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Chefs

Restaurant service isn't what it used to be

In the realm of enlightened hospitality, managers prefer employees who have better emotional skills than technical ones.

January 16, 2015 8:00 pmLoading…

Best food books of 2014

Geeks, grains and globe-trotting. Nearly every one of this year’s best food books seems to fall into one of those categories.

December 03, 2014 12:00 am Related

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Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

Plenty of us have a perfectly understandable fear of frying.

November 20, 2014 6:00 pm Photos

Photos

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Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

This Nov. 3, 2014, photo shows chai-spiced doughnuts in Concord, N.H. The best kind of oil for these doughnuts is one that’s flavorless and has a high “smoke point.” The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that. (…

November 20, 2014 5:34 amLoading…
Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

This Nov. 3, 2014, photo shows chai-spiced doughnuts in Concord, N.H. The best kind of oil for these doughnuts is one that’s flavorless and has a high “smoke point.” The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that. (…

November 20, 2014 5:34 amLoading…
Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

This Nov. 3, 2014, photo shows chai-spiced doughnuts in Concord, N.H. The best kind of oil for these doughnuts is one that’s flavorless and has a high “smoke point.” The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that. (…

November 20, 2014 5:34 amLoading…
Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

This Nov. 3, 2014, photo shows chai-spiced doughnuts in Concord, N.H. The best kind of oil for these doughnuts is one that’s flavorless and has a high “smoke point.” The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that. (…

November 20, 2014 5:34 amLoading…
Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

This Nov. 3, 2014, photo shows chai-spiced doughnuts in Concord, N.H. The best kind of oil for these doughnuts is one that’s flavorless and has a high “smoke point.” The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that. (…

November 20, 2014 5:34 amLoading…
Mastering deep-frying to get perfect doughnuts

Mastering deep-frying to get perfect doughnuts

This Nov. 3, 2014, photo shows chai-spiced doughnuts in Concord, N.H. The best kind of oil for these doughnuts is one that’s flavorless and has a high “smoke point.” The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that. (…

November 20, 2014 5:34 amLoading…
Beyond PB&J: Kid-pleasing box lunches

Beyond PB&J: Kid-pleasing box lunches

Kids' lunches can be a great outlet for creativity.

September 17, 2014 12:00 am Photos

Photos

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Turning your zucchini abundance into no-fry fries

Turning your zucchini abundance into no-fry fries

Those darn zucchini. There’s an army of them occupying your garden right now, and each one is as big as a blimp.

September 17, 2014 12:00 am Photos

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Keep Labor Day healthy with chicken paillards

And the clincher: a peach and arugula salad.

August 27, 2014 12:00 amLoading…
Dive into a big bowl of cold soup

Dive into a big bowl of cold soup

Cold soups are just the ticket in summer.

August 13, 2014 12:00 amLoading…
Rethinking sushi rolls for a filling packed lunch

Rethinking sushi rolls for a filling packed lunch

Healthy packed lunches are on the horizon this school year.

July 30, 2014 12:00 amLoading…

Bulking up the classic BLT without adding fat

BLT gets a boost with crunchy tilapia.

July 16, 2014 12:00 amLoading…
Phyllo stands in for crust in healthy cherry pie

Phyllo stands in for crust in healthy cherry pie

This cherry pie will leave you feeling satisfied, but not so guilty.

July 02, 2014 12:00 am Video Loading…
Bake this cookie!

Bake this cookie!

Pastry chef Dominique Ansel, inventor of the croissant-meets-doughnut confection he christened the Cronut, is coming out with a cookbook in a few months.

June 25, 2014 12:00 amLoading…

Baked Alaska: Chic, retro, for the home

When it comes to ice cream, I generally feel it’s hard to improve on a simple scoop right out of the carton. But this time my mind has turned to baked Alaska. I know — how retro!

June 04, 2014 12:00 amLoading…
A springtime take on the classic crabcake

A springtime take on the classic crabcake

As the weather gets warmer, I cook lighter. And in my husband’s taxonomy of food, crab cakes are relatively light. So I thought I’d employ a couple of seasonal stars — peas and radishes — to put a spring spin on them.

May 28, 2014 12:00 amLoading…

A healthy way with fiery chicken and cooling salsa

It’s barbecue season, and chicken is the ideal candidate to get you grilling.

May 21, 2014 12:00 amLoading…

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