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Ripe, plentiful blueberries are such a highlight of summer that some of us are prone to getting the blueberry blues during the rest of the year.
>> This information is provided in community partnership with Harkins Theatres. For showtimes, theater locations and tickets, go to HarkinsTheatres.com.
As somebody who spends a whole lot of time thinking about grilling, I love that so many Americans celebrate the Fourth of July by busting out the grill.
If you haven't yet tried halloumi — often also called Greek grilling cheese — let this recipe for a romaine salad be your excuse.
With summer just around the corner, most of us are dreaming of our long-awaited vacations.
What to do on Father's Day when it's time to eat and you want to serve something manly and filling? Other than steak, that is. Here's a nominee that re-engineers a classic sports bar appetizer — jalapeno poppers.
Leaving aside anything made with powdered eggs (which don’t really count as eggs at all in my book), I’ve never met an egg dish I didn’t like. But at the tippy top of my list of favorites is the edible magic trick known as the souffled omelet.
Fresh mint so rarely gets its due in America. We gladly pair it with chocolate and fruit, but it almost never makes appearances in savory dishes. But the rest of the world knows better, adding it with abandon to all manner of savory dairy, vegetable and meat dishes. That's because a little bit of its naturally sweet, herby flavor can go a long way to playing up the savory elements of a dish.
If Thanksgiving is all about the sides, Easter is all about the main. While we agonize over styles of stuffings, whole or smooth cranberry sauces, sweet potatoes with or without marshmallows, and so many other Turkey Day dilemmas, we tend to just cobble together a what-have-you assortment of sides to accompany the beloved Easter ham or lamb.
A few weeks ago I stumbled upon a Hispanic bakery that changed my understanding of what a delicious pudding could be.
Though carrots often make it into the Easter feast lineup, I’ve never understood why. Maybe it’s a nod to the Easter bunny.
New York • When Amy Kritzer was growing up in Connecticut, her mother made lasagna from matzo each Passover.
My favorite thing about fancy parties? They almost always include a shrimp cocktail appetizer — platters of giant, plump shrimp just waiting to be dunked into a piquant cocktail sauce.
The recent death of Nelson Mendula has put Apartheid back in the news. “The Housemaid’s Daughter,” by Barbara Mutch, is a fictional account of this turbulent time through the voice of one young and humble black girl whose story speaks volumes for the nation.
It’s a meeting of holidays so rare it will be tens of thousands of years before it happens again. Thanksgiving and the first day of Hanukkah — the Jewish Festival of Lights — fall on the same day this year, creating what many celebrants have dubbed “Thanksgivukkah.” And it’s opened up a whole new world of culinary opportunities.
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.
Sweet potatoes generally get one of three treatments at the Thanksgiving table.
The best parts of "Dallas Buyers Club" are of Matthew McConaughey, as HIV-positive Texas man Ron Woodroof, bucking like a bull in a Dallas hospital he refuses to let hold him.
Like many Jewish holidays, Rosh Hashana — the Jewish new year — is rich with delicious, symbolic foods. Rounds of challah bread, for example, signify continuity, while apples and honey represent wishes for a sweet year to come. Of course, just as important is spending time with loved ones.
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.
Who says salsa has to be made from tomatoes? Or dumped unceremoniously from a jar?
The classic caprese salad — tomatoes paired with fresh mozzarella and torn, peppery basil leaves — is such a delicious blast of summer.
Caribbean flavors jazz up this simple supper salad. We glaze the shrimp with a zesty rum-spiked marmalade, then toss them on a hot grill with tomatoes and corn before combining everything with a few more veggies. We serve the whole thing with grilled bread seasoned with garlic and orange for a bit of crunch and to aid in scooping up all the delicious bits.
I long ago fell in love with the clean, crisp, sweet taste of Meyer lemons. And recently, Mexican foods guru Rick Bayless reminded me why.