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.
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.
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.
If you’ve been to Farm & Craft, you know the menu is brimming with healthy options, from charred broccoli to a salmon poke bowl to avocado hummus. Recently, the restaurant added several new dishes, including Chilled Raw Pad Thai Salad, which has been a big hit with customers, says Samantha Roberts, Riot Hospitality Group executive chef.
Sometimes when you crave comfort food, only a massive bowl of creamy macaroni and cheese will do the trick. In a pinch, you can always rustle up the store-bought version, but why not treat yourself and make it from scratch?
Welcome to the dog days of summer. Since the Valley is collectively pouting about the heat, we thought it might be a good time to provide a refreshing cocktail recipe that you can make at home. Grimaldi’s Pizzeria recently rolled out a couple of summer cocktails, including the Berry Ginger Fizz that's guaranteed to be a showstopper come cocktail hour.
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.
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?
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.