Displaying results 1 - 25 of 3657 for smoking. Subscribe to this search
Spicy, cheesy and porky. You really can't go wrong with stuffed jalapeno peppers for Father's Day.
My son Gideon (age nine) assures me that he will be a good father someday, but will that be an empty accomplishment? In another 20 years or so will there even be a Father's Day?
Voters who have seen how medical marijuana works in Arizona may get a chance to extend the ability to use the drug to all other adults.
This Dec. 27, 2007 photo released by / Modernist Cuisine LLC shows seared steak. You don't have to go to some high-end steakhouse or shell out $200 a pound for ultramarbled Wagyu beef from Japan to get flavorful, tender beef for your next barbecue. Just keep three crucial factors in mind: the grade, the grain and the aging. A well-informed purchase and a couple of easy prep steps can make the difference between a so-so steak and one that sends your eyeballs skyward. (AP Photo/ Modernist Cuisine LLC, Nathan Myhrvold)
My approach to food is pretty simple. I firmly believe that if you can eat it, you can grill it.
I would like to address the supposed ban President Obama and Governor Brewer put on Spice, K2 and Bath Salts:
Bartender Tony Conigliaro's new beverage book is called "The Cocktail Lab," and he's not speaking figuratively.
Police cannot use the state's traffic laws to draw blood from suspected drunk drivers without a warrant absent their specific permission at the time of the test, the Arizona Supreme Court ruled last week.
A Phoenix high school wrestling coach is facing drug possession charges after police say they caught him smoking pot.
The Internal Revenue Service’s targeting of conservative political groups has little if anything to do with most everyday taxpayers, but some lawmakers are hoping attention to the budding scandal will swell public and political support for rewriting and simplifying a federal tax code that has undergone some 5,000 changes in the past dozen years.
ORLANDO, Fla. — If there's ever been a summer to visit a theme park — or two, or three — this is it.
Regarding the story, “Mathieu enters NFL drug testing program” from May 26:
Casseroles have never really had much of a place in my culinary repertoire. It's a time thing mostly. I'd rather sear something off in a few minutes than stand around while it slowly bakes.
Q: What is better for a computer, leaving it on all the time or shutting it down every night? — Justin
A mulch fire, which began approximately Tuesday afternoon afternoon, is still burning in the West Valley, near Dobbins Road and 62nd Avenue, in Laveen.
Whether you've just bought a shiny new grill or pulled your old one out of winter hibernation, step No. 1 before embracing grilling season is to clean and season it.
When salsa overtook ketchup as America's favorite condiment in the 1990s you had to know that "taco night" wasn't far behind.
Burgers and potato salad are traditional fare at Memorial Day picnics, but it's also fun to shake things up every now and again with an unexpected new flavor. And if the recipe for said dish is as easy as it is lip-smacking? So much the better for the cook, who would much rather be relaxing in the sunshine with guests than fretting over complicated details.
Drought conditions, hot temperatures, and increased fire danger have resulted in fire restrictions for the Tonto National Forest beginning at 8 a.m., Wednesday, May 22.
PORTLAND, Maine — There's no smoke and mirrors about it — Americans are eating a lot more smoked seafood than they used to.
Firefighters say flames that rushed through a Mesa home early Wednesday were fueled by a hoarding situation.
In this Thursday, May 9, 2013 photo, smoked trout is inspected at the Ducktrap River company, in Belfast, Maine. Americans are eating a lot more smoked seafood than they used to. That demand, part of a larger trend of infusing everything from salts and cocktails to nuts and teas with a kiss of smoky flavor, has smoked seafood producers like Maine’s Ducktrap River moving fast to expand production. (AP Photo/Robert F. Bukaty)
In this Thursday, May 9, 2013 photo, smoked salmon is packaged at the Ducktrap River company, in Belfast, Maine. Americans are eating a lot more smoked seafood than they used to. That demand, part of a larger trend of infusing everything from salts and cocktails to nuts and teas with a kiss of smoky flavor, has smoked seafood producers like Maine’s Ducktrap River moving fast to expand production. (AP Photo/Robert F. Bukaty)
In this Thursday, May 9, 2013 photo, smoked salmons are weighed and packaged at the Ducktrap River company, in Belfast, Maine. Americans are eating a lot more smoked seafood than they used to. That demand, part of a larger trend of infusing everything from salts and cocktails to nuts and teas with a kiss of smoky flavor, has smoked seafood producers like Maine’s Ducktrap River moving fast to expand production. (AP Photo/Robert F. Bukaty)
In this Thursday, May 9, 2013 photo, wild sockeye salmon is smoked at the Ducktrap River company, in Belfast, Maine. Americans are eating a lot more smoked seafood than they used to. That demand, part of a larger trend of infusing everything from salts and cocktails to nuts and teas with a kiss of smoky flavor, has smoked seafood producers like Maine’s Ducktrap River moving fast to expand production. (AP Photo/Robert F. Bukaty)
Guest Commentary by Mike McClellan
Guest Commentary by Tom Patterson
By Mark Scarp, contributing columnist
By Jerry Brown, contributing columnist
Guest Commentary by Bill Richardson
© Copyright 2013, East Valley Tribune, Tempe, AZ. [Terms of Use | Privacy Policy]
A Division of 10/13 Communications