Local ProductsSlavo Salt
A little bit of garlic-packed Slavo Salt goes a long way.
A little bit of garlic-packed Slavo Salt goes a long way.
Fall is here, and restaurateurs Valleywide seem in the mood for makeovers – redrawing their menus and renaming their restaurants to stay on top of the market.
A monthly look at Arizona wine with Valley dining impresario Pavle Milic.
A monthly look at Arizona wine with Valley dining impresario Pavle Milic.
At Modern Market, the chefs make Guajillo Lime Vinaigrette for the restaurant's popular Mérida Salad.
Traditionally, fideuà is a version of paella using pasta instead of rice, filled with seafood and brimming with saffron and tomatoes. For something a little different, sous chef Samantha Sanz of Talavera at Four Seasons Resort Scottsdale has fashioned a vegan fideuà recipe showcasing fall produce. "I have a lot of fun making vegan dishes because it's always a challenge not to use bacon or butter," she says. "I just follow my instincts and run with it."
After a busy day, I’m always looking for a quick recipe to whip up for dinner. And if cooking the dish takes less than half an hour, I’m all in. Babbo Italian Eatery has offered up a recipe for their popular Pasta Valducci that’s not only quick and easy to make at home, but one you can also enjoy at any of their eight Valley restaurants.
Many people make tamales for special occasions and during the holiday season, but why not cook up a batch for no reason during October? If you’re a tamale fan, but have never attempted to make them, Otro Café’s executive chef Joe Meyers has provided PHOENIX magazine with an easy recipe.
Not only is today Taco Thursday, it's also the high holiday of Mexican food – National Taco Day! We’ve rounded up some of the best deals around town to help you celebrate this delicious occasion.
If you went to Pedro’s Mexican in Glendale Saturday before last, you might have been startled to find a line out the door and around the building.
Drop a Beat & A Mic at Rum Bar with this tropical, coral-hued refresher.
$30,000 millionaires, take note: Old Town Scottsdale is rife with wallet-friendly happy hour deals.
Mortadella—aka “fancy bologna”—shrugs off its cold-cut origins on upscale Valley restaurant menus.
A monthly look at Arizona wine with Valley dining impresario Pavle Milic.
“Mexican sushi” is trending. A hit with diners at West Valley spots like Sushi Sonora and Extreme Sushi, the culinary mashup has finally arrived in Central Phoenix, in the guise of this lively Mexican seafood cantina on Thomas Road and 24th Street.