Recently, UNESCO designated Tucson as a “capital of gastronomy,” naturally inspiring articles on the Arizona city’s long food heritage, as well as local chefs' use of ingredients from the Sonoran Desert like amaranth, cactus pads, tepary beans and cholla buds, a superfood of de-spined, dried cactus flowers that end up in salads, escabeche and as pickled garnishes in cocktails.Read more
What’s in season: Most of the pear crop grown in the United States is concentrated in California, Oregon and Washington. With a season that generally extends from August through late October, Bartletts are the most prevalent pear grown in California.Read more
Enjoy dinner outdoors tonight — or at least enjoy getting out while fixing it. Pork chops are flavored with a quick marinade combining chopped lemon grass, minced garlic and shallot, sweetened with sugar and with a jolt of heat from chopped Thai chile. Marinate the chops for just an hour or two, then toss them on the grill.Read more
Imagine a week entirely devoted to dessert (just pretend you don’t do this every week). Now here’s the guy who’s going to make it happen.
Daniel Amitin, who owns a healthcare staffing and recruiting company, has a sweet tooth. About three years ago, he and his roommate started a bet: They would see if they could limit themselves to just one dessert a week.Read more
When you want to add a little extra zing to your dish, tamarind, a fruit pod native to Asia and northern Africa, is the perfect ingredient. The flavor, used in a number of cuisines, adds an assertive sour note to recipes, enhancing other flavors and making for extra depth to a dish.Read more