Recipes

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When Nick LaRosa of Nook Kitchen put together his menu, he wanted to do a spinoff on bagels and lox. Then, he had a great idea: “Why not put everything bagel seasoning on salmon?” LaRosa tried different preparations and decided pan seared and finished in the oven would be the best way. Once you make up a batch of Everything Bagel Spice, you can use it for all sorts of dishes, LaRosa says. “You can...

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Squash lovers, this bountiful breakfast recipe is going to rock your world. Italian-Canadian chef Mauro Martina, who recently opened OEB Breakfast Co. in north Scottsdale, shares his popular Truffle Squash Ragu recipe and a couple of tips on how to make this savory breakfast dish. Martina likes the Truffle Squash Ragu because it’s delicious on its own or with poached eggs, toast or egg noodles. The dish is also easy to modify. “You don’t have...

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The Giving Tree Café, an organic, gluten-free restaurant, recently opened on Seventh Street in Phoenix. The café, also known as “a space of love,” offers all-day breakfast, a vegetable-heavy lunch and dinner menu, along with some really creative desserts, including a vegan and gluten-free Hazelnut Chocolate Pudding Pie made with avocado. I know you’re wondering if the pie tastes like avocado and the answer is no, says Giving Tree’s owner David Warr. “…The cacao flavor...

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This time of year, some of us go a little overboard on eating and drinking and throw our digestive systems into a tizzy. If this sounds like you, check out Suzette Smith’s Kowboy Kicked Toast recipe that uses her Garden Goddess Kowboy Kraut. It’s chockfull of probiotics to help with gut health. You can purchase Garden Goddess products online or at local farmers’ markets, but Suzette is also sharing the kraut recipe if you want...

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I’m guessing that most everyone has a favorite Thanksgiving stuffing recipe, but if you’re looking to mix it up a little this year, Doughbird’s executive chef Taylor Domet offers the restaurant’s rosemary stuffing recipe. If you can, go with fresh sage, Domet says. “The fresh oils from the herb really improves the flavor of the dish.” And when it comes to tasting, don’t be shy. “Never bake something like stuffing fully until you’ve tasted it...

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PHX Beer Co. is probably best known for its craft beer, but they also make first-rate thin crust pizzas cooked in black iron pans. According to Richard Stark, PHX Beer Co. director of hospitality, black iron pizza was inspired by his late aunt and uncle’s pizzeria in Baltimore. Stark, who is the former CEO of NYPD Pizza, shares PHX Beer Co.’s mashed potato pizza recipe, which came from a pizza he tasted while vacationing in...

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For those looking for a fun Day of the Dead cocktail, the folks at Taco Guild have rustled one up for Desert Digest readers. Luke Detraz, Taco Guild’s beverage & brand director, says while any mezcal will work, he prefers El Silencio because of its level of smokiness. “It’s a happy medium where it’s not overbearing, but has enough flavor to taste through the (rest of) the cocktail.” The garnish is inspired by leftovers, in...

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Hand Cut Burgers & Chophouse rolled out a new menu October 1 with four new pasta entrees and a host of other tempting items. Hand Cut’s executive chef (and culinary director for Riot Hospitality Group) Samantha Roberts has graciously shared one of the pasta recipes with PHOENIX magazine. The recipe calls for imported Italian basil pesto, which you can pick up at the grocery store. Roberts says to look for imported Italian pesto that has...

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If you’re ready to up your meatball game, help is on the way. Danny Grant, chef/partner at Scottsdale’s newest steakhouse, Maple & Ash, is sharing his incomparable dry-aged meatball recipe with Desert Digest readers. Some tips from Grant: If you can’t get your hands on dry-aged ground beef, regular ground beef will do. Same goes for the cheese curds. You can substitute readily available fontina or ciliegine mozzarella (small balls of fresh mozzarella). Also, when...

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Executive chef Lindsey Dale of SaltRock Southwest Kitchen at Amara Resort and Spa in Sedona recently revealed her fall menu and one seasonal dish caught our eye: Beets and Ricotta Salad. Dale makes her own ricotta in house and adds some interesting elements, including a chili tangerine gastrique and vanilla pickled strawberries. “I’m particularly drawn to sauces and vinaigrettes. I really like how they can transform both the presentation and bring brightness to the dishes,...

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If you’re a taco lover (and really, who isn’t?), you’ll appreciate this week’s recipe from chef Suny Santana of Roosevelt Row’s Taco Chelo. He shares the restaurant’s popular Rockfish Taco recipe, which has several components, but the end result is worth it. Santana uses rockfish from local Chula Seafood because it’s available year-round and the restaurant can get it fresh every day. “It’s a nice, flaky fish.” After battering and frying the fish in hot...

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Fall officially starts on Sept. 23, but most of us have already been dreaming about wearing sweaters and picking out apples at the farmers market. To help us make the seasonal transition, True Food Kitchen’s beverage director, Jon Augustin, shares an autumnal cocktail recipe that recently debuted on the restaurant’s new fall menu. True Food Kitchen uses Old Forester Bourbon, but Augustin says you can use any bourbon that you prefer. While preparing, he advises...

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Now that grilling season is almost behind us, it’s time to focus on our indoor kitchens. While not everyone likes cooking fish in the house because of its lingering scent, this salmon recipe from chef Robert Conneway from The Lola Cocktail Lab + Eatery only requires a short time on the stove before finishing in the oven. The blackened salmon recipe with cauliflower puree and seasonal steamed vegetables is a healthy dish that you can...

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If you’ve been to The Sicilian Baker, you’ve probably already experienced (ahem, tasted) the sensational desserts they dish out. It’s always fun to pick up a few pastries while you’re there, including cassatina, a traditional Sicilian dessert. But sometimes half the fun of eating dessert is making it yourself, so we’ve snagged the cassatina recipe for you to try at home. The Sicilian Baker offers some valuable tips: Take your time while making each element...

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If your mornings are hectic and you don’t have time to make breakfast, Morning Squeeze’s chef Andrew Giddens has the perfect solution: Overnight Oats. “It’s for people on the go,” he says. “You can make this the night before and then when you wake up, you can add berries or any kind of fruit or granola.” Giddens offers these tips: Make your oats in a Mason jar because it’s easier to keep covered and ready...

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