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When fall weather has us hankering for a bowl of warmth, we tend to think of chili and beef stew.
St. Katherine’s 30th semi-annual Taste of Greece Festival features three days of Greek food, music, dancing, drinks and much more. Proceeds from this family-friendly event benefit the church and other community charities.
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.
Yikes! The restaurant floor looked like feral pigs had torn up someone’s vegetable garden. My oldest child, a toddler, sat in a public high chair for the first time.
I have always been a huge fan of the Chinese dumplings known as pot stickers. They're wonton wrappers filled with pork or shrimp, crisped up in a pan, steamed, re-crisped, then served with a dipping sauce. Yum!
The British comedian, actor and writer brings his Messiah Complex World Tour 2013 to Phoenix. He is often recognized by his role in “Forgetting Sarah Marshall” and “Get Him to the Greek.”
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 ...]
ORLANDO, Fla. — Zumba Fitness instructors worldwide are not only using a Latin-heavy song lineup in their classes, they're also creating new fans for artists such as Pitbull, Daddy Yankee and Don Omar.
A young adult fiction binge has broken out in "Mortal Instruments: City of Bones."
With more women rising to top positions in business and government, the topic of women and their capacity for leadership has been all the buzz in the media lately.
Having salad for dinner may sound boring, but it doesn't have to be.
NEW YORK — In these hyper-connected, over-shared times dwell two kinds of people: those preoccupied with taking and uploading photos of themselves and those who have never heard of the selfie.
PARIS — Scrapings from the bottoms of 2,500-year-old pottery containers have shed new light on the origins of French winemaking.
Summertime is burger time. And it’s so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return. What’s the magic ingredient? Fat, of course. Beef burgers are high in fat, which guarantees flavor and juiciness. And because fat enhances flavor, it also makes anything else you put in or on the burger taste better, too. Heartbreakingly, as you decrease the fat content in a burger, its flavor tends to go bye-bye, too. This is a real problem if you want to dig into a delicious burger and still want the blood to continue sailing through your arteries. The solution? Turkey. I know. I know. You’ve tried turkey burgers and it was like eating wet cardboard. Hah! But you haven’t tried my turkey burgers... Let’s start with the basic ingredient — ground turkey. While researching this recipe, I discovered that the labels on ground turkey can be quite confusing. You’d figure that a package labeled “lean” would mean what it says. Weirdly, it turns out that the calories and fat in a 4-ounce portion of “lean” ground turkey can range from 120 calories with 1 percent fat to 160 calories with 12 percent fat (which is as rich as a lean beef burger). As always, it’s best to read labels and not rely on words such as “lean” or “white meat” when looking for healthy choices. Or, better yet, grind your own turkey. Start by buying a small package of turkey tenderloins, the flap of meat that lies just under the breast. As little as a 1 1/2 pounds of turkey tenderloins can be ground to produce six burgers. Cut the tenderloins into 1-inch cubes and freeze them for 30 minutes. Pop them in a food processor and pulse until they achieve a medium-grind consistency. Now we come to the crucial part of the recipe, the part I call Turkey Helper. The blandest and driest of white meats, turkey cries out for flavor and moisture. Happily, any number of vegetables can answer this call, including sauteed onions, bell peppers or mushrooms, shredded raw Napa cabbage, or carrots.
Summertime is burger time. And it's so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return.
Do your kids love chocolate milk? It may have more calories on average than you thought.
n this image taken on May 20, 2013, a Greek-style turkey burger with pepperoncini sauce is shown in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on May 20, 2013, Greek-style turkey burgers with pepperoncini sauce are shown in Concord, N.H. (AP Photo/Matthew Mead)