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Displaying results 1 - 16 of 16 for cuisine of the southern united states. Subscribe to this search
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.
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!
BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza!
Everyone knows — or at least every Jew knows — the story of Hanukkah’s origins, the story of how just a tiny amount of oil miraculously burned for eight days. And they know that, in the spirit of that story, Hanukkah is celebrated in part by eating foods fried in oil, such as latkes and doughnuts.
Few foods are as satisfying as a golden potato pancake that is soft and tender inside, but crispy outside. But this simple dish so often is bungled. It can be undercooked, overcooked and/or soaked in grease.
Hominy is one of those foods you might think you’ve never tried, yet almost certainly have. Or at least a close relative of it.
If ever there was an old-school comestible with a fat chance at trendiness, lard would seem to be it. The name alone is enough to conjure up a frisson of dismay. Nonetheless, lard appears poised to make a comeback.
Expect to pay more for pecan pie this Thanksgiving thanks to drought in parts of the South and big demand from China.
Tickets available this weekend for American Idol Live! Tour
Valley museums celebrate International Museum Day
Acclaimed screenwriter leading conference
Wednesday, Sept. 16
Friday, Sept. 11
Wednesday, Sept. 9
School superintendent to address students, community