When longtime restaurateur Tomaso Maggiore talks about the food he grew up eating in Sicily, you can hear the love and passion in his voice.
About three or four times a year, Pita Jungle adds five seasonal items to the menu under the name Seasonal Kitchen Crafts. “It’s a platform for us to test new things,” says Bassel Osmani, one of Pita Jungle’s co-founders. One of the summer recipes, Crouching Kale and Hidden Berry Salad, is loaded with “superfoods” and has proven to be quite popular, he says.
Thursday, August 16, is National Rum Day, so naturally we rounded up a fun drink for you to make at home. The rum-spiked Rendezvous is courtesy of the Thirsty Camel a sleek, earthtone bar at The Phoenician with spectacular Valley views and a daily summer happy hour that starts at 2 p.m.
When Tamara Stanger abruptly left her executive chef gig at Helio Basin Brewing Co., many folks were surprised.
Summer is berry season and if you're looking for a little raspberry love this weekend, we've got a swoon-worthy recipe for you to tackle. Jenna Leurguin, pastry chef at Scottsdale's exclusive Silverleaf Club, shares her stunning fresh raspberry pie recipe. It's a little complicated, but well worth the effort.
What was one of humanity’s greatest discoveries? You may say electricity, fire or even penicillin but I say nay.
No, the greatest thing is the chicken wing. A delicious and versatile food that makes a great addition to any dance, kickback gathering, movie night, Super Bowl viewing, bingo game, Tupperware party or baby shower. The chicken wing is a sacred thing of limitless possibilities. It can be tossed, rubbed, smoked, fired, grilled, glazed, deboned, spicy or cool, sour or sweet.
In honor of National Chicken Wing Day this Sunday, PHOENIX has curated the best deals and specials at Valley restaurants. Don't wing it, let us show you the way.
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.