Drink ThisMagic Hat Trick
Citizen Public House barman Chaz Enciso adds a slap shot of mezcal to his silky-smooth Magic Hat Trick.
Citizen Public House barman Chaz Enciso adds a slap shot of mezcal to his silky-smooth Magic Hat Trick.
A monthly look at Arizona wine with Valley dining impresario Pavle Milic.
The new Chula is cramped but chic, and the seafood is still stellar.
Score a high-toned happy hour deal on one of the Valley’s premier dining rues.
Joyride Taco House’s Garden Variety Burrito is anything but ordinary.
Pita Jungle puts a healthy spin on Sriracha with three spicy varieties.
Celebrate three years of our Four Corners column at these new Valley restaurants.
Chef Danny Jeong’s freewheeling fusion eatery in Mesa combines Korean, Japanese and Italian cuisines.
The Mastro family’s glitzy return to seafood oozes glamour, but not all the dishes sparkle.
Most everyone has a favorite taco recipe, from spicy chicken and shredded beef to battered fish and fried avocado. This week, the folks from Modern Taco food truck offer a recipe you might not have in your repertoire: Crispy Pork Belly Tacos.
These Valley salads are developing well-deserved cult followings.
With more sunny days on the horizon, it’s time to start thinking about warm weather foods. Executive chef Samantha Roberts of Riot Hospitality Group offers the Hand Cut Burgers & Chophouse recipe for beets & burrata (cheese made from mozzarella and cream) that’s refreshing and easy to make.
If you find it hard to resist anything wrapped in a tortilla, I have a delicious surprise for you. This week, CRUjiente’s sous chef, Nathan Arnold, shares the restaurant’s popular carrot cake taco recipe. It’s a little time intensive, but well worth the effort.
Before the 6th Annual Girl Scout Cookie Dessert Challenge comes to a close on Feb. 28, we wanted to share at least one recipe.