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With St. Patrick's Day nearly upon us, our minds often turn to corned beef and cabbage. This recipe was inspired by that tradition, but swaps out the corned beef in favor of smoked fish (also incredibly popular in Ireland) in a richly satisfying savory broth.
This rolled flank steak is a great entrée for dinner parties. Partially prepare the steak the night before by allowing it to marinate in the refrigerator overnight, finish preparing the next day. Bake for an hour and you’re on your way to showcasing a delicious rolled flank steak that will impress even the pickiest guests.
All of the holiday merriment has been delectable; unfortunately like anything else, too much of a good thing has left me with a food hangover. Thankfully, Tempe is full of fresh eats and green restaurants that make detoxing delicious.
That traditional morning staple of bacon and eggs is costing Arizona shoppers more.
There’s one family member on your Christmas shopping list who will love whatever gift they get. Shopping for pets for the holidays is especially easy in Ahwatukee Foothills.
With the holidays right around the corner, My Wine Cellar and Bistro will be hosting its third annual Wine Festival for the Ahwatukee community. The goal: to have the perfect bottle of vino for Thanksgiving dinner.
Some cooks like to change up the Thanksgiving meal — a sous vide turkey here, a sweet potato souffle there. But on a holiday dedicated to tradition, innovation can spark revolt.
November comes along and minds are on travel, turkey and family gatherings. This classic slider provides an autumn twist. This Bacon and Bleu Cheese Slider will fast become a family favorite and change up the typical “hamburger night.” The dish is fun, and uses a slight shortcut with cornbread mix and it’s easy to get the kids involved (buttering the pan, mixing the ingredients, what kid doesn’t want to crack an egg?). If you aren’t a bleu cheese fan, easily substitute equal amount of goat or gorgonzola cheese. For an extra kick, add one jalapeno (seeded) to the cornbread mix. Prefer a moister cornbread muffin? Replace 1 cup of the milk with one can creamed corn. Kids typically prefer a toned down version of the mayo, use more or less of the chipotle depending upon your families taste. These sliders make great appetizers for your holiday parties or a great main dish for family meals. Enjoy!
National Nacho Day is Nov. 6. Tip your sombrero to Ignacio “Nacho” Anaya — the man said to have first topped fried corn tortillas with melty cheese in 1943 — and dig into these innovative dishes.
It’s an odd football week.
We all know that the Star Trek mission is “to explore strange new worlds” and “seek out new life and new civilizations,” so it’s only logical that the Starship Enterprise would eventually end up at the Arizona State Fair. Nestled amongst the “Bacon A-Fair” food stands and “Tilt-A-Whirl” thrill rides, “Star Trek: The Exhibition” has landed.
A desire by consumers for healthier alternatives to beef is turning around and hitting them in the wallets.
So maybe the chance to taste the flaky spawn of a doughnut and croissant won't get you lining up at the crack of dawn. Maybe you're holding out for a burger nestled between fried ramen noodles. Or perhaps it's the elusive McRib that moves you.
Salut Kitchen Bar in Tempe is now offering weekend brunch and a deal for women during football season.
This soup is a stick-to-your ribs flexitarian special. Make it with chicken broth and prosciutto and you end up with a carnivore’s delight. Make it with vegetable stock and no prosciutto and you’ve got a vegetarian’s delight. Either way, it’s plenty hearty. The potatoes give it body and creaminess. The spinach and kale give it earthiness and a bright green color.
The casual eatery where diners typically pop in for pizza, salads or sandwiches will step things up a notch with a wine pairing dinner.
A pasta salad should be easy. It should be a just-throw-the-ingredients-in-a-bowl kind of summer food that doesn't require too much messing around.
BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza!
When I was growing up in Virginia, one of the signs of summer I anticipated most was the appearance of fat green tomatoes on the vines in our garden. We picked them well before they started to blush, dipped the thick slices in egg and milk, dredged them with cornmeal, salt and pepper, then fried them in a skillet.
Panko-crusted fried green tomatoes, bacon mayonnaise and fingerling potato salad usher in the summer. (AP Photo/Matthew Mead)