Three BitesMaize the Force Be with You
Wielded by top Valley chefs, the arepa slays diners with the power of Latin American flatbread.
Wielded by top Valley chefs, the arepa slays diners with the power of Latin American flatbread.
Though a staple of modern Asian menus, crab rangoon was most likely invented in the 1950s at the original Trader Vic’s in California – an addictive nosh that became a central actor in the restaurant’s theatrical tiki milieu. So, despite being named after the former capital of Burma (now Myanmar), the crispy, cream-cheese-filled wonton is a patently American creation.
With apologies to the beloved breakfast burrito, pizza is quickly becoming the preferred delivery system for a.m.-friendly fare at the Valley’s top breakfast and brunch hot spots.
The all-time champion of mom-approved comfort food is taking Valley restaurants by storm.
Once the province of cruise ships and ’70s steakhouses, tableside desserts are firing up a new generation of admirers in Greater Phoenix.
Valley chefs achieve peak deliciousness with new-look treatments of traditional roasted Peruvian chicken.
A new wave of cabbage dishes shows what innovative chefs can do with a little heat and some hearty leaves.
Ubiquitous but notoriously tricky to master, cacio e pepe is the double Axel of Italian cooking.
Fermented cabbage adds a layer of funky deliciousness to kimchi fried rice.
Indian pizza is the fusion comfort food of your dreams.
Savory perfection, thy name is beef tallow. And Valley restaurants are seeing the light.
America’s resurgent love for the gherkin is expressed in deliciously offbeat ways at these Valley restaurants.
Cooling, crave-worthy Dungeness crab is the little black dress of salads.
Creamy, ethereal whipped ricotta is getting ample airtime on Valley menus.
Crispy-edged and oh-so-satisfying, smash burgers are putting the hammer down on Valley grills.