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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).
It’s such a strange feeling when you know something is done. Our son just turned 20 and his teen years are in the past. Our oldest daughter will graduate in May and her lifetime of home-schooling days will be over. My sister’s fiancé is retiring after more than 35 years with the Denver Fire Department. There is such finality in all these things. When they’re over, they’re over.
There is just something about roasted chicken that comforts, nourishes and satisfies like nothing else, especially when the wind is howling and it is cold outside.
It's a Saturday afternoon, and a multitude of fans – 25,000 total throughout a day defined by a peek-a-boo sun – meander underneath Chase Field's retractable roof for the annual D-Backs annual FanFest. The day is a prelude to the upcoming season – an opportunity for the Diamondback faithful to snag a few autographs, take a few cuts against a wiffleball-lobbing Wade Miley and, most importantly, bask in the glow of the lovely optimism that comes before the realities of a 162-game season commence.
If tea is so beneficial to drink, why can’t we eat it, too?
If tea is so beneficial to drink, why can’t we eat it, too?
The day of the big game calls for big, stick-to-your-ribs grub.
You can call it a peppercorn all you like, but the peppery ingredient that puts the buzz in Sichuan-style cooking actually isn’t one.
Allow me to confess right at the start — this is not your grandfather’s Reuben sandwich.
Fish are a wonderful canvas for intense spices.
When it comes to entertaining, I often find that the casual gatherings and impromptu parties outshine more elaborate affairs. I think it’s the combination of a relaxed atmosphere and last minute inspiration.
You can keep your decorated, stained glass, death-by-chocolate, triple-dunked biscotti bombs, or whatever this holiday season’s must-bake cookie will be.
Red may be the color of the season — what with Santa’s suit and Rudolph’s shiny nose — but what if you’re dreaming of a white wine Christmas?
Back during my days at Gourmet magazine, my many duties included teaching cooking classes. I used to tell my students — especially the cooking-impaired ones — that if they made sure to greet dinner party guests with a special homemade drink, they would always win, no matter what else happened that evening.
A delicate spice calls for a delicate cookie. So when looking for ways to make the most of the gorgeous color and ethereal flavor of saffron, meringue puff cookies were the obvious choice. The result is a decidedly adult-friendly cookie with a light, crunchy exterior and a wonderfully chewy interior.
When I told my mother — a fiend for candied ginger — that I was testing a batch of these muffins, she said she wished she could fly right over and dig in. She’s not the only one.
You don’t have to drive to northern Arizona for New England-esque fall color worth photographing. A pocket of it exists just 50 miles away, at Boyce Thompson Arboretum in Superior.
It’s no secret that liquor is a simple solution to holiday gift-giving. You don’t see a lot of people lining up Dec. 26 to return bottles of 12-year-old Scotch. And what better way to embrace the spirit of giving than by giving a spirit?
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.
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