A new restaurant at the Tempe Marketplace has quite the international flair. Sydney’s Cafe and Market features an eclectic offering of empañadas, sandwiches, salads and fresh boba milk tea drinks inspired from cuisines around the world. Diners can order a flaky dough pastry filled with flavors spanning six continents, including Peking duck, chicken paella with chorizo, Swiss chicken mushroom, Chilean spiced chicken and vegetarian Indian samosa. Beverages include bobas, a variety of fresh fruit seltzers, iced tea and coffee or beer and wine by the glass. For more information, call (480) 967-1171 or visit SydneysCafe.com.
To paraphrase Sarah Lee, nobody doesn’t like peanut butter. Unless you are a poor unfortunate soul who is allergic to peanuts. For now, let’s go with the joy of eating peanuts and especially the awesome joy of peanut butter.
"Red meat is not bad for you. Fuzzy, green meat is bad for you.” For all intents and purposes, I am a vegetarian and therefore believe red meat is bad for you but wholeheartedly concur that fuzzy green meat is way worse. So what does this have to do with computers? There are programs and corporate tactics that are bad for your computer and others that are not so bad. The trick is how to tell the difference!
Cardiovascular disease (CVD) remains the No. 1 cause of morbidity and mortality in the U.S. CVD is one of the most misdiagnosed and mistreated conditions in medicine. The top risk factors for CVD include hypertension, dyslipidemia, diabetes and obesity, a.k.a. diobesity, and smoking, which are poorly treated and often with toxic pharmaceutical drugs. Many physicians fail to measure or are completely unaware of the other risk factors and, therefore, do not treat them.
All of the holiday merriment has been delectable; unfortunately like anything else, too much of a good thing has left me with a food hangover. Thankfully, Tempe is full of fresh eats and green restaurants that make detoxing delicious.
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.
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 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.
Cardiovascular disease (CVD) remains the No. 1 cause of morbidity and mortality in the U.S. The top risk factors, hypertension, dyslipidemia, smoking, diabetes and obesity are poorly treated, often with toxic pharmaceutical drugs, and most patients never reach their goals. There are also more than 400 coronary heart disease (CHD) risk factors and mediators now proven.
Lately I have been hearing people claim that they are a “foody.” Initially, I had thought that term meant they are a fan of food. To me that was kind of funny because should we not all be fans of food? Our bodies need it and we all seem to be a fan of it from infancy and beyond. Ask any mother. Although the term “foody” according to the dictionary is, “a person having an enthusiastic interest in the preparation and consumption of good food.” Now that I can get on board with.
We’ve all gotten the finger-wagging lecture about protein from fitness trainers. Their demands for more of it leave us picturing a Henry VIII turkey leg in one hand and a dumbbell in the other. We eat meat — we’re no bunch of Birkenstock-wearing vegans (not that there’s anything wrong with that). So what the heck are they talking about?
The Thunder look to return to their winning ways behind a talented junior class and a group of committed seniors in 2014.Produced by David JolkovskiNarration by Jason P. SkodaInterviews (in order of appearance):Cade van RaaphorstTJ RobertsAlex FarinaDrew McIntyreCoach Dan HindsAdrian PerezAndrew MacnairSaxon McDonald