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It’s one thing to have a beautiful, comfy bed. But what if it also included a TV screen, game console and dimmable, color-changing lights?
Clearly, the gifts under the tree with the eye-catching wrapping paper and bows were the focus of Christmas morning.
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.
Famous for its 24-inch pie, Jimmy and Joe’s opens third EV-area location
A lifetime in the restaurant industry has taught Terry Black a lot of lessons, but it’s been nothing but good to him ever since opening Jimmy and Joe’s Pizza in Chandler. Now, Black and his family are bringing that same successful recipe to Ahwatukee Foothills.
An old family recipe is a passion worth sharing for Ahwatukee Foothills resident Lyn McGuire.
New York City has a zillion charms, but it may not be the ideal place to celebrate Halloween. Here’s the problem — where do you display your jack-o’-lantern if you live in an apartment building with no porch?
When I was in high school, my mom and I threw all kinds of dinner parties.
The first time I ate white chicken chili, it was wrapped in a burrito. And I fell instantly in love.
In “Prisoners,” director Denis Villeneuve is allowed the privilege few lesser known filmmakers have these days: The chance to not only make a multimillion-dollar American movie with A-list actors, but to also see his vision to the end. It would have been easy for the studio to step in and dumb this material down to another Hollywood thriller. Watching the film, you feel nothing short of grateful that the project was helmed by Villeneuve, whose “Incendies” received an Oscar nomination for Best Foreign Film. Give him an intelligent script by Aaron Guzikowski in addition to a faultless cast, and you’ve got a recipe for one of the most distinctive crime dramas since “Mystic River.”
The Arizona Division of Emergency Management (ADEM) is observing the 10th annual National Preparedness Month this month by spreading the message to be prepared.
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.
La Ristra, a new restaurant with Spanish flare, has opened in Gilbert.
Home bakers, take note: An East Valley eatery is looking for your best dessert recipe, and it could benefit a needy cause near and dear to your heart.
Successful film soundtracks have to complete a pair of difficult tasks. They must creatively echo the film they enhance and also stand up on their own.
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.
Have you noticed how big and bold and robust salads have become? It's as though salads no longer can be content to be on the side and complement the rest of the meal.
BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza!
“Yum” doesn’t come to mind when most people see a spiny prickly pear cactus.
Breakfast and lunch spot Over Easy wants your best breakfast recipe.
An Ahwatukee Foothills couple’s longtime dream to open their own restaurant focused on local goods will finally come true next month when Perfect Pear Bistro opens for business at Chandler Boulevard and Desert Foothills Parkway.
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.
The most important component to prevent and reverse disease, experience lasting fat loss and your highest level of health begins by being mindful and conscious of what you choose to eat. Good nutrition and healthy eating is a journey that begins with making smarter choices when shopping for food.
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.