Marilyn Hawkes, Author at PHOENIX magazine

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This week, chef Rene Andrade of Ghost Ranch shares his barbacoa burrito recipe that you can make in a crockpot, which will come in handy once the temperature rises and you don’t want to use the oven. Before wrapping your burrito, Andrade suggests heating up the tortilla to make it more flexible. “After you wrap it, put it back in the pan for 5 seconds on each side to get a nice crispiness on the...

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For those who could use a little treat right now, we’ve rounded up a tasty and healthy smoothie for you to make at home courtesy of Alexandra Maw, co-owner of Kaleidoscope Juice. In addition to being downright tasty, the mint chip smoothie has many health benefits. “The avocado provides a heart-healthy fat, spirulina is one of nature’s superfoods and is full of B-vitamins, copper and iron and the almond milk and almond butter are great...

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This week’s Recipe Friday is courtesy of Christina Barrueta, author of the upcoming Phoenix Cooks cookbook, which will be published later this year. PHOENIX magazine is the first outlet to share a recipe from the book. Barrueta also pens Write On Rubee, a popular food, beverage and travel website and is the author of Arizona Wine: A History of Perseverance and Passion. The award-winning food writer offers a recipe from Pomo Pizzeria owner Stefano Fabbri,...

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Looking for something to munch on while you’re catching up on Netflix this weekend? Chris Purcell of Ted’s Refreshments shares the Tempe restaurant’s whiskey barbecue wing sauce. At Ted’s they smoke their wings in an electric smoker with hickory wood chips. “If people are making them at home, they could bake, grill or fry them,” Purcell says. “Then, just toss in the sauce.” You can use any type of bourbon that you like, Purcell says....

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Planning an elegant brunch in the near future and need a sinfully rich and delectable entrée to wow your guests? If so, you’re in luck because Maple & Ash’s executive chef and partner Danny Grant shares one of his Sunday brunch recipes with us this week. To pull this off, you’ll have to make the bulk of the dish at the last minute so that everything stays warm. As always, make sure you have all...

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Since we still have a few chilly nights left before the weather heats up, I’ve rustled up a cozy dish to make at home. Executive chef Trayton Hutchison of Salut Kitchen Bar in Tempe shares the restaurant’s Saltimbocca di Marsala recipe. When shopping for marsala, make sure you get the sweetened version, Hutchison says. “The sweetness really adds to the sauce.” Another tip: Veal can be a little tricky, so make sure you monitor the...

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