Executive Chef Joey Maggiore of The Hash Kitchen has always been a fan of barbecue. So when planning the menu at his Scottsdale breakfast spot, he came up with a recipe for smoked sliced brisket with cornbread hash. He tops it off with a couple of poached eggs and house-made green chili sauce. “We needed something spicy to contrast with the sweetness of the cornbread.”
According to Social Tap Eatery’s Executive Chef Keon Salehizadeh, poke bowls, a raw fish dish originating in Hawaii, are among the Valley’s latest trends. “It’s one of our best sellers and it’s cool and really refreshing for the summer.”
SOL Cocina’s Executive Chef Deborah Schneider’s rule is “there’s always one more thing” to add to a recipe. So when she created the hot and raw ceviche dish, she kept adding ingredients until she was satisfied with the end result. “I like heat and sweet and crunch all together,” she says. “I just love how the spicy habanero and the sweet fruit play off of each other. It’s like a little party in your mouth.”
Fans of Chef Gio Osso (Virtù) have reason to celebrate: Osso’s long-anticipated second restaurant, Nico Heirloom Kitchen, opened May 14 at Heritage Marketplace in downtown Gilbert. The casual Italian concept features dishes that are close to Osso’s roots, including chicken Scarpariello-style.
To celebrate the historic background of the Grand Canyon State, The Wigwam is holding a monthly dinner to highlight Arizona’s 5 Cs: climate, copper, citrus, cattle and cotton. The resort’s Chef de Cuisine Chris Knouse has been tasked with creating dishes to showcase the 5 Cs.
As temperatures climb, you might be searching for new summer dishes to add to your cooking repertoire. Chef de Cuisine Jacques Qualin of J&G Steakhouse at The Phoenician touts tuna tartare as a fresh dish you can easily prepare at home. “It’s very good to eat as an appetizer when it’s hot outside,” he says.
Chef Cullen Campbell (Crudo, Okra) says a recipe that uses lamb necks might intimidate some home cooks or restaurant patrons. “But that’s one of the reasons that I do it,” he says. “I like to find quality ingredients that nobody uses and also at the same time I like to show appreciation for the animals by using everything that I can instead of just using the choice cuts that everybody else uses already,” he says.
Blue Hound Kitchen & Cocktails’ executive chef Sean Currid says he’s been on a kohlrabi kick lately. “I think it’s a really under-utilized vegetable, and that’s why I came up with this wonderful idea for a salad,” he says.
When I was about 14, I became a vegetarian. Deeply concerned about the well-being of all living things and concerned about the environmental impact of the meat industry, I proudly joined my friends in abstaining from consuming dead animals. That is, until about a month later when “my body told me” I needed Popeye’s chicken.
It's difficult to shake a margarita that Arizonans haven't sipped before. We love our unofficial state cocktail served every which way – on the rocks, blended, fruit-infused, mescal-infused, Cadillac-style, salt-rimmed, sugar-rimmed... The varieties are endless, and we thought we'd swilled it all.
A. Banana + peanut butter = nostalgic flavors of childhood
B. Chocolate + banana = so freaking delicious
C. Peanut butter + chocolate = an epic flavor combination
D. Chocolate + banana + peanut butter in a cold, creamy, decadent dessert with healthy fats and no refined sugars = visceral joy, pleasure and happiness in a cup.
Thai curries are the stuff of heaven. Exotic and powerful flavors of lemongrass, galangal, kaffir lime, fish sauce, garlic, shallot, Thai chilies and holy basil in a rich and creamy coconut sauce make these dishes some of the most comforting and soul-satisfying meals known to man.
Bright and clean, tart and spicy, this effervescent elixir should really be called “sunshine soda.” Fresh lemons and ginger combine with ice-cold seltzer water to create an exhilarating tonic for all ages while packing a health punch to boot.
I never quite know what to do with sweet potatoes. I love them in fry form, and I’ve heard in that nebulous, universal "somewhere" that they’re healthier than regular potatoes. But when I try to cook them, I fall into a familiar routine with an electric mixer, butter and cream, and I know they deserve more attention and creativity than that.
Guacamole is simply the perfect food. It’s an appetizer, a condiment and, in some cultures (i.e. my house), it’s considered a main dish. It’s green gold than makes all things better, and like most Arizona natives, I’ve been stuffing my belly with guacamole for as long as I can remember.
I’ve adored cooking since I could first hold a spatula. But as an aficionado of virtually any “ethnic” cuisine, I often thought that some dishes were better left to the experts. Thai food? No way. Chinese? Yeah, right. Indian? Absolutely impossible.