https://www.phoenixmag.com/wp-content/uploads/2020/12/PHM1220EB23-1280x720.jpg

Veggie Campanelle Roasted peppers, Brussels sprouts, cauliflower, grape tomatoes and more add texture to Nook Kitchen’s pasta, which is boosted by Calabrian chiles and Chablis ($23). nookkitchen.com Chile Relleno Ladera Taverna y Cocina’s prized poblano is stuffed with hominy rice and cheesy calabacitas and topped with queso fresco, chipotle cream sauce and cilantro ($10). laderaphx.com Vegetarian Moussaka Layers of eggplant, potatoes, spinach, tomatoes, feta and béchamel make for a lush alternative to traditional beef or...

https://www.phoenixmag.com/wp-content/uploads/2020/12/126128716_412423523463017_155191490722849749_n-750x720.jpg

Openings Acai Waffle Start with a waffle or bowl, pick your flavor, granola, pudding and toppings for a choose-your-own acai bowl experience. Also on the menu: signature bowls, customized waffles and smoothies. 425 S. Mill Ave, Tempe, acaiwaffletempe.com Adalberto’s Mexican Food Scottsdale stalwart Adalberto’s opens a new outlet near Chandler Fashion Center. 3605 W. Chandler Blvd., Chandler, 480-899-5802 Belle’s Nashville Kitchen Honkytonk-themed bar and restaurant in Old Town Scottsdale pumps out Nashville hot chicken and...

https://www.phoenixmag.com/wp-content/uploads/2020/11/123143919_2687024548278515_7856907264774870138_n-1280x720.jpg

When you grow up in the Valley, your experience of it is greatly dictated by which part you’re from. Phoenix and its sundry suburbs and surrounding cities are so spread out that if you grew up in Mesa, say, you’d have absolutely no reason to go to Avondale – at least not in the course of your daily life. We largely live in our own little community bubbles and only venture out to go to an event (pre-COVID) or try a new restaurant (and even then, it’s only people...

https://www.phoenixmag.com/wp-content/uploads/2020/11/Turkey2-1254x720.jpg

Just in time for Thanksgiving, chef/owner Anthony Barr of Gabriella’s Contemporary American Cuisine in Scottsdale, offers a recipe for turkey brine. Never brined a turkey before? It’s an easy step that a lot of people don’t take to ensure a juicy bird, Barr says. And since the salt and other spices and flavors in the brine absorbs into the turkey, you won’t have to season the bird. Barr suggests brining the turkey in a large...

https://www.phoenixmag.com/wp-content/uploads/2020/11/Chef-William-Turner-1280x720.jpeg

Most chefs’ first love is food. For Scottsdale personal chef William Turner, it’s people. “Food is how I express that love to people,” he says. Originally from South Carolina, Turner was introduced to the culinary industry when he was 14. “It’s a hot bed for good food and hospitality,” he says of his southern roots. “I was peeling shrimp and cutting fish and that was my first introduction into the actual restaurant business.” From there,...

https://www.phoenixmag.com/wp-content/uploads/2020/11/download-1280x720.jpeg

The Valley boasts amazing Asian cuisine. If you know where to look, you can easily find some authentic, delicious food. Take, for example, these nine mouth-watering Thai restaurants in the greater Phoenix area. The Wild Thaiger Located in the heart of midtown, The Wild Thaiger is a family-owned restaurant operated by head chef and owner Olashawn Hasadinratana-Weaver. Family culinary traditions meet a lively dining experience at The Wild Thaiger, and the restaurant is open for...

https://www.phoenixmag.com/wp-content/uploads/2020/11/Jared-Porter-Head-Shot-copy-960x720.jpeg

Jared Porter has worked in many kitchens across the Valley, including Vincent’s on Camelback, Olive and Ivy, Buck & Rider and in his own restaurant, Clever Koi, which now has two locations. Over the summer, Porter joined Fork & Dagger Hospitality as Director of Culinary Operations and will help founder and CEO Julian Wright open some new concepts in early 2021. Q: What will be your role with Fork & Dagger Hospitality? I help to...

https://www.phoenixmag.com/wp-content/uploads/2020/11/IMG_2969-1280x720.jpg

The Nashville Hot Chicken craze shows no signs of cooling off here in the Valley, and any minute now (probably by the middle of next week), we’ll have a brand-new venue — Belle’s Nashville Kitchen on Main Street in Old Town Scottsdale — for the crazy-crispy, insanely incendiary dish that, when done right, simultaneously sends pain and pleasure signals to the brain. Owner Mike Haley, who worked in local restaurants and bars for a couple...

https://www.phoenixmag.com/wp-content/uploads/2020/10/Chompies-Thanksgiving-Meal-1-1280x720.jpg

Wildflower The beloved local bakery chain offers comforting carbs, including pies ($17-$20), rolls ($4.75-$5.75/half-dozen), specialty breads ($6-$13) and stuffing loaves (starting at $12.99). wildflowerbread.com Southern Rail & Beckett’s Table Let chef Justin Beckett take care of the sides (bacon-cheddar biscuit stuffing!) and pie (fig-pecan!). New this year: six-packs of wine. Inquire for pricing. southernrailaz.com; beckettstable.com Miracle Mile Deli Pies ($16) and sides ($4-$15) are the order of the day at this family-owned delicatessen. We love...