Putting together a charcuterie plate usually involves selecting some good quality cheeses and cured meats. But if you want to dress things up a bit, Quiessence at The Farm at South Mountain co-owner/chef Dustin Christofolo suggests that you try adding some jardiniere (pickled vegetables) and olive relish.
Each month, we of the PHOENIX magazine creative team ask ourselves a different question about our favorite dining and drinking experiences in the Valley. Our picks are usually hidden in the back of the magazine among our Dining Guide restaurant listings. Not any more. Our picks are going digital! Feel free to follow us on social media (at least, those of us who tweet) and be sure to tag us (@PhoenixMagazine on Twitter and @PHXMagazine on Instagram) on pics of your favorite picks.
In honor of our March feature on the art of brunching, But First, Brunch, we're asking ourselves, What's your favorite breakfast/brunch dish in the Valley?
Spring is in the air and Pomo’s chef and CEO Stefano Fabbri is getting ready to roll out a fresh new seasonal menu. This week, he shares a sneak peek at one of his new vegetarian dishes: campanelle verdure. It’s a recipe Fabbri likes to make for his family during the week because it’s a quick, light dish without heavy sauce or cheese, and it showcases fresh vegetables.
If you’re looking for a new appetizer to whip up for your next party, Chef de Cuisine Derek Biazo of deseo at the Westin Kierland Resort and Spa has a showstopper for you to try: tartare de carne. It may not be the easiest recipe to tackle, but your guests will be talking about it long after the party is over. “If you take the time to do it, you’ll be the star of the show,” Biazo says.
When preparing, Biazo suggests making the plantain chips first because they’re the most labor intensive, then tackle the aji verde sauce, chorizo powder and finally, the tartare. Make sure you get a high-quality, deep red filet and chill the meat before slicing, Biazo says.
Thin Mints. Samoas. Tagalongs. Trefoils. Do-si-dos. Everyone has a favorite.
The humble margarita may be my favorite adult beverage. Tequila, lime, salt – what’s not to love?
Unfortunately, not every margarita is created equally. I’m looking you at you, frozen, glorified slushies with a ton of too-sweet sweet-and-sour mix. I’m getting a headache just thinking about you.
Making pizza from scratch requires some serious kitchen skills, but there are plenty of shortcuts you can take to make it easier, including buying prepared dough and bottled sauce. Fred Morgan, owner of one Valley-based Fired Pie locations, offers up a recipe for pesto chicken pizza that you can modify with ingredients purchased from your local grocery store.
Eat and drink your way through the Valley with our delectable daily dispatches on everything from craft cocktail bars to mom-and-pop neighborhood spots. To get food-and-bev news delivered to your inbox, sign up for our Eat Beat newsletter.