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Mesa resident Matthew Baltzley is known as someone who is “on the spectrum,” meaning he is autistic. It’s a disability by definition, but Matthew’s autism offers a different way of seeing the world and channels the artistic vision he hopes to employ in the future.
We generally assume two things about salsa that we shouldn't.
MOD Pizza, a Seattle-based “build-your-own” pizza company with 16 locations in Washington, Oregon and California, has expanded its horizons with its first Arizona location in Gilbert.
Smoothies are a nutritious way to stir things up in the kitchen, especially if the ingredients come from your garden.
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.
The words hungry kids heading home from school hate most? “Have a piece of fruit.”
Those first few weeks when the kids head back to school can be among the most hectic for families. The lazy days of summer quickly give way to crazy schedules, homework and after-school activities. And don’t forget somehow managing to slip dinner into the middle of all that.
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.
Those first few weeks when the kids head back to school can be among the most hectic for families. The lazy days of summer quickly give way to crazy schedules, homework and afterschool activities. And don't forget somehow managing to slip dinner into the middle of all that.
Let's just get something out of the way right at the top. This is not an authentic kung pao recipe. If you are looking for an authentic kung pao recipe, just move along.
Leanne Powell, of AdvancePierre Foods, shows a Super Protein Beef & Bean Burger at the School Nutrition Association conference in Boston, Monday, July 14, 2014. The U.S. Department of Agriculture's nutritional standards for schools, which take effect this fall, have been changed to call for less sodium and more whole grains, fruits and vegetables. The burger, which is comprised of about 25 percent beans, features lower fat, sodium and cholesterol content than a standard beef burger while also earning a vegetable credit in the U.S.D.A.'s new requirement. (AP Photo/Charles Krupa)
If you want red meat in your diet, be prepared to pay more.
The Fourth of July is one of those holidays when it is hard to resist playing up the theme in the food. It's why we make sure plenty of red, white and blue fruit tarts, flag-inspired cupcakes and brightly colored juices and cocktails always accompany our buffet of the usual hot dogs and burgers.
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When you discover foods that have a natural affinity for one another, it's easy to find numerous excuses to enjoy them together.
Barbecue is to summer as chili is to fall. However, as the heat rises, even die-hard backyard chefs know when to step away from the coals. Make your surrender to summer a little sweeter by exploring these East Valley eateries. My list of favorites includes much more than your standard burger or brisket; this is barbecue three ways, and you’re going to want to try them all.
The sweet, slightly acidic flavor of fresh strawberries begs for a rich, crunchy accompaniment. And for that, we turned to pistachios.
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.
Over the years, I've received roughly a half dozen of those perforated grilling pans as gifts. You know the ones I mean. They usually have sloped sides and small holes in them. The idea is that they let you cook smaller items on the grill without fear of losing the food between the grates.
If you haven't yet tried halloumi — often also called Greek grilling cheese — let this recipe for a romaine salad be your excuse.
Most of us know the secret to amazing homemade cocktail sauce — spike some ketchup with horseradish, lemon juice and Worcestershire sauce and you're good to go.
We all know fire works wonders on meat and vegetables. But we often forget that it also can do amazing things for fruit.
The Pei Wei dynasty has reined supreme as a top Asian restaurant in the East Valley, but there’s a new kid on the block, ready to throw its noodle bowl into the ring.