Some of the best recipes are born out of limited ingredients and unlimited creativity. Made with packaged biscuit dough, fresh apples and the perfect amount of butter, cinnamon, walnuts and oats, this "make it work" dessert could compete with any bread pudding, apple fritter or classic apple pie.
It just wouldn't be an Arizona Christmas without tamales. But unless your familia popped over for an all-day masa extravaganza in the last week or so, you probably don't have any on hand for today. Fret not: Lucia Schnitzer of Luci's Healthy Marketplace graciously offered to share her easy tamale pie recipe with us.
This is comfort food for a Phoenician palate – spectacular in a burrito, incredible on eggs and surprisingly perfect over fresh baby greens. It’s spicy, beefy and rich, and its unmistakable roasted green chile flavor will have you serving yourself seconds and thirds long after you're full.
There's never a shortage of fantastic food on the table of the Rea family. Patriarch Perry Rea, his wife Brenda and their five children run the Queen Creek Olive Mill, which has branched out to Scottsdale in the Queen Creek Olive Market, and its embedded Olive Spa. Visitors can peruse the mostly local goods throughout the market, which include Olive Spa products (developed by Brenda) such as Lavender Rose Hand Salve and Vanilla Bean Pacific Sea Salt Scrub; and incredible edibles like tapenades (our favorite: artichoke and roasted garlic), stuffed olives filled with everything from jalapenos to vermouth, and of course, olive oils. But one of the best treasures in the store is a tome: the “Queen Creek Olive Mill Family Cookbook.” Every page contains a culinary delight, but in the spirit of the holiday season, we're sharing a couple of delightful dessert recipes.
Street, gourmet or American, when you make tacos at home, there’s only one rule: Make them delicious. Follow my tips for a better taco by tackling three essential areas – tortillas, fillings and toppings, and enjoy your next Taco Tuesday “en casa.”
As a kid, there’s something exciting about eating dinner at a friend’s house – breaking bread (or tortillas) with a friend makes you feel like part of the family. Sometimes it helps you appreciate how good you’ve got it at home, and sometimes it makes you realize you’ve been missing out on some of the tastiest meals around!
What better way to bid adieu to one season and bonjour to the next than with a couple of cocktails? Rawhide Executive Chef Jonathan Scott, along with food and beverage manager Henry Moreno, dreamed up a summery sayonara and an autumnal hello using his latest obsession, Wicked Tango spirits.
If there's one food-specific holiday we can get on board with, it's National Pot Pie Day. There's just something magical about a creamy, comforting mélange of fresh protein, veggies and herbs blanketed by a crisp-tender crust.
The calendar says autumn officially begins this week, but I feel no nip in the air. I hear no rustling leaves. I feel triple-digit heat, and I smell another hot monsoon on the horizon. Yet right as I give up on cooler weather, a force of fall gives me a reason to believe. Its name is pumpkin spice.
With a name like Salvatore “Sal” Zappone, it’s hard to hide your Italian roots. Zappone grew up cooking in the family kitchen with his Calabrian-born mother. He started working in local restaurants at age 16, eventually studying French cuisine under master chef Alex Stratta at The Mirage hotel. But Zappone’s heart was in Italian cuisine.