May 2018

No longer one-half of a political power couple, Councilwoman Kate Gallego is riding solo and running for mayor of Phoenix.

Channel your inner karate kid or krav maga maven in self-defense classes.

Iraqi artist Bassim Al-Shaker paints scenes of (im)migration.

Phoenix history buffs Robert Melikian and Paul Scharbach show us Phoenix Past and Present.

Our top picks for May’s best arts events.

5 Best Intimate Music Venues + Drink Pairings!

Stacy Eden crafts wickedly cool metal crowns under her Clutch Jewelry label.

Tennis star Bethanie Mattek-Sands hopes to be Wimbledon’s comeback kid after recovering from a nasty 2017 injury.

The most popular non-surgical aesthetic procedures in 2018

For a truly low-budget Mother’s Day outing that you can be reasonably sure Mom’s never been offered before, why not take her to a free, sing-along version of Mamma Mia! at Harkins Camelview at 10 a.m. this Sunday, May 13? The Scottsdale multiplex is one of 25 theaters around the country to show the special version of the 2008 “jukebox musical,” showcasing the songs of ABBA.

A running gag in pop culture for the last few decades has been the image of the defeated hippie—cutting his hair, donning a suit and tie and joining the rat race like every other Joe. This may have happened plenty of times, but documentarian and UofA professor Beverly Seckinger’s Hippie Family Values demonstrates that it didn’t happen every time.

Summer heat getting you low? Go high – really high! – with this soaring salute to the West’s favorite fir-covered mountain playground.

A CEO’s Vision and a Family’s Dedication to Building a Community – and a Lifestyle

Cut a rug – or score a nosh – at these weekend-oriented seasonal gatherings.

Our latest “discovery”: this well-known but underrated resort restaurant, where chef Samantha Sanz is making the Valley’s most exciting Latin-inspired cuisine.

Just a man, his wood-fired grill and some really good fish.

Our reviewer revisits four seasoned storefronts in the Valley recently converted into all-new eateries.

Mother-daughter duo Katie and Patty Flanigan cold-press their nutrient-rich, organic Juice Core blends.

The F&A Veg Board at Federal Pizza helps alleviate gluttonous guilt over too much pizza, wings and beer.

Tasty local news bites to whet your appetite.

Top Valley chefs turn the humble meatball into a flavorful culinary canvas.

Cruise crazy happy hour deals on Central Phoenix’s vaunted Seventh Street dining corridor.

With fresh blackberries, banana liqueur and fresh ginger, the Ramble On alludes to Led Zeppelin and goes down easy.

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.”

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.”

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?

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.