It’s hard to pick up a dinner menu these days that doesn’t feature scallops in some form – from sautéed in olive oil to drenched in browned butter and coated with panko crumbs.
The Grill at Quail Creek, a restaurant at the Robson Resort Community in Green Valley, offers a pan-seared scallop dish that executive chef Aris Cabrera says is the restaurant’s most popular menu item. “I really love the contrast with the sweetness and the spiciness and the earthy flavors of ginger and lemongrass,” he says.
When the weather forecast promises a seemingly unending stretch of of 100-degree-plus days, it’s hard to think about cooking with any form of heat. If you’re in the market for a cool dessert with a minimal amount of stove time, Robert Richter of Chandler-based Robert’s Catering offers up Lemon Snow Pudding. It even sounds chill.
Be careful what you say around egg whites. Everyone knows they can’t take a yolk.
Why were the eggs running? Because they were afraid of being beaten!
Dear lord, I'm egghausted from these puns. So let’s get down to brass tacks: This Sunday, June 3, is National Egg Day, and Valley restaurants are celebrating by with some truly inspired egg dishes.
Our round-up of the best (half) dozen egg creations (and deals) in Phoenix:
According to the American Egg Board, the United States produces around 75 billion eggs a year, representing about 10 percent of the world’s supply. That’s a mind-boggling amount of eggs and cause for celebration just in time for National Egg Day, Sunday, June 3.
It’s Memorial Day weekend, which marks the official kickoff of summer barbecue season. If you’re hosting or going to a gathering over the holiday weekend, don’t just offer up a boring dessert like chocolate chip cookies or brownies. Why not try making a zippy, summer-y key lime pie with a pretzel crust?
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 May! As we celebrate our annual out-of-state travel issue, we're going pescatarian and asking ourselves, "What is your favorite local fish dish?"
There are many ways to eat fresh peaches, but have you ever thought about grilling them? This week, executive chef Robert Nixon of Toscana’s Restaurant & Lounge at PebbleCreek (Robson Resort Communities), offers up his grilled Arizona Peach Flatbread recipe.
The recipe calls for pizza dough, which you can pick up at Trader Joe’s in lieu of making it yourself, but Nixon says you can also use lavosh or French bread. Arizona peaches are coming into season, so it’s the perfect time to for some local fruit love. “The season is about two months,” he says. “All the farmers’ markets are going to have them soon.”
In February, Oregano’s Pizza Bistro rolled out the Power Greens Salad because Oregano's founder, Mark Russell, joked that he wanted a healthy salad he could eat after going to the gym, says Nadia Salem, Oregano’s Director of Culinary. So Salem and Russell put their heads together and came up with a kale-heavy salad that customers can’t seem to get enough of. “It gives you so much power and energy because of the protein and vitamins,” Salem says. “It’s been such a popular salad for us.”
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.
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.