Taco Bell is testing a new breakfast item at select locations in Orange County: a lightly-fried waffle in the shape of a hard taco shell stuffed with sausage and egg and served with a packet of maple syrup.
Hubcap makes a tasty burger that, with a few minor tweaks, could easily be one of the best in the city
At A.R. Valentien, inside the Torrey Pines Golf Course in La Jolla, Pastry Chef Jennifer Costa is making the most of what's fresh and local. Right now, that's berries. Juicy strawberries, blueberries, and blackberries star in many of the newest items, and there's also a very special mulberry tart.
In Phoenix, Federal Pizza makes a mean porchetta sandwich... but get there early, it's available in limited quantities.
At Urban Cookies Bake Shop, there's an entire case of cupcakes, morning buns, muffins, and croissants, but if you've only got one chance to visit, you really can't go wrong with a bag of the shop's signature offering: cookies.
There's only one thing standing in the way of this secret menu waffle burger at D Bar achieving legendary status: that sad wagyu patty.
Just in time for summer, San Diego has a new ice cream shop. Located steps from the boardwalk in Pacific Beach, The Baked Bear is doing things a little differently. Instead of stopping at scoops and sundaes (both of which are readily available), the shop is serving up Humboldt Creamery ice cream sandwiched between fresh baked cookies, fudgy Ghirardelli brownies, or warm, Belgian-style waffles.
There's no better time than right now to head to the Hillcrest Farmers Market.
In Tempe, The Chuckbox serves 1/3- and 1/2-pound burgers broiled over a flame powered by mesquite and charcoal. I can't say with complete certainty that it's the best burger in the Phoenix Metropolitan Area, but it's definitely up there.
At Sweet Cakes Cafe in Mesa, Arizona, owner Kellie Huntington holds nothing back when it comes to her super sweet Southern desserts. Find out her top five must-try items.
In Phoenix, Federal Pizza's "At Last" pie features a bevvy of unusual veggie toppings, from fresno chilies to lemon zest. By all means, do try this at home.
What could be more refreshing on a scorching afternoon in Phoenix than a cup of shaved ice topped with fruity flavor syrups? As it turns out, absolutely nothing.
Sure, there is fresh produce at the Phoenix Public Market, but the real draw is all of the handcrafted treats, from slabs of fudge to gourmet caramels.
At D Bar, Keegan Gerhard and Lisa Bailey serve up a bevvy of tempting desserts, ranging from the always delicious Cake and Shake to elegant, plated desserts that switch up with the season, like the "Sunshine on a Plate", a multi-element dessert that sings the praises of citrus.
Delux's classic cheeseburgers served on brioche or hot dog buns hit the mark on most points, but they could use more char.
There's plenty to love at North Park's newest sweet spot, Swoon. The dessert bar offers a 3-course tasting flight on Friday and Saturday evenings, plus an ever-changing menu of a la carte desserts and some killer chocolate chip cookies (which happen to be gluten-free). I checked out the strawberry tasting: three courses of strawberry-based sweets, plus an amuse.
In San Diego, gelato shops are surprisingly spare. Luckily, Pappalecco, a shop with three locations, is rife with delicious flavors, from stracciatella to cinnamon roll, and multiple variations on chocolate.
Burger King recently debuted a new morning sweet to complement their new coffee beverages: lightly glazed donut holes.
The Turkey Day sandwich at BFD in San Diego is impressive not just because of its size, but because the turkey, stuffing, and cranberry sauce are all prepared fresh, in-house.
The Hamburguesa Grande, with roasted salsa, guacamole, and a gigantic patty crafted from Brandt beef sandwiched between a sliced torta roll, sounds delicious, but the execution leaves a lot to be desired.
In Los Angeles, 'lette specializes in fine and dainty French macarons, with over a dozen flavors, ranging from classic to contemporary, it's best to get a box of at least 6.
With the opening of Donut Bar, San Diego has its first (and only!) artisanal doughnut shop.
Potato balls are one of the biggest draws at Porto's. They're perfectly delicious straight-up (ideally with a shot of hot sauce), but for just $4.85, you can get them in sandwich form, smushed between Cuban bread.
Gordon Biersch promises "world class cuisine" and burgers that are "more than you can hold in your hands," but the reality? Not so much.
Heights Tavern got me in the door with the promise of poutine alongside my burger, but the initial elation was sadly short-lived.
Soft layers of meringue sprinkled with crunchy almonds and filled with billows of cream and juicy fresh strawberries.
The main concept behind the sauce is the addition of vodka brings out flavors in the tomatoes that are alcohol soluble, leaving a spicy, acidic mixture that is tempered with heavy cream to create a rich and vibrant sauce in the end.
