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Police say a 15-year-old Marcos De Niza High School student has been arrested after starting a fire at school Thursday morning.
Fantasizing about throwing a big holiday bash but fearful you'll spend the whole party — or worse, the whole week — in the kitchen prepping? We've got you covered.
After you've stuffed yourself with turkey and taters and gravy and pie and — of course — stuffing, you might be ready to do penance before the next rush of holiday calories.
Let's all stop being coy and fess up, shall we? The truth is, even those of us who work with cookbooks, write about cookbooks, collect cookbooks — heck, even write cookbooks ourselves — don't actually cook from cookbooks. At least not nearly as frequently as we'd like to/promise ourselves we will/tell others we do.
This book cover image released by Artisan shows “Smoke & Pickles” by Edward Lee. Lee earned his fame on Season 9 of Bravo’s “Top Chef,” but he earned his credibility for his brash, yet respectful reimagining of Southern cuisine. A Korean-American who grew up in New York, Lee’s only connection to the South was a road trip. But he fell in love with the culture and its food, and it shows in his cooking. (AP Photo/Artisan)
RICHMOND, Va. — Gone are the days when only a bottle of wine — or maybe a bottle of the hard stuff — would suffice as a gift to bring your holiday party host.
his undated image provided by The Little Nell hotel in Aspen, Colo., shows the Three Little Piggies breakfast sandwich, served at the hotel's Element 47 restaurant. The dish consists of a quarter-pound of slow-roasted shaved porchetta, smoked and pan-seared pork belly and house-made sausage gravy, resting on top of an egg-battered French toast waffle, topped off with a fried farm egg. It's one of a number of over-the-top yummy comfort foods being served at ski resorts this season. (AP Photo/Chris Council/C2 Photography)
East Valley Institute of Technology Culinary student Ashley Ludlow, then a senior at Higley High school, injects a brine into a turkey that will be smoked while working inside EVIT's kitchen in this November 2010 file photo [Tim Hacker/Tribune]
PHOENIX — Maricopa County's chief prosecutor is asking a judge to throw out a bid by the parents of a 5-year-old Mesa boy who suffers from seizures to be able to get an extract of marijuana from dispensaries.
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.
Every Thanksgiving presents the same challenge — how to juggle the turkey and the stuffing and the pie and all those sides in just one oven.
PHOENIX — A prosecutor argued Tuesday there's nothing wrong with charging a motorist who smoked marijuana up to a month ago with driving while drugged.
Pastrami. Horseradish. Matzo. Frying in oil. All the makings of a traditional Jewish holiday meal. But this time, we add turkey, a nod to the first day of Hanukkah falling on Thanksgiving this year.
East Valley residents have an opportunity to play an important role in a research project that should have a profound effect on cancer research over the next three decades.
Congress loves to brag that it is keeping taxes low by borrowing 46 percent of the money it spends to operate the U.S. government and passing the bill on to our children.
Saying their 5-year-old child’s life may depend on it, a Mesa couple has sued to demand legal access to extracts of marijuana for him.
Jim Holycross checks on meat smoking outside the Home grown restaurant, Tuesday, Oct. 22, 2013, in Atlanta. Home grown offers locally sourced Southern dishes for breakfast and lunch in a quirky, no-frills setting that feels comfortable no matter who you are. (AP Photo/David Goldman) (AP Photo/David Goldman)
PHOENIX — Saying their 5-year-old child's life may depend on it, a Phoenix couple has sued to demand legal access to extracts of marijuana for him.
Everyone loves the idea of a grilled pork chop, but they often fall short of expectations. And I blame the butcher!
Authorities say a woman is in custody for allegedly taking her young son to a drug deal in Mesa.
CHICAGO — Doug Sohn has made an art of the traditional Chicago-style hot dog, replete with mustard, onions, pickle relish, dill spear, tomatoes, celery salt and sport peppers. (No ketchup!)
WASHINGTON — Ever suspect you do more housework than your spouse? Or that certain tasks at work raise your blood pressure? Maybe you wonder why you're sneezing more lately, or if carbs are really what is making you tired after lunch?
New York City has a zillion charms, but it may not be the ideal place to celebrate Halloween. Here's the problem — where do you display your jack-o'-lantern if you live in an apartment building with no porch?
In this Oct. 9, 2013, photo, customers enjoy their meals at Doug Sohn's Hot Doug's restaurant on the northwest side of Chicago, at what has been called "The Sausage Superstore and Encased Meat Emporium." Sohn's hot dog eatery offers such creations as, _ smoked and spicy alligator sausage with crayfish etoufee mayonnaise and smoked blue cheese drizzled with honey, _ apple, pear and port wine elk sausage with cherry-apricot mustard, double creme brie cheese and pate de campagne, and _ red mole turkey sausage with chipotle dijonnaise, queso asadero and fried tortillas. Sohn has a rotating stockpile of about 100 recipes that he’s created and gets his meats from a dozen different sausage makers. He says he knew he hit it big when the sausage companies started coming to him. (AP Photo/M. Spencer Green)
In this Oct. 9, 2013, photo, early customers line up next to unusual menu's that adorn a wall at Doug Sohn's Hot Doug's restaurant on the northwest side of Chicago, at what has been called "The Sausage Superstore and Encased Meat Emporium." Sohn's hot dog eatery offers such creations as, _ smoked and spicy alligator sausage with crayfish etoufee mayonnaise and smoked blue cheese drizzled with honey, _ apple, pear and port wine elk sausage with cherry-apricot mustard, double creme brie cheese and pate de campagne, and _ red mole turkey sausage with chipotle dijonnaise, queso asadero and fried tortillas. Sohn has a rotating stockpile of about 100 recipes that he’s created and gets his meats from a dozen different sausage makers. He says he knew he hit it big when the sausage companies started coming to him. (AP Photo/M. Spencer Green)