Ain't Nothin' Like a Good Breakfast Joint

Ain't Nothin' Like a Good Breakfast Joint

I’m a lunch & dinner kind of gal, and I’m not a real fan of breakfast foods. So, what the heck is it about the Saturday morning feast that changes the whole paradigm?

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What a Crock!

What a Crock!

That's right.  The old crock pot is back!  The only difference being that the kitchen tool producers slapped a shiny new surface on it and renamed it the Slow Cooker.  A new name, what ever for? 

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Graham Crackers

Graham Crackers

I'd been patrolling the local grocery store for something other than goldfish and apples or ice cream and oreos and stumbled across a childhood favorite:  Graham Crackers and Vanilla Frosting.

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T'was The Birthday After Christmas & Italian Cream Cake

T'was The Birthday After Christmas & Italian Cream Cake

I have never liked my birthday. Not for the fact of birthdays, any excuse to have a party, but for the date - December 26th - Boxing Day, the day that people recover from Christmas celebrations, pen their New Year resolutions, and gear up for the next holiday. That is until this year.

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Gardens, Greens and Good Things

Gardens, Greens and Good Things

Tonight we’re having oven –roasted carrots and sweet potatoes; fresh mixed greens and those diva heirloom tomatoes with a champagne vinagraitte; pan seared pork chops with fresh garlic and mushrooms and an Anjou pear with a little gorgonzola for dessert.

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Braising Season Has Arrived!

Braising Season Has Arrived!

If you know me, you know I love a good braise, especially one marinated in an entire bottle of Pinot Noir.  The recipe I found for Beef Daube (pronounced Dob) was ideal for a Sunday.

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Edible Events

Soup of the Week

Every week we are going to feature a new soup. Please send us your favorite recipe if you want to see it on the site.

Faith Wipperman's Duck Soup with Warm Beet Salad
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You Say Crouton, I Say Toast
Food For Lovers
Ain't Nothin' Like a Good Breakfast Joint
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My Life as a Caribbean Galley Slave!
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Amuse Bouche

The Mille-feuille

French for 'thousand sheets', is a little slice of heaven, that’s what it is!! This tantalizing pastry made of several layers of puff pastry alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam. It is usually glazed with royal icing or fondant in alternating white and brown (chocolate) strips, and combed.

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Spotlight: A Competitor's Journey with Julie Fiedler

Posted Mon, 03/08/2010 - 10:16

You are missing some Flash content that should appear here! Perhaps your browser cannot display it, or maybe it did not initialize correctly.

In this special Spotlight video feature, we follow Into the Soup contributor Julie Fiedler to the American Culinary Federation Western Regional Student Chef of the Year Competition. If you want to see what true culinary competitions are all about, check out this great 10min video. This is one of our best. Click the screen to start.

WestSide ThrowDown - a no holds barred cookoff

Posted Wed, 01/20/2010 - 21:44

intotheSoup.com presents

 WestSide ThrowDown

A No-Holds-Barred-Cookoff Event

Harley Girls, Monster Truck Kitchens, Jazz, Tequila, & Plenty of Food!

March 22, 2010  4:30pm - 9pm

Arizona Broadway Theatre

(1/4 mile from Peoria Stadium)

BUY TICKETS ONLINE BY CLICKING HERE

Or contact the Box Office at 623.776.8400

Click here to hear our radio spot (hint: It ain't your typical culinary event spot)


Click Here to Learn More

Basic Cooking Techniques: Salad Dressing with Chef Glenn Humphrey

Posted Tue, 03/09/2010 - 08:43

In this episode of Basic Cooking Techniques, Chef Glenn Humphrey of the Arizona Culinary Institute joins Heidi and shows us the neat tricks behind a great salad dressing.

The Passion of Pinot Noir

Posted Sat, 03/06/2010 - 10:07

by Chef Larry Canepa

As a Chef and Educator, I have the rare and special opportunity to stimulate and observe the awakenings of young palettes with food and wine. Once in a while, there are special moments when all is right and astounding breakthroughs happen. I experienced just such a breakthrough recently over a special wine in our series.

Radio Show: March 3, 2010

Posted Thu, 03/04/2010 - 21:09

In this episode of Into the Soup on the radio, Heidi discusses Flavor Friends, Travel and welcomes special guest and intotheSoup.com contributor Peggy Markel.

Into the Soup on the Radio is brought to you by:

 

 

 

 Members of Into the Soup can download this program by signing in and Clicking Here: Download

Members can also download Peggy Markel's Kefta recipe here.

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5 Tips to Health Through Food by Kamara Pastis

Posted Sat, 02/27/2010 - 09:30

Hi all fans and members of intotheSoup.com. I am Kami Pastis, and I am a certified personal trainer, life style educator, group fitness instructor and registered chiropractic assistant in the Phoenix area. From time to time, I will enjoy sharing my tips with you on eating well for life. Here are 5 to start. I hope you enjoy as well.

Yogurt the Ancient Wonder Food

Posted Tue, 02/23/2010 - 08:13

Hello, intotheSoup.com viewer! Don't ya just love this site?

Did you know that eating well and delicious dishes can go hand in hand!? All it takes is some intelligent eating, an interest in culinary adventures, and the use of this webpage! Let me introduce myself. I am Katie Paige Haarala, and I am here to discuss how healthy eating can be delicious eating and how different foods can benefit your overall health and wellness! I look forward to discussing specific health foods and how you can incorporate them into your daily menu! For as La Rochefoucauld said, "To eat is a necessity, but to eat intelligently is an art." So, here is to eating intelligently, friends!

Travel, Change & Good Conversation

Posted Wed, 02/17/2010 - 18:11

Hello fans of intotheSoup.com.

In my first column on this beautiful site, I wanted to talk to you about travel, food (of course), change and good conversation.

Travel Videos

Posted Wed, 12/02/2009 - 21:36

From time to time, we head out on the open highway or fly off to foreign lands. Whereever we go, we explore the best food experience, try the local activities, and meet some great chefs.

Join Us On Our Adventures

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