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Joan Jett and the Blackhearts
A Valley woman recently received recognition for volunteering her time with a charity with a deep reach in the East Valley.
It's the bane of the home mixologist — complicated cocktail recipes that call for multiple (and often pricey) esoteric liquors doomed to be used once, then linger for years at the back of the cabinet.
At the peak of ripeness, an in-season tomato is one of the things that makes life worth living. Happily, that season is upon us. And this recipe is my ode to that summer tomato.
It was probably 15 years ago that I discovered the magic that is a nearly empty jar of jam.
When fall rolls around and it's back to school and work, wouldn't you love to start your day with something tastier and more substantial than that all-too-typical bowl of cold cereal? It's just so boring day after day. And that's apart from the fact that most cereals will fail to tide you over until lunchtime.
Tempe’s indie bookseller is hosting several events this summer that piqued our interest, but we’ve circled these three in red:
Steven Raichlen: The star of PBS’ “Primal Grill” signs copies of his new cookbook, “Man Made Meals: The Essential Cookbook for Guys,” in which he focuses on the creation of favorite dishes in creative and unique ways — blowtorch oatmeal, fire-eater chicken wings, black kale Caesar and down east lobster rolls, anyone?
DETAILS >> 7 p.m. Thursday, June 19. Changing Hands Bookstore, 6428 S. McClintock Drive. Free; seating opens at 6 p.m. and is first-come, first-served. (480) 730-0205 or ChangingHands.com.
Food writing class with Amy Silverman: If, like Julia Child, you love to eat and love writing about it even more, this food writing class with the editor of Phoenix New Times’ award-winning food blog Chow Bella will be a luscious treat. During the two-hour class, Silverman will give you a toolbox full of tips on everything from social media updates on your dining experiences, to writing a food blog and how to write long-form magazine stories about your favorite dish.
DETAILS >> 6:30 p.m. Tuesday, June 24. Changing Hands Bookstore, 6428 S. McClintock Drive. $25; includes snacks; pre-registration required. (480) 730-0205 or ChangingHands.com.
Diana Gabaldon: This New York Times bestselling author just released “Written in My Own Heart’s Blood” — the eighth installment in her “Outlander” historical fiction series, which is slated to become a STARZ network television drama . Changing Hands brings Gabaldon (pictured) to Mesa next week for a presentation and book signing.
DETAILS >> Doors open at 6:30 p.m. with the presentation beginning at 7 p.m. Wednesday, June 25. Dobson High School Auditorium, 1501 W. Guadalupe Road, Mesa. Two tickets to the event are free with the purchase of the book; kids 4 and younger are free. (480) 730-0205 or ChangingHands.com.
Let's talk potato salad. Everyone knows it's good — there's a reason it's a summer perennial — but that doesn't mean it's good for you. Here's a crafty version that swaps in sweet potatoes for the more traditional white potatoes and loses the standard recipe's abundant mayonnaise in favor of a dressing high in flavor and low in fat.
Beef may claim to be what's for dinner in America, but in the Middle East that honor often goes to lamb. It's prepared in innumerable ways, but my favorite is when the lamb is ground, spiced and grilled, then topped with some kind of yogurt sauce and finally tucked into a pita. And that's how we're rolling here.
Pork with mustard and molasses reminds me of my grandmother. Every summer, she would roast a fresh ham slathered with mustard and molasses. It was an all-day affair and the house would smell heavenly.
What to do on Father's Day when it's time to eat and you want to serve something manly and filling? Other than steak, that is. Here's a nominee that re-engineers a classic sports bar appetizer — jalapeno poppers.
Back in my restaurants days, we used to make a delicious summer salad of white rice with peas, shredded carrots and radishes dressed with a dill mayonnaise. It was tasty and filling but, in retrospect, I can't say it was terribly nutritious. But I figured there had to be a way to make it lighter, and there was.
Watching Sue Carlisle serve breakfast to training attendees at Infusionsoft in Chandler, one would think she worked there on a daily basis given the way she greets people by name and seems to know their food preferences by heart. But she is a caterer, founder of Straight to the Plate Catering, and for the last seven years she has been bringing food to companies and events all over Arizona.
Processed and convenience foods and shortcut cooking methods have become so entrenched in our culinary culture, it's easy to forget just how much we have forgotten about real cooking.
When it comes to ice cream, I generally feel it's hard to improve on a simple scoop right out of the carton. But this time my mind has turned to baked Alaska. I know... How retro!
When the Zac Brown Band hits the road, they take their instruments, amps and 54-foot custom food truck called "Cookie."
It's barbecue season, and chicken is the ideal candidate to get you grilling.
With grilling season upon us, we'll all be looking for new and delicious ways to feed a crowd. So I want to share one of my favorites — a center-cut salmon fillet.
Speaking as a mom and a chef, let me assure you — one of the nicest things you can do for Mom on Mother's Day is cook for her. Something sweet is best. And my candidate? Comforting, traditional rice pudding.
As the weather gets warmer, I cook lighter. And in The Husband's taxonomy of food, crabcakes are relatively light. So I thought I'd employ of couple of seasonal stars — peas and radishes — to put a spring spin on them.
Asparagus has been a delicious symbol of spring since at least as far back as the Greeks, who called it asparagos — literally, "to spring up." But however it is spelled, it makes me happy.
One of my favorite big city comfort foods is a staple of the diner scene — the patty melt.
Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had — things like gelatin, lemons, sugar and eggs.
Leaving aside anything made with powdered eggs (which don't really count as eggs at all in my book), I've never met an egg dish I didn't like. But at the tippy top of my list of favorites is the edible magic trick known as the souffled omelet.
Though carrots often make it into the Easter feast lineup, I've never understood why. Maybe it's a nod to the Easter bunny.