For those of you hosting holiday parties and looking for an easy, but impressive recipe with “wow” factor, Cameron Froment, Sauce Pizza & Wine’s regional manager offers up portobello and artichoke bruschetta.
Thanksgiving is rapidly approaching and those of us who host the feast have a pretty good idea of what we’re going to serve. But if you haven’t decided yet which pie to make, chef Taylor Domet, director of culinary standards for True Food Kitchen, offers up a Squash Pie recipe.
We’re keeping a critical eye on the new armed guards hanging in Tempe’s parks.
After losing the Republican primary in August, Diane Douglas submitted a surprise proposal to scrap the new Arizona education standards she initiated after ditching Common Core three years ago.
Fall is here, and restaurateurs Valleywide seem in the mood for makeovers – redrawing their menus and renaming their restaurants to stay on top of the market.