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Displaying results 1 - 25 of 42 for french cuisine. Subscribe to this search
When I was growing up, I loved my mom’s stuffed eggs. Heck, as a chubby and happy-go-lucky kid, I loved anything filled with mayonnaise.
When hot weather squelches your appetite, sip your way to refreshment with these chilling beverages.
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.
Allow me to confess right at the start — this is not your grandfather’s Reuben sandwich.
Everybody loves French onion soup, and with good reason. Caramelized onions swimming in a rich beef broth flavored with a splash of red wine or brandy and topped with broiled Gruyere cheese? Every warm, gooey mouthful lights up your taste buds like a pinball machine. It’s exactly what you want on a cold winter’s night.
The key to a great food experience around the holidays is extending it as long as possible.
Duck is one of my favorite foods. No matter how you make it — roasted, braised, the legs confitted, the wings fried, the breasts grilled like a steak — it’s just plain scrumptious.
Autumn’s a great time to fall for apple appeal, with cooler temperatures setting the stage for the fruit to star in gently steaming pies and alongside fragrant roasts.
No fruit says fall like apples. Baked into pies, pureed into sauces, sauteed with meats and stews both savory and sweet, it is one of our most comforting and versatile fruits. But which apple to use for what?
Cork is celebrating Foie Gras every Friday. The East Valley’s fine-dining destination is offering a unique, approachable foie dish from the mind of Chef Brian Peterson for $15 every Friday evening.
If ever there was a vegetable dogged by misunderstanding, fresh fennel is it.
When I think about summer, I think about deviled eggs. Beginning with Easter and going straight through September, just about every activity — from camping and cookouts to beach vacations and July Fourth gatherings — can be enhanced by a plate of deviled eggs.
When he was about 12, Hugh Acheson’s mom went through a cooking phase: recipes from magazines, nice pots and pans, and exciting new dishes, like her signature chicken piccata.
As pancake toppings go, maple syrup is swell and certainly traditional, if not particularly inspired.
Quiche often graces the table of Easter brunches, but everything that’s good about quiche happens to be what’s not good for us.
Looking for a way this Easter to serve eggs that doesn’t involve food coloring and a stained countertop?
Get your Passover Seder off to a healthy start with a flavorful root vegetable casserole.
For St. Patrick’s Day partiers, ditch the boring boiled potatoes and run-of-the mill potato salads, and instead whip up this deceptively easy Yukon Gold Custard Potatoes recipe – with only five ingredients! Rich cream gives the potatoes a luscious texture and garlic adds a subtle delicious flavor. Whether serving at a picnic or dinner party, this dish is sure to become an instant favorite and get everyone in the Irish spirit.
Consider the poor meat pie. Historically speaking, it hasn’t always had the best associations attached to it.
Valentine's Day practically screams for a chocolate dessert. And this mousse is an easy way to incorporate chocolate without being overly indulgent.
When it comes to making pulled chicken, it's hard to beat the two-ingredient simplicity of simmering chicken breasts in a bottle of barbecue sauce.
The big game on Super Bowl Sunday usually brings with it big eats.
Does this story sound familiar: You frequent a Valley restaurant, rave about the food and ambience to family and friends, but wish you could recommend that experience to the masses? Some websites register users to recommend restaurants through social media, though, let’s be honest, your review may well find itself lost among the hundreds of others.
Let's have a quick show of hands among the diet-conscious: Who is craving a plain baked chicken breast right now?
Sometimes, nothing hits the spot like brinner — breakfast for dinner.