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.
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!