For those of you who love polenta (and there are haters), Phoenix-based home cook and recipe developer Joanie Simon has devised a creative recipe for rustic polenta pizza.
When Executive Chef Chuck Wiley designed the breakfast menu for Hearth ’61 at the sparkly-new Mountain Shadows Resort in Paradise Valley, he looked for some healthy options. "Breakfast is usually so unhealthy and I wanted to put a different spin on it," he says. An unabashed grain lover, Wiley decided on a multigrain pancake. “I like food with texture.”
If your mom's Mother's Day wishlist falls somewhere in between handmade macaroni necklace and expensive handbag, consider baking her something sweet and pretty – handmade but still photoworthy = nailed it.
Country Velador, owner of Super Chunk Sweets & Treats in Old Town Scottsdale, has an easy yet elegant recipe for meringue teardrops that, when paired with a sentimental card, will bring a tear to Mom's eye, no prob.
Valley NewsOm to Life
Marilyn HawkesMay 1, 2017
With the help of a daring new yoga outreach program, Maricopa County inmates bend their bodies to find a higher purpose.
Veg OutCaramelized Cauliflower
Marilyn HawkesMay 1, 2017
Childhood memories are wrapped up in caramelized cauliflower for Pita Jungle founder Bassel Osmani.
Three BitesCod Almighty
Marilyn HawkesMay 1, 2017
Fish and chips becomes the latest comfort classic to spawn an upscale Valley food trend.
RecipesRecipe Friday: Geordie’s Spam Cubano
Marilyn HawkesApril 28, 2017
When your last name is Hormel, the Spam jokes must get a little tiring. But when Jamie Hormel, owner of the Wrigley Mansion and widow of meatpacking heir Geordie Hormel, sat in on a recent menu planning session with Geordie's Steak executive chef Jason Diaz, she joked that he should make a dish using the tinned meat. “I took her seriously and went back to the kitchen and started messing around with Spam,” Diaz says.
U.S. Egg regulars already know about the breakfast spot’s secret menu made up of dishes created by customers. But for everyone else, I’m going to let you in on a secret: To access the secret menu, visit and like the U.S. Egg Facebook page and then take a peek under the “notes” section.
RecipesRecipe Friday: Casa Mia Strascinati
Marilyn HawkesApril 13, 2017
Every now and then, Danilo Sodano and his daughter, Hera Ambrosio, sneak a new dish on the menu of their North Scottsdale Italian restaurant, Casa Mia. “Strascinati is a dish my dad came up with and customers love it,” Ambrosio says.
Even though some people are intimidated by cooking scallops, they’re very easy to prepare, says Executive Chef Anthony DeMuro of Different Pointe of View at the Pointe Hilton Tapatio Cliffs Resort. The secret? Make sure the sauté pan is smoking hot and be careful not to crowd the scallops in the pan because they’ll release too much liquid and will poach instead of sear.
Valley NewsMind Over Matter
Marilyn HawkesApril 1, 2017
We pick Valley doctors’ brains on a host of local neurological studies.
SpotlightDavid Tyda
Marilyn HawkesApril 1, 2017
The maestro behind Arizona Taco Festival and Street Eats Food Truck Festival dishes on the worst day of his life and his drive-thru good-luck charm.
Veg OutVeggie Lasagna
Marilyn HawkesApril 1, 2017
Wink 24 chef Fernanda Borletti’s lasagna is sumptuously stacked with veggies.
Three BitesSeventh Heaven
Marilyn HawkesApril 1, 2017
End your week in a family way with Sunday supper specials at top Valley restaurants.
Short ribs are popping up on menus everywhere and Old Town Gringos is jumping on the bandwagon. The taqueria and bar, located in the heart of downtown Scottsdale, recently rolled out a new menu that includes sweet and spicy short rib tacos.