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Friday, September 21, 2018

Pass the Carne Asada

If you’ve ever had to focus entirely on the nutritional aspects of your diet for a long period of time you’ve probably come to the same conclusion about eating for health that I have: it’s boring. Every time I eat yet another plate of omega-3 rich fish and vitamin A and C rich dark leafy >> Read More…

Soup – Not Just for Winter

This last winter, my main desire wasn’t for less temperate weather than we were (allegedly) blessed with, but to be able to pad my bank account with a dollar for every food column I came across written by someone in the snow-covered East coast, praising the bone-warming benefits of hot steaming bowls of soup on >> Read More…

Baseball and Bad Food. Batter up!

 Spring, the time of year when the parsley-like scent of freshly cut grass is overwhelmed by the pungent aroma of hot dogs floating in a pool of steaming water and the motor drone of lawnmowers is punctuated by the crack of a fastball against a gleaming maple baseball bat. Baseball season – the season of >> Read More…

The Perfect Mexican Seafood Cocktail

Developing a particular taste for a restaurant, one that could be named a favorite, is much like finding oneself with an unexpected, but quickly loved new member of the family. It will be part of celebrations, a birthday lunch with a dear friend over oysters and cold Tecates; it will be the place where those >> Read More…

Local Company Handcrafting Bourbon, Gin

The story of Arizona Distilling Co. could very easily be all about three high school buddies, a lifelong dream of making hooch and a rigged-together still in someone’s garage and other such romantic teenage boy notions.   But the story is really so much more interesting than that.   Yes, the company is three high >> Read More…

Stock Convictions and Ribs

There is no other cooking topic more likely to bring firmer opinions or die-hard convictions about cooking than the simple act of making stock. What could be nothing more than the mechanical act of combining bones, aromatic vegetables, herbs, water and spices into a cooked liquid becomes a fired-up conversation, a yardstick by which a >> Read More…

Culinary Adventures with Turkey

The recent purchase of an 18.5-pound turkey turned into a choose-your-own-adventure culinary journey. This purchase was not for a traditional Thanksgiving gathering or to stash away in the freezer in anticipation of Christmas Eve dinner, a meal that in my family is headlined by a fragrant and juicy bird, flavored with green apples, dry Spanish >> Read More…

Quetzalcoatl and the Rabbit in the Moon

 Camping, I am firmly convinced, is something that is only ever done for the sole pleasure of drinking a cold beer out of doors, under a clear and cloudless sky, while next to a lightly smoking and crackling fire. No reason other than this is likely to draw me away from the comforts of my >> Read More…

Cilantro: Revered and Reviled for Good Reason

A woman with a severe cilantro allergy walks into a Mexican restaurant …No, that’s not the beginning of a bad joke, rather than the beginning of a search into the truth behind an allergy into a seemingly harmless, fragrant and delicious herb.   Cilantro allergy is indeed real–though rare and mostly non life threatening– just >> Read More…

No Soup for You!

The words I most often find myself wanting to say during the course of a busy dinner service at the restaurant I now call home are quite simply: NO SOUP FOR YOU. This clever catchphrase made popular by the sitcom “Seinfeld” in the 90s wants to be my answer for everything, from the comical problems >> Read More…

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