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This is a simple yet delicious meal and one of my favorites. A cast iron skillet is my preference, however, it works well in any oven-safe pan. I like to add root vegetables to the pan, including carrots and potatoes, seven ingredients, 1 1/2 hours later, dinner is served.
Admittedly, pot roast is not a particularly beautiful dish. But when done well, it is a delicious dish — flavorful, succulent, rich and comforting. In short, it’s everything you want for a holiday feast.
The holiday season is synonymous with tradition. But that doesn’t mean you have to fill your home with the same holiday decorations in the same color scheme every year.
Following the general trend in home décor, holiday trim and accessories this year are an eclectic mix of traditional and non-traditional colors and styles.
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.
Need rolls, pies, brownies and bars to round out your Thanksgiving table? This local source for scratch-baked goods lets you eat well and give back.
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.
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?
Ahwatukee resident Riley Rae Kocsis, 16, has spent the past two years traveling between Los Angeles and Phoenix, studying music from across the world and writing music with her own flare. Next year, she’s planning to go on tour to perform her music all over Europe.
In Arizona, Jan. 1, 2014 marks a historic moment in health care choice. Obamacare, which takes effect then, includes a little noticed provision whose long-term impact is likely to be vast.
The first time I ate white chicken chili, it was wrapped in a burrito. And I fell instantly in love.
La Ristra, a new restaurant with Spanish flare, has opened in Gilbert.
Missed Gilbert Food Truck Food Court on Friday? You can catch up with your favorite meals on wheels in Scottsdale a day later.
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.
The wine cooler has a bit of an identity problem. Is it a wine spritzer? A wine cocktail? Sangria? And what about that wild child moment in the ‘80s when it was the hottest thing on the party scene?
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.
Casseroles have never really had much of a place in my culinary repertoire. It’s a time thing mostly. I’d rather sear something off in a few minutes than stand around while it slowly bakes.
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.
If you haven't been by the patio at Monti's La Casa Vieja in Tempe for a while, it's changed.
Popular downtown Gilbert Postino East WineCafe is set to welcome a new neighbor with some south of the border flair. Joyride Taco House is set to open June 3 on the north side of Postino’s Grainbelt building, and it will share some outdoor space with the wine bar.
Whenever Esi Impraim’s mother made jollof — a rich, tomato-laced dish of meats, rice and sometimes seafood — the time it took to bubble away on the stove was always excruciating.
A one-pot meal, jollof's basic ingredients include rice that turns bright umber in the tomato sauce, spices that range from nutmeg to chili peppers, and sometimes vegetables.
I have read so many good books lately I couldn’t decide which one to review. It was a toss up between “The Obituary Writer,” by Ann Hood and “The Secret Keeper,” by Kate Norton (I don’t know about you but any title that contains the word “secret” draws me like a magnet — maybe it was that early Nancy Drew conditioning).