December 2014
Story & Select Photos by Gail G. Collins
As the cold creeps in, it’s time for winter warmers. Soup is a top pick for nutrition, variety and comfort reasons. Dietary standards urge us to eat eight servings of veg daily, and blending them into a soup helps us to reach that goal. And when pureed, it also fools the finicky eater. Tossing leftovers and the odd vegetables into the slow cooker clears out the fridge and creates one-of-a-kind meals. Then, add lean protein and beans for extra fiber and cook them in the pot to retain the ingredients’ full potential.
Squash, tomatoes and even surplus mashed potatoes or a hunk of cheese can enhance texture, creaminess, vibrancy and dense nutrients. Also, bowls of broth hydrate in heated atmospheres. It’s hard to go wrong with soup, and the best is homemade. But if you’re headed out, try some of Flagstaff’s best soups. Dinner is served. Continue reading “Bowled Over”
Sweet temptation has always been there. People have enjoyed fruits, nuts and honey since ancient times. Today, those ingredients are still among the basic elements used to craft tantalizing treats, yet celebrated chefs and global inspiration have happily pushed flavor boundaries beyond standard cookies and cakes. From classic cravings to artisan accents, here is a local look at Flagstaff’s sweetest things. 
Josephine’s Modern American Bistro has been serving delicious food to devoted guests since 2002. The big appeal is as tried and true as the historic home on the hill and the classic fare on the menu. The restaurant is chef-owned, so the food is forefront. “We also have a unique atmosphere in town,” said Chef Tony Cosentino. “Others have to create it, but our house with its garden patio and porch, two fireplaces, coffered ceiling, diamond sash windows and wainscot paneling are built in. And our warm, homey ingredients served with a twist invite people to relax and have a good time. That’s the big appeal.”