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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.
File- In this Oct. 30, 2006 file photo, Kentucky Fried Chicken employee Alberto Ravelo displays an example of the company's trans-fat-free Extra Crispy fried chicken in New York. Trans-fat usage was common in New York City until its health conscious mayor, Michael Bloomberg, got the ingredients banned in 2006, at restaurants in his city. (AP Photo/Kathy Willens, File)
Chick-fil-A will open its newest branch in Tempe Thursday morning, which could be good news for up to 100 fans of the restaurant chain.
ATLANTA — A couple miles east of downtown Atlanta on the fringe of a historic blue-collar neighborhood, Home grown serves up satisfying Southern fare in an eclectic atmosphere.
Halloween is the last day to catch most fall festivals around the East Valley.
LITTLE ROCK, Ark. — Memphis and Texas have barbecue. Mississippi has fried chicken. Louisiana has, gosh, what doesn't Louisiana have when it comes to food?
There is much debate among locals when it comes to the topic of tacos. Whether you like ’em hot and spicy, rolled, fried, street-style or stuffed, East Valley restaurants offer an endless variety to please any palate. The following are three Local Lily favorites to try the next time you’ve got a taste for tacos.
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.
As families try to get back into their school year routines, there will be many cool autumn nights when the comfort and speed of warm breakfast foods would be just the thing to finish the day. But having breakfast for dinner doesn't mean the meal can't have a savory side.
Most of us have a pretty limited banana repertoire. We eat them straight up, baked into quick breads, pureed into smoothies, or sliced into either fruit salad or some sort of breakfast food. That's about it.
ATLANTA — Coca-Cola keeps the recipe for its 127-year-old soda inside an imposing steel vault that's bathed in red security lights. Several cameras monitor the area to make sure the fizzy formula stays a secret.
After just one year, some schools around the country are dropping out of the healthier new federal lunch program, complaining that so many students turned up their noses at meals packed with whole grains, fruits and vegetables that the cafeterias were losing money.
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 ...]
This is the dish that started my love affair with grilling and barbecue! North Carolina-style pulled pork!
Troyce Hudnell is the owner of Cozy Corner Cafe, 5901 E. McKellips Road, Mesa, (480) 830-6305 or CozyCornerCafeMesa.com.
Maybe it’s trying to prepare ourselves mentally for the looming back-to-school deadline that’s got pillowy, pocketed, self-contained meals on our minds. Here are three local finds that are so easy to eat on the way out the door or toss into a lunch sack that we’re thinking of ordering extras for our doggie bag.
As recently as eight months ago, I'd have told you I don't really care for fried chicken.
Whether you're grilling a standard beef burger, a bison patty, a chicken breast or even a humble portobello mushroom cap, it's time to move beyond the basic adornments of ketchup and a slice of cheese. And adding pickles and tomatoes — even artisanal and heirloom specimens — doesn't count.
Mmmm, empanadas. If they sound good to you, you might be pleased to learn about Republica Empanada, a new restaurant opening in downtown Mesa.
Restaurants in Phoenix come and go. Many hope to gain loyal customers, but few catch on quite like Beaver Choice.
My approach to food is pretty simple. I firmly believe that if you can eat it, you can grill it.