French bread pizza doesn't have to be that boring, overly sweet, soggy staple of cafeteria lunches that we all know. Here's how to make a version that's boldly seasoned, well balanced, and perfectly textured.
I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience.
Simple, delicious and nostalgic. Panna cotta in a classic ice cream flavor.
When you enter Smuggler's Cove on Gough Street in San Francisco, it's as if you're inside a ship, decked out with ropes and fishing buoys, lanterns and ancient bottles of rum. But when you're done gawking, there's a decision to be made—what to drink? There are 75 different cocktails on the menu, so we reached out to bartender Steven Liles for a little help.
Am I right in thinking that you have some leftover pumpkin pureee lying around that you want to use? Am I right in thinking that after this past weekend, you want to cook as little as possible? If I'm wrong, don't tell me; let me live in the disillusionment of thinking that I know anything about you. But if I'm right, here's another pumpkin dessert that's very Thai and very easy to make.
This Indian sweet is made by cooking down grated carrots with milk, then slowly stir-frying them in oil. It's usually eaten garnished with chopped almonds, and raisins and clotted cream are also a nice accompaniment.
This pie is every peanut butter and chocolate lover's dream. A crumbly, chocolate cookie crust cradles smooth and dense peanut butter filling, which is covered with a generous layer of dark chocolate ganache. It's an adult version of the candy classic, and big enough to treat lots of friends.
A traditional Hawaiian pudding that's made with coconut milk.
Broccoli stems are not glamorous, but they are meant to be eaten. I can't help but feel that there's something wrong with a society that throws them away. If we're looking to be less wasteful, they're an awfully good place to start. Try this Alice Waters recipe, where the stems steal the show (sorry, florets).
Wontons for dessert? You betcha. These crunchy chocolate filled envelopes are delicate, light as air, and dusted with sweet Chinese five spice.
These chewy cookies have a double dose of chocolate.
This thickened mixture of chilies, vinegar, sugar, and garlic rightfully puts its flavor in the Asian corner, but it's so accessible I think you'd be hard pressed to find anyone who doesn't profess love for its balance between sweet and spicy that makes it perfect for everything from eggrolls, to fries, to burgers, and so much more.
If you've got leftover sweet potatoes, these quick biscuits come together in a flash. No awkward cutting of the butter or difficult pressing and folding, they sweet potato flavor without the hard work.
Think fresh berries are just for breakfast or dessert? Think again—they make an elegant addition to this salad of baby spinach, pecans, and goat cheese.
This rugelach has a tender, buttery dough and a rich chocolate filling.
The three course prix fixe lunch special at Jsix in downtown San Diego is a pretty spectacular value.
Rather than toasting the bread (a common technique to encourage the bread to soak up as much liquid as possible), I find that softer fresh or partially stale bread works better to soak up the thick chocolate liquid. After the chewy chunks of French bread are fully drenched, even more bits of chocolate are stuffed into the crevices before the pudding goes in for the bake.
These cookie dough cups are for everyone!
A perky cupcake with sunny personality is the perfect mid-afternoon bite. This particular lemon meringue treat takes a cue from the classic icebox pie. The zesty cake gets a spring in its step with a vibrant lemon curd filling and a jaunty meringue bouffant with a toasty touch that mirrors the sun-kissed tan of all those pretty girls in tropical bikinis laying out by the crystalline swimming pool.
Fresh cranberries have so much potential beyond that little dollop of sauce sitting next to the Thanksgiving turkey, but it often goes unexplored. Why not round out your cranberry season with this healthful smoothie? It has a mild cranberry flavor with hints of banana, orange, and spice and is an easy way to pack a little more cranberry goodness into your life before the season disappears.
Nearing The Meal's triumphant end, I often find myself literally forcing pie into my stomach, because it's pumpkin and I love it, even though there's no space left after the turkey and all the trimmings. That level of gluttony can be difficult for some, and if you are one of them, I submit this alternative for your consideration. It has all of the flavor of a pumpkin pie, without the heft of the traditional baked custard.
This main-dish-salad is everything you want a summertime meal to be: flavorful, light and totally satisfying. Shredded roasted chicken and soba noodles are tossed in a punchy soy, ginger and peanut dressing, then brightened up with a colorful mix of red peppers, scallions and cilantro. Chopped peanuts and sesame seeds add welcome crunch.
I was recently introduced to Alton Brown's recipe for microwave peanut butter fudge. I was skeptical. Fudge is tricky, and microwaves don't really allow for precise temperature control. And microwaves vary in wattage. This seemed like a kitchen disaster waiting to happen—except it actually worked.