If you're hankering for pasta carbonara, but want to forgo the eggs and heavy cream (not a traditional ingredient, but many recipes include it), Needle Rock Kitchen & Tap executive chef Paul Steele has lightened up the recipe for you. Instead, he uses heart-healthy olive oil.
It seems there's an official holiday for every animal, person, food and trend these days. And I am here for each one: National Compliment Day, Eat Beans Day, Talk Like a Pirate Day. What better way to make a celebration out of a random Thursday?
This random Thursday happens to be named in honor of everyone's favorite twisted, salted carb day: National Pretzel Day! We're rounding up some of the best, and most unique local pretzel dishes to celebrate.
The peak season for English peas is short, says Jacques Qualin, chef de cuisine of The Phoenician’s J&G Steakhouse. “At the beginning of spring, the peas are really tender and sweet.” So, once in a while – not every year – Qualin puts sweet pea soup on the menu for about 6 to 8 weeks to take advantage of the season.
Each month, we of the PHOENIX magazine editorial 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.
Happy April! As we celebrate our annual Top Docs issue featuring the latest health and wellness news around the Valley, we're asking ourselves, "What is your favorite local plant-based dish?"
When Grape Bistro owner Kellie Pruitt unexpectedly lost her 17-year-old daughter in July 2016, she stepped away from running the Scottsdale restaurant. "My whole life went crazy after that," Pruitt says. The restaurant stayed open while she spent time trying to heal. She hiked a lot on Pinnacle Peak and decided to reopen the restaurant under the new name, PNPK, as an homage to the mountain that helped her cope with her unimaginable grief.
When you're hungover, it seems the only thing that eases the pain is greasy food and, well, more alcohol. Some ingenious local restaurants have started combining the two, so now you can hair of the dog through food.
Here are our favorite drink-inspired dishes around the Valley:
Spring has officially arrived and Valley chefs have been busy testing out recipes and writing menus. In mid-March, Doughbird, Sam Fox's pizza and rotisserie chicken concept, rolled out a new happy hour bar menu (from 2-5 p.m.) with $4 slices of pizza and a couple of other snacks, including roasted shishito peppers.
If you're ready to tackle a multifaceted fish recipe for a special occasion dinner, this one's for you.
Match Restaurant & Lounge executive chef Alex Stratta offers a sea bass recipe that's complex in preparation, but uses simple ingredients. "This is a very traditional Provencal application," Stratta says. "It reminds me of the south of France."
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.