Entries by Gwen Ashley Walters

Cabbage, Potato & Bean Soup

Don’t even get me started on the near-90 degree weather Phoenix is experiencing this week. It’s just wrong. I shouldn’t complain, especially after seeing friends struggling with snowy conditions elsewhere, but we went from a pleasantly cool winter to dangerously-close-to-summer in less than a blink of an eye. I still have warm, comforting soups I want […]

Best Way to Seed A Pomegranate

I thought I knew the best way to seed a pomegranate: under water. I wrote about seeding pomegranates under water way back in 2009. It’s still a fine method, make no mistake, but now I think there is an even better method. I first read about it on Letty’s Kitchen, but I wasn’t sure I’d prefer it […]

2015 Food & Dining Trends

It’s been a while since I wrote up a trend list. In fact, the last trend report I did was in 2011. I’m back with 10 food and dining trends I spotted in 2015. It’s not everything I tracked, but 10 is a nice round number, yes? There is nothing scientific about how I came up with this list of […]

Potato & Poblano Stew & Cornbread

If you follow me on Instagram, you’ve seen this hashtag: #privatechefmonday. My best friend, a chef, created it to capture our Monday nights — her only night off from her Scottsdale restaurant. Most Mondays, she comes to my house and we cook together. It’s very low key. The only other person allowed to attend this […]

Dutch Oven Cooking

This past summer I wrote an article called “Romancing the Coals” for Sun Valley Magazine. I had such a fun time talking to river runners who set up camp and cook for their guests every night. My favorite line? “The Dutch will burp.”  I also interviewed a dutch oven cooking pioneer, Sheila Mills, the author […]

Vietnamese Grilled Chicken Thighs

Last week we talked about how to debone chicken thighs. Let’s put those thighs to good use this week. We’re going to marinate them in a Vietnamese-inspired marinade and grill them. One of the reasons Southeast Asian dishes are so delicious is because they embody sweet, salty, sour, and hot — all at once. It shakes up the palate with in-your-face swagger. […]