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If you have a citrus tree or two in your backyard, you’ve probably accumulated a surplus of fruit and have already run out of recipe ideas. Have you ever tried making marmalade? Chef Chris Smith of Merkin Vineyards offers an easy recipe that you can use in a variety of ways, from topping toast to glazing a ham to enhancing a charcuterie board. You can eat right away or can in Mason jars for later...

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When Nick LaRosa of Nook Kitchen put together his menu, he wanted to do a spinoff on bagels and lox. Then, he had a great idea: “Why not put everything bagel seasoning on salmon?” LaRosa tried different preparations and decided pan seared and finished in the oven would be the best way. Once you make up a batch of Everything Bagel Spice, you can use it for all sorts of dishes, LaRosa says. “You can...

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According to the U.S. Bureau of Labor Statistics, only about 20 percent of America’s kitchens are headed up by women. But at The Phoenician, women play a much bigger role, with four female chefs in leadership positions. “We put our power on the plate,” says executive sous chef Rebecca Tillman. To celebrate, the resort will present “Fierce Females at The Phoenician,” an all-woman chef series of multicourse dinners served community-style at Mowry & Cotton. The...

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Squash lovers, this bountiful breakfast recipe is going to rock your world. Italian-Canadian chef Mauro Martina, who recently opened OEB Breakfast Co. in north Scottsdale, shares his popular Truffle Squash Ragu recipe and a couple of tips on how to make this savory breakfast dish. Martina likes the Truffle Squash Ragu because it’s delicious on its own or with poached eggs, toast or egg noodles. The dish is also easy to modify. “You don’t have...

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Lee Hendrickson’s photographs might best be described as an artistic chemistry experiment. A former research scientist who later earned a degree in biomedical photography, Hendrickson photographs home-grown crystals under a microscope to create stunning images that mimic forms in nature. He grows the crystals on glass slides by mixing different powders (caffeine, citric acid) and solutions (acetone, wine), and then places them under a high-resolution microscope. To the naked eye, the crystals look like powder...

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Josephine, a new restaurant concept from True North Studio Lifestyle, will open in the heart of the Roosevelt Row Arts District in early January. Housed in a bungalow built in 1919, Josephine will also have a 1970s Parisian-inspired cocktail bar, Coup de Grâce, tucked away in the back of the restaurant that will feature “molecular twists” on classic cocktails with an emphasis on whiskey and absinthe. Executive chef Ryan Pitt will offer “an elevated, yet...

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The holidays are over and many of us have vowed to eat healthier foods in 2020. To that end, we decided to start off the year with a nutritious recipe for stir-fried vegetables and noodles from Pita Jungle. Another plus for this recipe: If you’re concerned about your carb intake, shirataki noodles (traditional Japanese noodles made from konjac yams) are very low in digestible carbohydrates as well as calories. If you’d like to give the...

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If you’re hosting a holiday gathering and searching for a delicious appetizer, we’ve got you covered. Nico Heirloom Kitchen owner, Brad Kircher, shares the Gilbert restaurant’s filet tip recipe. At Nico, the filet tips are billed as a starter, but you could definitely serve this hearty dish as a main course. The recipe calls for a unique espresso lavender rub, a combo that Kircher and staff discovered after experimenting with ingredients. “The two just seem...