Food ReviewsHo Chi Mmm City
Looking for an un-pho-gettable meal? Let our dining writer take you on a tour of four new-ish Vietnamese eateries
Looking for an un-pho-gettable meal? Let our dining writer take you on a tour of four new-ish Vietnamese eateries
Gringo tacos? Aquí no, hombre. Aaron Chamberlin’s RoRo cantina might be slick, but it’s plenty authentic
Cruelly, the barbecue is the least impressive thing about this well-conceived but under-executed Scottsdale eatery from the Ocotillo braintrust
According to the American Egg Board, the United States produces around 75 billion eggs a year, representing about 10 percent of the world’s supply. That’s a mind-boggling amount of eggs and cause for celebration just in time for National Egg Day, Sunday, June 3.
Be careful what you say around egg whites. Everyone knows they can’t take a yolk.
Why were the eggs running? Because they were afraid of being beaten!
Dear lord, I'm egghausted from these puns. So let’s get down to brass tacks: This Sunday, June 3, is National Egg Day, and Valley restaurants are celebrating by with some truly inspired egg dishes.
Our round-up of the best (half) dozen egg creations (and deals) in Phoenix:
It’s Memorial Day weekend, which marks the official kickoff of summer barbecue season. If you’re hosting or going to a gathering over the holiday weekend, don’t just offer up a boring dessert like chocolate chip cookies or brownies. Why not try making a zippy, summer-y key lime pie with a pretzel crust?
Each month, we of the PHOENIX magazine editorial team ask ourselves a different question about our favorite dining and drinking experiences in the Valley. Our picks are usually hidden in the back of the magazine among our Dining Guide restaurant listings. Not any more. Our picks are going digital! Feel free to follow us on social media (at least, those of us who tweet) and be sure to tag us (@PhoenixMagazine on Twitter and @PHXMagazine on Instagram) on pics of your favorite picks.
Happy May! As we celebrate our annual out-of-state travel issue, we're going pescatarian and asking ourselves, "What is your favorite local fish dish?"
There are many ways to eat fresh peaches, but have you ever thought about grilling them? This week, executive chef Robert Nixon of Toscana’s Restaurant & Lounge at PebbleCreek (Robson Resort Communities), offers up his grilled Arizona Peach Flatbread recipe.
The recipe calls for pizza dough, which you can pick up at Trader Joe’s in lieu of making it yourself, but Nixon says you can also use lavosh or French bread. Arizona peaches are coming into season, so it’s the perfect time to for some local fruit love. “The season is about two months,” he says. “All the farmers’ markets are going to have them soon.”
In February, Oregano’s Pizza Bistro rolled out the Power Greens Salad because Oregano's founder, Mark Russell, joked that he wanted a healthy salad he could eat after going to the gym, says Nadia Salem, Oregano’s Director of Culinary. So Salem and Russell put their heads together and came up with a kale-heavy salad that customers can’t seem to get enough of. “It gives you so much power and energy because of the protein and vitamins,” Salem says. “It’s been such a popular salad for us.”
With fresh blackberries, banana liqueur and fresh ginger, the Ramble On alludes to Led Zeppelin and goes down easy.
Cruise crazy happy hour deals on Central Phoenix’s vaunted Seventh Street dining corridor.
Top Valley chefs turn the humble meatball into a flavorful culinary canvas.
Tasty local news bites to whet your appetite.
The F&A Veg Board at Federal Pizza helps alleviate gluttonous guilt over too much pizza, wings and beer.
Mother-daughter duo Katie and Patty Flanigan cold-press their nutrient-rich, organic Juice Core blends.