Three BitesLoco Moco
Marilyn HawkesMarch 2019
Hawaiian food fans are cuckoo for loco moco.
Three Bites
Three BitesBreakfast Biceps
Marilyn HawkesFebruary 2019
Health-minded Valley chefs turn the humble pancake into a delicious protein-delivery system.
Three BitesSoupy Sales
Marilyn HawkesDecember 2018
Chill-bitten Valley diners are bowled over by roasted vegetable soup.
Three BitesPig in the Round
Marilyn HawkesNovember 2018
Luscious, labor-intensive porchetta swoops into Valley restaurants for the winter season.
Three BitesThe Other KFC
Marilyn HawkesNovember 2018
Korean fried chicken infuses an American classic with a bit of Seoul.
Three BitesMeat Cute
Marilyn HawkesOctober 2018
Mortadella—aka “fancy bologna”—shrugs off its cold-cut origins on upscale Valley restaurant menus.
Three BitesSkin-On Stunners
Marilyn HawkesSeptember 2018
Once a throwaway item, fish skin is transformed into a crispy, craveable condiment by innovative Valley chefs.
Three BitesNo-Cone Zone
Marilyn HawkesAugust 2018
Invented in Thailand, rolled ice cream is getting the scoop on Arizona.
Get your recommended monthly allowance of heat-beating gazpacho.
Three BitesHey, Mo!
Marilyn HawkesJune 2018
Less is mo when this no-frills Chinese street-food classic hits Valley restaurants
Three BitesHave a Ball
Marilyn HawkesMay 2018
Top Valley chefs turn the humble meatball into a flavorful culinary canvas.
Three BitesDesayuno Disks
Marilyn HawkesApril 2018
The Valley’s taco revolution spreads all the way to breakfast.
Three BitesJus Marvelous
Marilyn HawkesMarch 2018
Hold your own dunk contest with French dips and other broth-boosted sammies.
