As I ponder the potential of pairing cocktails with cuisine, there’s one discovery that I can no longer keep to myself.
He’s only two years old, but one day Jude Cryderman will tell his friends about the impact that his great, great, great, great grandmother had on the sausage scene in Southern Arizona.
The year 1845 represented some memorable moments in history, including the start of the Irish potato famine, the year that Texas became a state, and the first time that the word baseball appeared in a major newspaper.
I hail from Washington, D.C., one of the great crab capitals of the U.S., and crab always enjoyed star status in the Russell home. My mother’s crab imperial was my earliest encounter with the concept of comfort food, and I’ve lost count of how many heaps of steamed blue crabs have been dumpe…
What do 12 whiskeys, 10 gins, 10 rums, seven vodkas, three cactus fruit spirits, two agaves, a brandy and an apple pie liqueur all have in common?
I learned just how critically important the letter “o” is after sitting down recently with Tucson businesswoman Ellie Lippel, particularly when it comes to her livelihood as a purveyor of French macarons.
In my ongoing coverage of the local culinary and cocktail scene, I’ve learned that finding a happy balance between work and family is a common pursuit among restaurateurs.
The irony is not lost on me that National Sloppy Joe Day is always the day after St. Patrick’s Day. This is hardly a coincidence, as someone must have known the cravings that only this comfort food staple would cure after an evening of Irish stouts and spirits.
As Cupid begins his countdown to the most romantic day of the year, it’s high time that I go public with my love affair. Her name is Syrah, and although my affection has been aggressively pursued by some of her competitors over the years, my loyalty to her is steadfast.
As the CEO of a public relations firm who moonlights as a food and beverage journalist, I attempt to write the kinds of stories that stick. Really stick. Enough to inspire you, my dear readers, to digitally like, post and share in turn.
It’s been said that the average American consumes 302 cloves of garlic every year. That’s on the low end if you’re a regular guest at the Schultz family table.
The mercury in Munich just fell below 50 degrees, so start boiling those bratwursts as one of the most delicious seasons of the year gets underway.
Local pastry pundit Joe Gauci has much to say about the savory side of his craft, and his story began when he randomly stumbled across his Maltese mother’s secret recipe for pastizzi.
I knew that my time would eventually come, and turning 50 this summer seemed like the right context for comfortably and confidently ordering my first Singapore Sling.
Its name conjures up old images of tasteless chunks of meat-based matter that air travelers choke down between plastic cups of cheap Chablis at 35,000 feet.
In true Pavlovian fashion, all it took was last week’s news that India Prime Minister Narendra Modi was visiting our nation’s capital to trigger my intense craving for garam masala.
Performing in Carnegie Hall and having dinner at the White House are two of the highest honors that have ever been bestowed on me. That is, until the Russell Melt Down was unveiled.
It’s often referred to as the most exciting two minutes in sports, but one Tucson drinkery has set aside nearly 12 hours to celebrate the Run for the Roses on May 6.
When the deadliest gunfight in Arizona history inspires the name of a beer that will compete for craft glory later this month, suffice it to say that the brewers are in it to win it.
Local brewer Dennis Arnold’s first job as a teenage kid was hawking sodas to spectators at Arizona Stadium in the 1970s.
You see, it’s the authentic black chocolate that Ferranti imports from Oaxaca, Mexico that reportedly makes a difference in his local eatery’s business. Without that chocolate, there’s no Oaxacan mole; and without his mole, protests would surely erupt.
The bigger is better posture took center stage last week with our fascination over the supermoon, which got me thinking about today’s superfoods, though I’m not talking kale and kohlrabi.
The annual Thanksgiving meal may be steeped in tradition, but that doesn’t mean we can’t express our gratitude over a rosemary and thyme-rubbed pork loin roulade stuffed with a port fig jam.
How does Chef Tucker Hartford memorialize two of 19th century America’s pioneering distillers? With respect for tradition, a few modern expressions and lard.
I t’s nothing more than a doughy mix of flour, salt, water and yeast, rolled out flat and flipped onto a hot grill. But despite its basic ingredients and architecture its sales are spiking at restaurants across Southern Arizona.