Phoenix temperatures in January are kind of a mixed bag. The days are often sunny and warm, but the evenings can still be a little chilly. For that reason, I’m sharing one more soup recipe, this time from Brad Borchardt, Flower Child’s director of Culinary Standards.
If you’re feeling a little chilled these days and find yourself leafing through cookbooks or searching online for soup recipes, you can stop now. We’ve got this!
During the holidays, you often hear the late Nat King Cole crooning the song, “Chestnuts Roasting on an Open Fire.” But have you ever eaten a chestnut? They have a slightly sweet and earthy taste and make a great base for savory soup.
This time of year can be a bit hectic, filled with holiday shopping and events galore. And if you're entertaining at home for the holidays, sometimes you just need an easy recipe to take your stress level down a notch. Today, Stefano Fabbri of Pomo Pizzeria offers an uncomplicated recipe for piadina, "a bread brought from the Roman Empire," he says.
About eight years ago, Tim Vasquez, owner of Someburros and Isabel's Amor, was so moved by an annual family gathering in Guadalupe that he wrote a book about it called "The Taco Stand." "Just seeing the family gathered around the table and sharing memories around food was the inspiration," Vasquez says. The main character is based on the family matriarch and Vasquez's grandmother, Isabel, who passed away 32 years ago. "It's not necessarily a true story, but Isabel is the main character who loves to cook for other people."
Sometimes it’s hard to stay on track with healthy eating during the hectic days of December. When we’re busy and on the run, we tend to grab unhealthy snacks that may not be in our best interest. (I’m talking to you coffee shop blueberry scone.)
Welcome to the Monday edition of Recipe Friday. Now that Thanksgiving is over, you've probably had your fill of turkey, but here's a recipe using leftover turkey that you can squirrel away for next year provided by Jamie Miller, dietitian at Camelback Village Racquet & Health Club.
Thanksgiving is rapidly approaching and those of us who host the feast have a pretty good idea of what we’re going to serve. But if you haven’t decided yet which pie to make, chef Taylor Domet, director of culinary standards for True Food Kitchen, offers up a Squash Pie recipe.
Traditionally, fideuà is a version of paella using pasta instead of rice, filled with seafood and brimming with saffron and tomatoes. For something a little different, sous chef Samantha Sanz of Talavera at Four Seasons Resort Scottsdale has fashioned a vegan fideuà recipe showcasing fall produce. "I have a lot of fun making vegan dishes because it's always a challenge not to use bacon or butter," she says. "I just follow my instincts and run with it."
After a busy day, I’m always looking for a quick recipe to whip up for dinner. And if cooking the dish takes less than half an hour, I’m all in. Babbo Italian Eatery has offered up a recipe for their popular Pasta Valducci that’s not only quick and easy to make at home, but one you can also enjoy at any of their eight Valley restaurants.
Many people make tamales for special occasions and during the holiday season, but why not cook up a batch for no reason during October? If you’re a tamale fan, but have never attempted to make them, Otro Café’s executive chef Joe Meyers has provided PHOENIX magazine with an easy recipe.
Whether planning a formal dinner party or a casual get together, sometimes dessert gets overlooked. But for many people, dessert is more important than the main dish or anything else that precedes it.
The hardest part of preparing a quiche is crafting a light, crumbly crust to cradle the delicate custard filling. If you’ve been searching for an easier way to make this delightful dish, Chef Jean-Christophe Gros of Voila French Bistro offers a recipe using puff pastry purchased at the grocery store.
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.
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