Veg OutDoenjang Noodle Soup
Marilyn HawkesNovember 1, 2016
Slurp a bowl of soul with doenjang noodle soup at Adobo Dragon at DeSoto Central Market.
Three BitesTaking a Ribbing
Marilyn HawkesNovember 1, 2016
When it comes to succulent, swoon-worthy beef flavor, nothing beats the humble short rib.
Now that fall is in full swing (well, at least according to the calendar), it’s time to rustle up the hearty grub that keeps us toasty on crisp evenings and sustains us while watching football. If you’re looking for a new chili recipe, Kelli Casey, general manager of Kelly’s at Southbridge in Old Town Scottsdale (she’s not the namesake Kelly), offers up an old family recipe that's now on the menu. “The recipe is a combination of old family recipes. I took part of my father-in-law’s – he’s from Pittsburgh and a diehard Italian – and part of my Irish grandmother’s recipe and combined them,” Casey says.
There’s a catch though. Casey doesn’t want to give away all the family secrets, so she’s left out a few ingredients. But, she ensures us, “it will still be delicious.” If you want to discover what’s missing, you’ll have to visit Kelly’s at Southbridge to taste the real deal. Then, report back and let us know.
Once known for its lumberjack college kids, good skiing and decent drinkin' scene, Flagstaff is quickly making a name for itself as a foodie town (and we're not just talking about the phenomenal pizza). Today, we kick off the first in a series of Q & A's with the personalities behind the chef hats behind the town's restaurant renaissance we'll call the "Flag Food Boom."
For some, this is the most wonderful time of year. No, I’m not referring to the upcoming holidays. I’m talking about football season – a time to don our jerseys, gather 'round the TV to cheer on our favorite teams and, of course, chow down on finger foods. But this weekend, instead of tired pretzels and bland wings, impress your football fanatic friends who temp as foodies with this recipe for queso carnitas poppers from Anthony Serrano of El Palacio restaurant in Chandler.
“Everyone loves deep-fried (food) and everyone loves cheese,” he says. “It’s a winner.”
You can buy the salsa and carnitas at most Valley grocery stores, or make it at home, Serrano says. If you like your food on the spicy side, he suggests adding the optional jalapenos or another hot pepper.
But if you’re not ready tackle the recipe at home, the poppers will be available on El Palacio’s new menu debuting Oct. 31.
RecipesRecipe Friday: Shrimp & Butternut Squash Risotto at Thirsty Lion
Marilyn HawkesOctober 7, 2016
As the Valley takes a collective breath of relief and Phoenicians start to venture out from their air-conditioned caves, chefs across town are rolling out fall menus loaded with hearty autumnal foods – gourds galore! The Thirsty Lion debuted six fall dishes in September, including this Grilled Shrimp & Butternut Squash Risotto.
Executive chef Keith Castro says the dish is great to prepare at home, depending on how much time you have. “Risotto is a labor of love,” he says. “The actual risotto part of the recipe takes the better part of an hour to do it correctly.”
Valley NewsSing Around the Rosie
Marilyn HawkesOctober 1, 2016
Phoenix nonprofit Rosie's House gives musically inclined but economically disadvantaged kids a place to jam – and learn.
Veg OutPatatas Bravas
Marilyn HawkesOctober 1, 2016
Take a trip to Spain with CoR Tapas & Wine's crispy patatas bravas.
Three BitesBread for Success
Marilyn HawkesOctober 1, 2016
Avocado toast is the ultimate superfood delivery system – and it's trending big-time.
RecipesRecipe Friday: Nook Kitchen’s Grilled Romaine Salad
Marilyn HawkesSeptember 30, 2016
When you think about eating a salad, you probably envision cold, crisp lettuce in a bowl brimming with fresh vegetables. But have you ever cooked your greens on the barbecue? At Nook Kitchen, Executive Chef Nick LaRosa grills up a warm romaine salad and it’s hearty enough to serve with a steak knife.
“I put everything in there that I like to eat – bacon, tomatoes, cucumbers and hard boiled eggs,” he says of the recipe. Customers sometimes add poached shrimp, grilled chicken or a short rib. “That’s a serious salad.”
RecipesRecipe Friday: Zappone’s Tuscan Roasted Chicken
Marilyn HawkesSeptember 20, 2016
Many nights when I’m running late, I’ll stop at the grocery store and buy a roasted chicken. When I get home, I make a quick salad and voilà, dinner is done. But really, with a little advanced planning, roasting my own chicken isn't that much extra work for a simple, delicious dinner at home.
According to Chef Sal Zappone, owner of Zappone’s Italian Bistro, “Everybody loves a great roasted chicken.” His recipe is a take on his mother’s version. “It’s all about using the rosemary and the garlic and letting it marinate so the flavors really develop,” he says.
Q&AQ&A with Valley Wunderkind Chef Peter McQuaid
Marilyn HawkesSeptember 20, 2016
Valley native Peter McQuaid developed an interest in cooking at a young age. He read cookbooks and experimented with dishes at home, but it wasn’t until he got a job working for Silvana Salcido Esparza at Barrio Urbano that his culinary talents emerged. Now 18-years-old, McQuaid is attending culinary school at the International Culinary Center in New York City. He won a scholarship with Careers through Culinary Arts Program (C-CAP) and was a recipient of the prestigious 2015 James Beard Foundation’s Taste America scholarship. He’s back home in the Valley this week to participate in the James Beard Foundation’s Taste America tour Sept. 22-24. We caught up with him by phone last week.
Performing ArtsFinal Five Coming to Valley With Gymnastics Champions Tour
Marilyn HawkesSeptember 20, 2016
Every four years, two things happen: The United States holds a presidential election and the Summer Olympic Games take place. While election coverage has dominated the headlines for months on end, for a couple of weeks in August, five pint-sized powerhouses managed to distract us. They were the U.S. women gymnastic team at the Rio games, dubbed “The Final Five”: 2012 Olympians Aly Raisman and Gabby Douglas, along with first-time Olympians Madison Kocian, Laurie Hernandez...
RecipesRecipe Friday: Beef Tenderloin, Truffled Mac & Cheese at Rusconi’s
Marilyn HawkesSeptember 16, 2016
Chef Michael Rusconi developed his love for the flavor and fragrance of white truffles while working at Mary Elaine’s at The Phoenician many years ago. When white truffles were delivered via the freight elevator into the kitchen, the scent infiltrated all corners of the restaurant. “The smell is so unique. You never forget that,” he says. “And nothing else tastes quite like it.”
To spread his love of white truffles, Rusconi whips up truffled macaroni and cheese to go along with beef tenderloin at Rusconi’s American Kitchen.
Performing ArtsPirouette Into Fall with a Free Ballet Under the Stars Performance
Marilyn HawkesSeptember 14, 2016
Have you ever wanted to check out a ballet performance, but aren’t ready to shell out the dough for tickets? Don’t get me wrong – performing arts groups need paying patrons, but Ballet Arizona has been making it possible for Valley residents to get a taste of arabeques and pirouettes for free over the past 18 years in order to foster an appreciation of ballet as an art form.