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It was probably 15 years ago that I discovered the magic that is a nearly empty jar of jam.
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.
It seems that more and more often, I encounter numerous clients, friends and associates who have been laid off or fired and many others who for one reason or another are out of work and looking for a job. If you are in this group of individuals and looking for employment, it can be a tremendously stressful time as you try and figure out what you are going to do to survive and pay your bills. It becomes even more worrisome to balance survival with the lengthy processes companies implement in their hiring practices.
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.
To say that the new Adam Sandler movie, "Blended," is better than some of his other recent work — "Jack and Jill," for example — isn't saying much. After all, some natural disasters cause less damage than others. But none are a positive development.
When the Zac Brown Band hits the road, they take their instruments, amps and 54-foot custom food truck called "Cookie."
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.
Invented in Buffalo, N.Y., during the '60s, Buffalo chicken wings have become a national favorite. Big surprise! If fat is where the flavor is, and if everyone's a sucker for flavor, Buffalo chicken couldn't lose.
I've always been a big fan of eggplant Parmesan. There are a bunch of ways to make this classic Italian dish, but I'm partial to what you might call the full-fat version: thick slices of breaded eggplant that are sauteed, then baked until creamy, and finally topped with tomato sauce and melted cheese.
MIAMI — One is a rock star and the other a rock star chef, but Sammy Hagar and Emeril Lagasse have a shared passion for food and music.
What to serve at this year's Oscar party? I had no clear idea about the right dish until I glanced at a list of the movies in contention.
Stephanie Rader, a new mom, said her Internet and cable costs were getting out of hand at her Cincinnati-area home.
There are bakers and there are cooks. It takes a chemist's love of precision to be a baker. Me? I'm a cook.
Just in time for Valentine's Day, here's a luxurious little treat to make and serve at home that may bring to mind your most elite restaurant thrills. It's based on the beggar's purse, a signature appetizer at the Quilted Giraffe, a groundbreaking '80s-era New York City restaurant.
Hunkering down to watch sports on TV usually involves grabbing the traditional grub — chicken wings, sliders, nachos, that sort of stuff.
Fish en papillote is the elegant-sounding name of a staple recipe of classic French cuisine. Translated into English, it becomes the much less elegant-sounding — "fish in a bag." By any name, however, this method of baking fish is a smash.
Looking to dazzle your guests during the holidays? I've got the perfect "fancy" dish for you. And I promise it requires no advanced culinary skills.
With the holidays getting into full swing, life for most of us is getting hectic. Between all the big meals, the parties, the kids needing treats for their classes, never mind our day jobs...! Who has time for it all?
Spaghetti with clams — or spaghetti alle vongole to the Italians — is one of my favorite dishes: simple, flavorful and satisfying.
The first time I ate white chicken chili, it was wrapped in a burrito. And I fell instantly in love.
It's apple season again, one of the few times of the year I'm sorry I live in the city, without a car. If only I lived near an orchard, I'd pick my own apples and be happy.
When I was growing up, I loved my mom's stuffed eggs. Heck, as a chubby and happy-go-lucky kid, I loved anything filled with mayonnaise.
NEW YORK — Your sex life will never be the same. In my day. What, not breast-feeding?