenix streets.
Thanksgiving is the holiday of sanctioned indulgence, but that doesn't mean the meal has to break the bank. Strategic splurging can keep your budget — and your time — under control.
Potato latkes may be the best known variety of this crispy staple of Hanukkah meals, but don't feel you need to limit yourself to them.
CHICAGO — Doug Sohn has made an art of the traditional Chicago-style hot dog, replete with mustard, onions, pickle relish, dill spear, tomatoes, celery salt and sport peppers. (No ketchup!)
Come January, Arizona's minimum wage workers will be able to afford an extra Big Mac a week.
In this Oct. 9, 2013, photo, early customers line up next to unusual menu's that adorn a wall at Doug Sohn's Hot Doug's restaurant on the northwest side of Chicago, at what has been called "The Sausage Superstore and Encased Meat Emporium." Sohn's hot dog eatery offers such creations as, _ smoked and spicy alligator sausage with crayfish etoufee mayonnaise and smoked blue cheese drizzled with honey, _ apple, pear and port wine elk sausage with cherry-apricot mustard, double creme brie cheese and pate de campagne, and _ red mole turkey sausage with chipotle dijonnaise, queso asadero and fried tortillas. Sohn has a rotating stockpile of about 100 recipes that he’s created and gets his meats from a dozen different sausage makers. He says he knew he hit it big when the sausage companies started coming to him. (AP Photo/M. Spencer Green)
In this Oct. 9, 2013, photo, unusual menu's adorn the wall at Doug Sohn's Hot Doug's restaurant on the northwest side of Chicago, at what has been called "The Sausage Superstore and Encased Meat Emporium." Sohn has a rotating stockpile of about 100 recipes that he’s created and gets his meats from a dozen different sausage makers. He says he knew he hit it big when the sausage companies started coming to him. (AP Photo/M. Spencer Green)
So maybe the chance to taste the flaky spawn of a doughnut and croissant won't get you lining up at the crack of dawn. Maybe you're holding out for a burger nestled between fried ramen noodles. Or perhaps it's the elusive McRib that moves you.
OCEAN CITY, Md. — The crabs, and carbs, aren't just in Baltimore.
Yikes! The restaurant floor looked like feral pigs had torn up someone’s vegetable garden. My oldest child, a toddler, sat in a public high chair for the first time.
Rosh Hashana typically is a solidly autumnal holiday, falling sometimes as late as October. But this year, the Jewish New Year comes early — the first week of September, a time when summer's bounty is still fresh for much of the country.
Q: Where do you and your family like to eat out?
A: When you’re talking about places we frequent, one of our favorites has to be Pita Jungle. We’re there once a week. We go to the one on Williams Field Road in Gilbert; it’s close to our neighborhood. The food is really good. The atmosphere is relaxed and kid friendly. We have a 4-year-old and an 11-year-old, and we really like their kids’ menu. It’s healthier stuff — they’re not getting greasy pizza or fried chicken fingers, they’re getting grilled chicken and fruit and veggies, things like that.
Q: What do the kids like to order there?
A: My daughter always gets the hummus. It’s a favorite, so we always start with that. And she always gets the Greek salad with extra kalamata olives and feta. My 4-year-old likes their macaroni and cheese and their grilled chicken, and they give them a little plate with fruit on it, so he’s good. [More on next slide ...]
“Yum” doesn’t come to mind when most people see a spiny prickly pear cactus.
For nearly three years, Dori’s Bakery and Cafe has solidified its customer base with an eclectic menu for breakfast, lunch or dinner, along with a wholesale service to restaurants and a delivery service.
Q: Tell us about your restaurant.
A: We’ve been in the restaurant business since 1986. We started out as Swenson’s back then — we had a Swenson’s in Chandler, East Mesa, and at the outlet mall at Power and Baseline (roads). When we didn’t want to be a franchise anymore, we came up with Creative Ice Cream and Food, and that became our catering company. But we also wanted to create a small, very homey cafe. I think we can seat 48 people, and a lot of things on our menu are named after us, our kids and our grandkids. We make homemade fudge, frozen custard, ice creams and sorbets. [More on next slide ...]
Boneless, skinless chicken breasts are literally THE white meat of the meat world. They are a great lean protein, quick and easy to prepare, freeze well, and take to just about any flavor or cuisine you care for. But they also can be rather dull. So we've come up with three ways to jazz up this weeknight staple.
This just might be music to foodies' ears. One of the nation's premier concert promoters is overhauling its concessions to serve only local produce and humanely-raised meats.
Grover and I go way back. Being a child of the ‘70s, “Sesame Street” was a part of life. The characters and songs from the show still flow easily through my head: “Around. Around. Around. Around. Over and under and through.”
Susan Wright is the owner and chief menu designer at The Gilbert House Restaurant, 397 S. Gilbert Road, Gilbert. Reach it at (480) 507-3383 or GilbertHouseRestaurant.com.
As recently as eight months ago, I'd have told you I don't really care for fried chicken.
NEW YORK — Starbucks has a new way to wake up its customers: showing the calories in its drinks.
In this Monday, June 17, 2013 photo, a menu board showing calorie counts hangs at a Starbucks in New York. The Seattle-based coffee chain says it will start posting calorie counts on menu boards nationwide next week, ahead of a federal regulation that would require it to do so. (AP Photo/Candice Choi)
Restaurants in Phoenix come and go. Many hope to gain loyal customers, but few catch on quite like Beaver Choice.