The jukebox heroine shares the story behind her Phoenix-famous bar.
For those of you hosting holiday parties and looking for an easy, but impressive recipe with "wow" factor, Cameron Froment, Sauce Pizza & Wine’s regional manager offers up portobello and artichoke bruschetta.
Thanksgiving is next week and you're probably not thinking about making a summery salad, but Char Kitchen + Bar's Mediterranean salad is the perfect antidote for the rich, festive food to come.
Thanksgiving is rapidly approaching and those of us who host the feast have a pretty good idea of what we’re going to serve. But if you haven’t decided yet which pie to make, chef Taylor Domet, director of culinary standards for True Food Kitchen, offers up a Squash Pie recipe.
At Modern Market, the chefs make Guajillo Lime Vinaigrette for the restaurant's popular Mérida Salad.
Steve and Patti Luttrell started the Children’s Cancer Network in 2004 after their 5-year-old son, Jeff, was diagnosed with cancer. Read on to find out what they have accomplished since then and how they help other Arizona families faced with pediatric cancer.
Traditionally, fideuà is a version of paella using pasta instead of rice, filled with seafood and brimming with saffron and tomatoes. For something a little different, sous chef Samantha Sanz of Talavera at Four Seasons Resort Scottsdale has fashioned a vegan fideuà recipe showcasing fall produce. "I have a lot of fun making vegan dishes because it's always a challenge not to use bacon or butter," she says. "I just follow my instincts and run with it."
After a busy day, I’m always looking for a quick recipe to whip up for dinner. And if cooking the dish takes less than half an hour, I’m all in. Babbo Italian Eatery has offered up a recipe for their popular Pasta Valducci that’s not only quick and easy to make at home, but one you can also enjoy at any of their eight Valley restaurants.
October marks Domestic Violence Awareness Month and to bring attention to this important issue, we caught up with Carol Minchew, a volunteer with Sojourner Center, a Phoenix-based domestic violence shelter founded in 1977. “Sojourner Center has been at the forefront of providing outstanding services to victims, their children, and recently, their pets, fleeing the trauma of both physical and verbal/mental abuse,” she says. Retired from a successful interior design career that spanned 40 years, Minchew is the mother of two grown children and four “amazing” grandchildren and has been married to her second husband, Weldon, for 48 years.
Many people make tamales for special occasions and during the holiday season, but why not cook up a batch for no reason during October? If you’re a tamale fan, but have never attempted to make them, Otro Café’s executive chef Joe Meyers has provided PHOENIX magazine with an easy recipe.
If you’ve ever enjoyed smooth, creamy burrata in a restaurant and wondered how to make it at home, this recipe is for you. Chef Kurtis Smith of Old Town Scottsdale’s Dorian shares his burrata recipe and it’s not as hard to make as you might think.