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Lloyd Melton is the owner of Biscuits Restaurant, 1235 N. Gilbert Road, Gilbert, (480) 497-0321, and 4623 E. Elliot Road, Phoenix, (480) 209-1850 or BiscuitsAZ.com
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.
A Scottsdale restaurant planned to reopen Tuesday night after it temporarily shut its doors following an embarrassing reality TV experience.
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.
When the weather turns warm, I find myself craving the smell and taste of a great homemade burger off the grill.
Barbecue chicken is one of my favorite summertime dishes. I like every part of it — the tomato-based sauce (the spicier the better), the crispy skin, even the bones.
Another Italian eatery is preparing to open in the recently closed Anzio Landing restaurant space in Mesa.
Ron Siegel is owner of Red, White & Brew, 6740 E. McDowell Road, Mesa, (480) 807-9393 or RWBAZ.com
Fancy having Brangelina, Drew Barrymore and Dan Aykroyd over for dinner? No problem, they'll even bring the wine.
NAPA, Calif. — Love the lush and lovely Napa Valley but hate how expensive it can be? You're not the first. In the late 19th century, writer Robert Louis Stevenson moved his honeymoon to the rustic but free setting of an abandoned mining camp when the $10-a-week going rate for Calistoga hotels proved too much for his slender purse.
Time for a confession. As a child, I never once celebrated Mother's Day. My parents thought the holiday was nothing more than a cheesy excuse to sell greeting cards, and who was I to argue?
Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.
**COMMERCIAL IMAGE** In this photo distributed by Feature Photo Service for S.Pellegrino: Daniel Humm, chef and co-owner of Eleven Madison Park (left), celebrates the announcement of the World's 50 Best Restaurants sponsored by S.Pellegrino and Acqua Panna with Thomas Keller, Chef and owner of Per Se (#11) and The French Laundry (#47), in front on London's Guildhall on Monday, April 29, 2013. Six U.S. restaurants were recognized on the list, with Eleven Madison Park honored as the top U.S. restaurant at #5 on the World's 50 Best list. (David Parry/Feature Photo Service for S.Pellegrino)
There are restaurants that slash prices on margaritas or invite a mariachi band for Cinco de Mayo - and then there are restaurants that go a little nuts.
No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I've always found it off-putting.
Happiness is... a warm cheese sandwich.
On Sunday, the popular PBS restaurant review show, “Check, Please! Arizona,” hosts its first food festival at CityScape in Phoenix. While attendees enjoy a plethora of food and wine samples and live demonstrations from award-winning chefs like Robert McGrath and Chris Bianco, one humble festival booth — Pittsburgh Willy’s Gourmet Hot Dogs — takes the next step in its Cinderella story.
Local chefs featured on the Eight, Arizona PBS show “Check, Please! Arizona” gather at the inaugural Check, Please! Arizona Festival, where fans and foodies can sample some of the Valley’s best restaurant fare and audition for upcoming episodes of the show. Cuisine from at least 36 of the independent restaurants – from five-star dining establishments to tucked-away cafes – previously featured on the show will be offered. Among event highlights are cooking demonstrations, panel discussions and the chance to audition in front of cameras.
It all started in 1961 in Jean Nidetch's living room in New York City. A few overweight friends met each week to talk and troubleshoot their way through a sensible but strict diet from the health department's obesity clinic.
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.
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.
Start to finish: 1 hour 15 minutes (30 minutes active)
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 publicity photo provided by Artisan Books shows the cover of Chef Edward Lee's cookbook, "Smoke & Pickles," with recipes and stories from a new Southern kitchen. (AP Photo/Artisan Books, Grant Cornett)
In this June 2012 publicity photo provided by Artisan Books, Chef Edward Lee visits with local cows in Louisville, Ky, as seen in his book, "Smoke & Pickles," published by Artisan Books. (AP Photo/Artisan Books, Grant Cornett)
In this June 2012 publicity photo provided by Artisan Books, Chef Edward Lee grills lamb in Louisville, K.Y. Lee recommends lamb barbecue for its smokiness and simplicity in his book, "Smoke & Pickles," published by Artisan Books. AP Photo/Artisan Books, Grant Cornett)