Local ProductsArizona Broth
Marilyn HawkesJune 1, 2018
The bone broth at Arizona Grass Raised Beef Co. proves Grandma’s point: Broth is good for you
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.
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?
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.”
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.”
Three BitesHave a Ball
Marilyn HawkesMay 1, 2018
Top Valley chefs turn the humble meatball into a flavorful culinary canvas.
Veg OutF&A Veg Board
Marilyn HawkesMay 1, 2018
The F&A Veg Board at Federal Pizza helps alleviate gluttonous guilt over too much pizza, wings and beer.
Local ProductsJuice Core
Marilyn HawkesMay 1, 2018
Mother-daughter duo Katie and Patty Flanigan cold-press their nutrient-rich, organic Juice Core blends.
Valley NewsRaiding Spaces
Marilyn HawkesMay 1, 2018
Space-sharing chefs say there’s no such thing as too many cooks in the kitchen.
Last year, David Ira Goldstein retired as artistic director of Arizona Theatre Company after 25 years of breathing life into 190 main-stage plays, workshops and presentations in Phoenix and Tucson. It seems he couldn't stay away for long: Goldstein is returning to direct The Diary of Anne Frank, now through May 12 in Tucson at Temple of Music and Art; and May 17-June 3 at Herberger Theater Center in Phoenix. PHOENIX magazine recently caught up with Goldstein to ask him what he's been up to in pseudo-retirement and how he prepared for his latest production.
(Editor's note: Answers have been edited for clarity.)
If you're hankering for pasta carbonara, but want to forgo the eggs and heavy cream (not a traditional ingredient, but many recipes include it), Needle Rock Kitchen & Tap executive chef Paul Steele has lightened up the recipe for you. Instead, he uses heart-healthy olive oil.
While the nights are still balmy, you might be looking for a reason to eat al fresco. Jeff Coonce, executive chef at Robson Ranch Grill in Eloy, shares a steak recipe that’s great for entertaining and is partially cooked on the barbecue.
The peak season for English peas is short, says Jacques Qualin, chef de cuisine of The Phoenician’s J&G Steakhouse. “At the beginning of spring, the peas are really tender and sweet.” So, once in a while – not every year – Qualin puts sweet pea soup on the menu for about 6 to 8 weeks to take advantage of the season.
Inspired by the Asian night markets that have found mega-popularity in Los Angeles and New York, two bold Phoenix entrepreneurs are importing the concept to the Valley. PHX Night Market, a two-night multicultural festival, hits Phoenix Public Market this weekend, April 21-22.
The concept is the brainchild of Tony Ce, owner of Snoh Ice Shavery, and Cindy Louie of Go Studio Go. Collaborating with the Arizona Asian Chamber of Commerce, Ce and Louie are focused on establishing an "Asian influenced and Phoenix foodie inspired" event in the Valley that celebrates cultural diversity, cuisine, music and community.
RecipesRecipe Friday: PNPK Broccoli Salad
Marilyn HawkesApril 13, 2018
When Grape Bistro owner Kellie Pruitt unexpectedly lost her 17-year-old daughter in July 2016, she stepped away from running the Scottsdale restaurant. "My whole life went crazy after that," Pruitt says. The restaurant stayed open while she spent time trying to heal. She hiked a lot on Pinnacle Peak and decided to reopen the restaurant under the new name, PNPK, as an homage to the mountain that helped her cope with her unimaginable grief.