September 2018

Read It: Good Dog

Music Notes: Songbooks: When the Keyboard Meets the Keyboard

Egg Ambassador

Kick your workouts into high gear at local boxing gyms.

We catch up with longtime ABC 15 newswoman Kaley O’Kelley

Top 3 Arts Events September 2018

Art Break: Studio Snapshot with Aracely Scott

Artist of the Month: Brian Johnson

 Just 3 Things, a program of Jewish Family and Children’s Service (JFCS), provides food for youth who have transitioned out of the foster care system.

What's new at the box office this weekend.

Opening Sunday at FilmBar:

Opening at Harkins Camelview and several other Valley multiplexes:

Winter gets all the love in Utah’s ski capital, but it’s got fall down to a fine art, too.

A monthly look at Arizona wine with Valley dining impresario Pavle Milic.

Jerky lovers sojourn to Hobe Meats in Phoenix for some house-made beef jerky.

Soul Café serves up the ultimate vegetarian comfort food.

Old Town Scottsdale’s scrappy, improvisational café is reborn a lavishly staffed fine dining palace – and it’s pretty spectacular.

Chef Leo Madrigal started his own upscale Mexican restaurant in South Phoenix after a 20-year tenure at Z’Tejas.

Once a throwaway item, fish skin is transformed into a crispy, craveable condiment by innovative Valley chefs.

Culinary revolutions come and go. These old-school Mexican eateries – and their happy hours – hold the line.

When it comes to the Valley’s expanding repertoire of Caribbean cuisine, we’re sharing the same dream.

Gin, lime, honeydew, green Chartreuse and fresh cracked pepper make a spicy and bright cocktail.

Soul food scion Christian Buze tries a few new things with his first foray into the family business. Wise diners will stick with the standards.

Before sweet, juicy peaches disappear for the season and we’re back to eating bananas and apples, Chef Lisa Dahl of Dahl Restaurant Group in Sedona offers a dessert recipe that’s simple to prepare and doesn’t heat up the kitchen.

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.

If you’re an avid coffee drinker, you probably greet every morning with a jolting cup of Joe. Rest assured, you’re in good company. According to the National Coffee Association, 64 percent of Americans have at least one cup of coffee a day.

If you’ve ever enjoyed smooth, creamy burrata in a restaurant and wondered how to make it at home, this recipe is for you. Chef Kurtis Smith of Old Town Scottsdale’s Dorian shares his burrata recipe and it’s not as hard to make as you might think.

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.