Friday, November 29, 2013 3:45 am
HERE: Ahwatukee Sunday Farmer’s Market
Tuesday, November 26, 2013 1:04 pm
It’s a meeting of holidays so rare it will be tens of thousands of years before it happens again. Thanksgiving and the first day of Hanukkah — the Jewish Festival of Lights — fall on the same day this year, creating what many celebrants have dubbed “Thanksgivukkah.” And it’s opened up a whole new world of culinary opportunities.
Saturday, November 23, 2013 6:45 am
Here’s another reason to be thankful this holiday season — the cost of putting Thanksgiving dinner on the table is down slightly from last year.
Thursday, November 14, 2013 3:45 am
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.
Wednesday, November 6, 2013 2:45 pm
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.
Friday, October 18, 2013 3:00 pm
See fashion, memorabilia and artifacts of influential female musicians of the 20th century including Wanda Jackson, Aretha Franklin, Joan Jett, Madonna, Queen Latifah, and many more, at this special exhibition at the Musical Instrument Museum on loan from the Rock and Roll Hall of Fame.
Thursday, October 17, 2013 5:45 am
When I was in high school, my mom and I threw all kinds of dinner parties.
Tuesday, October 15, 2013 10:45 am
A desire by consumers for healthier alternatives to beef is turning around and hitting them in the wallets.
Thursday, October 10, 2013 9:00 am
There is much debate among locals when it comes to the topic of tacos. Whether you like ’em hot and spicy, rolled, fried, street-style or stuffed, East Valley restaurants offer an endless variety to please any palate. The following are three Local Lily favorites to try the next time you’ve got a taste for tacos.
Tuesday, October 1, 2013 11:45 am
Many health complaints, inability to lose weight, and underlying causes of disease can be attributed to gastrointestinal (GI) dysfunction and poor digestive health. As quoted from Hippocrates, “All disease begins in the gut.” GI dysfunction is the most overlooked and mismanaged disorder in health care today.
Monday, September 30, 2013 5:33 am
The first time I ate white chicken chili, it was wrapped in a burrito. And I fell instantly in love.
Sunday, September 29, 2013 3:45 am
Families of St. John Bosco Catholic School flooded the campus’ multipurpose room during Thursday night’s seventh annual Evening of Hispanic Culture.
Tuesday, September 17, 2013 9:15 am
Las Sendas is serving up a buffet complete with a live Beatles tribute. The band APPLE, which has traveled the world recreating the Beatles “Live in Concert,” will provide entertainment for the night with classic hits. The buffet includes a cheese board, charcuterie, carved beef, shellfish, chicken, sea bass, salads, vegetables, rice, potatoes, pasta, petite fours, chocolate mousse and banana bread pudding.
Thursday, September 12, 2013 7:45 am
You probably have thought about what you’d like to do during your retirement years. But all your plans probably depend, to at least some extent, on your financial situation. What happens if you reach the age at which you wish to retire and you just don’t have the money you thought you’d have?
Friday, September 6, 2013 2:51 pm
Chicago-based fast-casual restaurant Portillo’s will open 10 a.m. Tuesday, Sept. 10, at Tempe Marketplace. It will be open 10 a.m. to 10:30 p.m. Sundays through Thursdays, and 10 a.m. to 11 p.m. Fridays and Saturdays on the northeast corner of Rio Salado Parkway and McClintock Drive.
Monday, August 19, 2013 5:15 am
Las Sendas Golf Club is bringing another option for live entertainment to northeast Mesa.
Friday, August 9, 2013 3:45 pm
Rodan + Fields Dermatologists
Tuesday, July 30, 2013 5:27 pm
Troyce Hudnell is the owner of Cozy Corner Cafe, 5901 E. McKellips Road, Mesa, (480) 830-6305 or CozyCornerCafeMesa.com.
Wednesday, July 17, 2013 9:09 am
When it comes to food and drink pairings, most of us tend to be pretty old school. As in, red with beef, white with fish.
Thursday, June 20, 2013 11:38 am
Hosea Graham has a smooth stride these days.
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)
Tuesday, June 11, 2013 10:14 am
Editor’s Note: Phoenix police remind all residents to leave nothing in your car when it is parked outside. If something must be left in the car make sure it is in the trunk or out of sight. Never leave your car doors unlocked even while leaving the car momentarily. Police have seen a string of these quick crimes of opportunity and say they are preventable.
Wednesday, June 5, 2013 7:03 am
Summertime is burger time. And it’s so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return.
What’s the magic ingredient? Fat, of course. Beef burgers are high in fat, which guarantees flavor and juiciness. And because fat enhances flavor, it also makes anything else you put in or on the burger taste better, too.
Heartbreakingly, as you decrease the fat content in a burger, its flavor tends to go bye-bye, too. This is a real problem if you want to dig into a delicious burger and still want the blood to continue sailing through your arteries. The solution? Turkey.
I know. I know. You’ve tried turkey burgers and it was like eating wet cardboard. Hah! But you haven’t tried my turkey burgers...
Let’s start with the basic ingredient — ground turkey. While researching this recipe, I discovered that the labels on ground turkey can be quite confusing. You’d figure that a package labeled “lean” would mean what it says. Weirdly, it turns out that the calories and fat in a 4-ounce portion of “lean” ground turkey can range from 120 calories with 1 percent fat to 160 calories with 12 percent fat (which is as rich as a lean beef burger). As always, it’s best to read labels and not rely on words such as “lean” or “white meat” when looking for healthy choices.
Or, better yet, grind your own turkey. Start by buying a small package of turkey tenderloins, the flap of meat that lies just under the breast. As little as a 1 1/2 pounds of turkey tenderloins can be ground to produce six burgers. Cut the tenderloins into 1-inch cubes and freeze them for 30 minutes. Pop them in a food processor and pulse until they achieve a medium-grind consistency.
Now we come to the crucial part of the recipe, the part I call Turkey Helper. The blandest and driest of white meats, turkey cries out for flavor and moisture. Happily, any number of vegetables can answer this call, including sauteed onions, bell peppers or mushrooms, shredded raw Napa cabbage, or carrots.
Tuesday, May 28, 2013 4:36 pm
Portillo’s Hot Dogs — the Chicago-based fast-casual eatery that opened its first Arizona location in Scottsdale earlier this year — is set to hire 200 more hourly positions for a new Tempe location beginning this week.
Sunday, April 28, 2013 4:00 pm
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.