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Burgers and potato salad are traditional fare at Memorial Day picnics, but it's also fun to shake things up every now and again with an unexpected new flavor. And if the recipe for said dish is as easy as it is lip-smacking? So much the better for the cook, who would much rather be relaxing in the sunshine with guests than fretting over complicated details.
This weekend, Chandler husband-and-wife team Chad and Erin Romanoff celebrate the one-year anniversary of their vintage silver food truck — The Uprooted Kitchen. Appearing weekly at Gilbert Farmers Market and Food Truck Friday in Phoenix, the Romanoff’s “restaurant on wheels” is a true gem found right in our own backyard.
In February, elementary physical education teachers challenged 5,000-plus fifth-graders in Mesa Public School District to make healthy food choices and get more exercise for 28 consecutive days as part of Blue Cross Blue Shield of Arizona’s Walk On! Challenge. Every fifth-grade student in the Mesa district had the opportunity to participate in the Walk On! Challenge, which was facilitated by the physical education teachers in each of the elementary schools in Mesa.
BOISE, Idaho — A dozen years after a customer revolt forced Monsanto to ditch its genetically engineered potato, an Idaho company aims to resurrect high-tech spuds.
At heart, a quesadilla is pretty much a Mexican grilled cheese. Take a tortilla, stuff it with something savory, add some cheese, fold it in half and toast it. It's also pretty delicious.
PORTLAND, Maine — There's no smoke and mirrors about it — Americans are eating a lot more smoked seafood than they used to.
Whoever believes there's nothing new under the sun hasn't seen the plants being introduced for the 2013 gardening season.
Mom always said to eat your vegetables, so this Mother's Day serve her breakfast in bed inspired by a walk through the garden.
LOS ANGELES — Isabella Rossellini's search for the meaning of maternal instinct in "Mammas" looks at nine animals where things like polygamy, lying and dying convince her that "anything goes."
This undated publicity photo provided by Burpee shows sweet corn that is grown in a pot. No need to garden in large rectangles when you can plant edibles in 24-inch containers. On Deck Sweet Corn (Burpee) leads the parade of several high-yield vegetables being developed for patios or tight spaces. (AP Photo/Burpee)
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.
Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.
This undated publicity photo provided by publisher is Ten Speed Press shows the cover of Deborah Madison's cookbook, "Vegetable Literacy," published by Ten Speed Press.
No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I've always found it off-putting.
Sometimes the best view isn't what you see through a window but what catches your eye underneath it.
“The Four Seasons,” a set of four 15-foot fiberglass sculptures by American artist and filmmaker Philip Haas, are on display at Desert Botanical Garden in Phoenix until April 28.
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.
I was chopping vegetables for dinner recently when my 14-year-old daughter, Grace, disappeared with the unusable end of the bok choy. She returned five minutes later with paper, a stamping ink pad and the pilfered vegetable.
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)
This undated handout photo provided by Kristin Sutcliffe shows a okra where the end of it was cut off and its immediate seeds scooped out to stamp the image of a delicate flower. It’s the element of surprise -- when an ordinary vegetable imparts a beautiful image – that grabs folks who stamp with food. (AP Photo/Kristin Sutcliffe)
This undated handout photo provided by Sarah Raven shows her usage of a single clove of garlic, skin removed, to stamp flower petals on paper. It’s the element of surprise -- when an ordinary fruit or vegetable imparts a beautiful image – that grabs folks who stamp with food. (AP Photo/Sarah Raven) NO SALES
SAN DIEGO — La Jolla's jagged coastline is strictly protected by environmental laws to ensure the San Diego community remains the kind of seaside jewel that has attracted swanky restaurants, top-flight hotels and some of the nation's rich and famous, including billionaire businessman Irwin Jacobs and former presidential candidate Mitt Romney.
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.
Arizona shoppers are getting a bit of a financial reprieve as prices for meat took an unexpected -- and potentially unexplained -- drop during the first quarter of the year.
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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