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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.
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.
When I was in high school, my mom and I threw all kinds of dinner parties.
A pan sauce is built from the concentrated bits of juice left in the bottom of a skillet after you've seared a protein.
The bavarian jumbo pretzel with creamy cheese sauce and "head to tail" amber ale mustard Uncle Bear's Brewhouse Grill at 50th St and Ray Rd on Tuesday, Sept. 24, 2013.
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.
Wild rice seemed to have its moment back in the ‘90s. That’s roughly when Americans first seemed to discover there was more to the rice world than long grain white.
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.
The classic caprese salad — tomatoes paired with fresh mozzarella and torn, peppery basil leaves — is such a delicious blast of summer.
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.
It’s been 13 year since I last stepped into Dodgers Stadium and I still have a bad taste in my mouth from a Dodger Dog.
With temperatures on the rise, it’s important to stay hydrated and replenish your electrolytes. Whether you exercise intensely or your child participates in an outdoor sport or you’re a construction worker with a physically demanding job, you’re at risk of dehydration and loss of electrolytes.
If you haven't been by the patio at Monti's La Casa Vieja in Tempe for a while, it's changed.
If you think you’ve done nearly everything a cook can with boneless, skinless chicken breasts, it might be time to talk turkey.
My family has always insisted that the centerpiece of our Christmas feast be some kind of show-stopping roast. We’re talking a standing rib roast or whole beef tenderloin. And, as if these prizes were not already rich enough in themselves, we tend to pair them with an extravagant sauce, usually bearnaise. Hey, it’s Christmas.
The nice thing about cooking a monster brisket for Hanukkah — aside, of course, from the fact that the meat can be mouth meltingly delicious — is that it is a dish you can mostly ignore as it cooks.
It seemed like a tall order. I wanted an edible gift that was fast and easy to make, inexpensive, wouldn’t spoil or need to be refrigerated, and that kids could be involved in.
To stand out in a Thanksgiving spread, a salad must be bold and flavorful. Yet it should not compete with the other flavors on the table. To strike this delicate balance, we created this easy arugula salad that is topped with spiced and sauteed pears and goat cheese, then drizzled with a pomegranate-Dijon vinaigrette.
This soup will help put a little meat on your bones. We wanted to know what would happen if we replicated the awesomeness that is cheese fondue, but as a soup. This is what we got.
Almost by definition, beef stew isn’t a weeknight-friendly dish.
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.
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.
Plenty of people surely will disagree, but I firmly believe that underdressed hot dogs simply aren’t worth the calories.
Finally ... A way to enjoy agave without the hangover!
With nods to nostalgia, exotic motifs and tailored contemporary looks, the fall season in decor has lots to inspire home decorators.