SpotlightGrace Perry
PMInternFebruary 1, 2019
The jukebox heroine shares the story behind her Phoenix-famous bar.
PMIntern, Author at PHOENIX magazine
RecipesRecipe Friday: Sauce Pizza & Wine Bruschetta
PMInternNovember 28, 2018
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.
RecipesRecipe Monday: Five-Ingredient Turkey Chili
PMInternNovember 25, 2018
Welcome to the Monday edition of Recipe Friday. Now that Thanksgiving is over, you've probably had your fill of turkey, but here's a recipe using leftover turkey that you can squirrel away for next year provided by Jamie Miller, dietitian at Camelback Village Racquet & Health Club.
RecipesRecipe Friday: Char Kitchen + Bar Mediterranean Salad
PMInternNovember 16, 2018
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.
CultureArizona Nonprofits: Subway Kids & Sports of Arizona
PMInternNovember 14, 2018
Alison Bailin Batz has volunteered with Subway Kids & Sports of Arizona since first starting her career at HMA Public Relations in 2004.
When Morgan Travis graduated from Northern Arizona University in 2017 with a bachelor’s degree in psychology, she wanted to gain work experience in the field.
RecipesRecipe Friday: True Food Kitchen Squash Pie
PMInternNovember 8, 2018
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.
CultureArizona Nonprofits: Children’s Cancer Network
PMInternOctober 21, 2018
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.
RecipesRecipe Friday: Talavera Pumpkin Fideuà
PMInternOctober 20, 2018
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."
RecipesRecipe Friday: Babbo Italian Eatery Pasta Valducci
PMInternOctober 12, 2018
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.
RecipesRecipe Friday: Otro Cafe Tamales
PMInternOctober 10, 2018
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.
RecipesRecipe Friday: Thirsty Lion’s White Chocolate Cheesecake
PMInternSeptember 18, 2018
Whether planning a formal dinner party or a casual get together, sometimes dessert gets overlooked. But for many people, dessert is more important than the main dish or anything else that precedes it.
RecipesRecipe Friday: Dorian’s Tomato Burrata Salad
PMInternSeptember 18, 2018
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.