Champagne Vinaigrette with Dijon Mustard
Do you have a go-to homemade salad dressing recipe that you love? If not, hit the print button on this Champagne Dijon Vinaigrette and place it in your recipe folder…
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Roasted Cauliflower and Chickpea Salad with Lemon Tahini Dressing
Cauliflower is an under-appreciated and often overlooked superfood. Perhaps having a readily available year-round supply has made us oblivious to its charms. Even Mark Twain was fond of saying, “A…
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La Villa Bonita
I soaked the walnuts in milk and spent the next hour carefully peeling them, all the meanwhile thinking, “do people really go through this much trouble to make a sauce?” It…
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Farewell to Cowboy Ciao
The dining scene in the Valley has experienced a major loss. By now, many of you have read the October 15 announcement that Cowboy Ciao would no longer open its…
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About Town: Fair Fare
I am a sucker for fairs and festivals, whether it’s the Luling Watermelon Thump or the Navajo County Fair. Think about the innovations that were developed for fairs: the Eiffel…
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10 Hot Topics from Aspen Food & Wine Classic 2018
As the temperatures have been in the triple digits here in Arizona, I wanted to turn my attention to what was hot at the 2018 Aspen Food & Wine Classic. …
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Devour Phoenix Culinary Classic 2018
In revisiting the post I wrote regarding the Devour Phoenix Culinary Classic of 2017, I noted my intention to attend both days of the tasting event in 2018. However, by…
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James Beard Foundation Taste of America Phoenix
The James Beard Foundation kicked off its culinary tour called Taste America in Phoenix on September 20 – 22, 2017. This 10-city tour brings together chefs with foodies for a…
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10 Hot Topics From Aspen Food & Wine Classic 2017
I would be remiss if I let this summer float on by without sharing with you some of my experiences from the Aspen Food & Wine Classic held by Food…
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It’s a Sunday Affair
During our Harvest Dinner (https://www.texaztaste.com/harvest-dinner/), Aaron Chamberlin, chef and owner of St. Francis and Phoenix Public Market, and I hatched a plan to collaborate on a Sunday brunch. We called…
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