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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.
ROME — The U.N. has new weapons to fight hunger, boost nutrition and reduce pollution, and they might be crawling or flying near you right now: edible insects.
Picking up some fresh wines for summer is in the bag — or shopping cart, actually — as supermarkets get in touch with their inner sommeliers.
Popular downtown Gilbert Postino East WineCafe is set to welcome a new neighbor with some south of the border flair. Joyride Taco House is set to open June 3 on the north side of Postino’s Grainbelt building, and it will share some outdoor space with the wine bar.
Finding good Mexican grub in this town is no problem; we could celebrate Cinco de Mayo once a week if pressed. But if you’re looking to do justice to this weekend’s other big almost-holiday, the Kentucky Derby, that’s a little more of a head scratcher. Here are three ways to indulge in the Southern spirit of the Run for the Roses, no big fancy hats required.
Famous Dave’s BBQ locations in Chandler, Mesa and Gilbert, as well as Peoria, will thank teachers May 7 with its BBQ Two Meat Salute for "National Teacher Appreciation Day."
Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.
Wednesday, May 1 is Customer Appreciation Day at Joe’s Real BBQ in Gilbert. Anyone who shows up between 11 a.m. and 3 p.m. and then from 4 p.m. through the rest of the evening — until they run out of food — will get a free BBQ sandwich made from pecan-smoked meats like chicken breast, pulled pork and beef brisket and pit ham; a free side, like sweet cut corn, potato salad, mac and cheese or BBQ pit beans; and a free drink.
The new link between meat consumption and heart disease, discovered by Dr. Stanley Hazen of the Cleveland Clinic, is just the latest evidence linking meat consumption to killer diseases that cripple, then kill, 1.3 million Americans annually. Hazen’s study showed that carnitine, an amino acid contained in all meat products, is a major factor in heart failure.
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)
My trick to throwing a great party — and I love throwing a great party — is to keep my stress level as low as possible. Because an at-ease host makes for at-ease guests.
Arizona shoppers are getting a bit of a financial reprieve as prices for meat took an unexpected -- and potentially unexplained -- drop during the first quarter of the year.
State lawmakers are close to declaring privately minted gold and silver coins to be legal tender in Arizona.
The unpredictable nature of spring — balmy one moment, frigid the next — makes us hanker for dishes that reflect the season's maybe-maybe not feel.
When I informed The Husband that I was going to make pork with a rhubarb sauce, he dismissed the idea out of hand. He does not like sweet in his savory.
Victor Buono is the owner of Nicantoni’s New York Style Pizza, 1430 W. Warner Road, Gilbert
MULBERRY, Ark. — A small but growing number of farmers have been experimenting with an edible soybean as they look to capitalize on Americans' interest in adding non-meat proteins to their diets.
I have two issues with slow cookers, and both are deal breakers.
NASHVILLE, Tenn. — Most folks know Memphis for its barbecue and Philly for its cheesesteaks, but how about Nashville and its hot chicken?
Browse a bountiful selection of produce, meats and homemade goods at the weekly Gilbert Farmers Market, where you can also enjoy food truck offerings and live music.
Johnny Carson asked the financial guru, Andrew Tobias, “If you only have $1,000 to invest, what would be your best investment?” The answer made the audience laugh. They laughed!
This weekend downtown Chandler will be piled high with more than 20,000 pounds of BBQ at the Great American Barbeque and Beer Festival. The roster of restaurants dishing up ribs, brisket, pulled pork and chicken includes old favorites Famous Dave’s, Honey Bear’s BBQ, Joe’s Real BBQ and Tom’s BBQ, along with some newcomers including Porkopolis.
Famous Dave’s barbecue restaurants are teaming up with Arizona law enforcement officers to give some comfort to kids caught in the middle of tragedy.
On a normal day, thirsty revelers easily drain two kegs of Guinness at Boston's Black Rose tavern. Come St. Patrick's Day — an official holiday in Bean Town — and they'll plow thorough 55 kegs.