Drink ThisBlack Pepper Pink Melon
Mike MeyerJanuary 1, 2018
Warm yourself with Blue Hound Kitchen & Cocktails’ Black Pepper Pink Melon.
CocktailsSeptember 4, 2026Interview with a Mixologist: Zach O’Haire from Mea Culpa
Openings/ClosingsSeptember 2, 2026August 2026 Openings & Closings
Food ReviewsSeptember 2, 2026Dining Review: Quiessence
Happy HourVino Populi
Mike MeyerJanuary 1, 2018
Tie on an after-work glass of vino at these no-hassle neighborhood wine bars.
Three Bites‘Shuka Doop
Marilyn HawkesJanuary 1, 2018
Savory, stew-like shakshuka brings a touch of the tribe to Valley brunch menus
Food ReviewsWhere To Eat 2018
Mike MeyerJanuary 1, 2018
Another year, another glorious eruption of must-try restaurants, visionary chefs, hot food trends and celebrity recommendations. Find them all here, in our top o’ the year salute to Valley dining.
Amuse BouchesAmuse-Bouches January 2018
Mike MeyerJanuary 1, 2018
Tasty local news bites to whet your appetite. Who Cooked It Better?This month: Peruvian Arroz con PolloA rustic dish of bone-in chicken with seasoned rice, arroz con pollo is a pillar of Latin American dining. In Peru, chefs typically add a chilled salad or vegetable, putting a distinct regional stamp on the dish. We pitted two prominent Peruvian pollos in a head-to-head showdown. El Chullo2605 N. Seventh St., Phoenix 602-279-8425, elchullorestaurant.comChef-owner Omar Velarde’s pollo plate...
Veg OutRoasted Plantains
Marilyn HawkesJanuary 1, 2018
Chef Danielle Leoni coaxes caramel sweetness out of the roasted plantains at The Breadfruit & Rum Bar.
Local ProductsRaw-Milk Kefir
Shelby MooreJanuary 1, 2018
Up your levels of good gut bacteria with creamy raw-milk kefir from Casa Grande’s Fond du Lac Farms
Food ReviewsNew Year Eats
M.V. MoorheadJanuary 1, 2018
A roundup of interesting new neighborhood spots for your 2018 dining plans.
Food ReviewsGallo Blanco
Nikki BuchananJanuary 1, 2018
Chef Doug Robson resurrects his beloved Downtown cantina, answers the prayers of taco lovers everywhere.
Food ReviewsJ’s Kaiyo Sushi + Bar
Nikki BuchananJanuary 1, 2018
The son of a Scottsdale culinary cowboy makes his own mark with a creative, well-executed Asian menu that reaches far beyond the norms of neighborhood sushi.
ListsPHOENIX Team Picks: December
Lauren LoftusDecember 22, 2017
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 December! As we count down the days until our inevitable New Year's diet, we're asking ourselves, "Which holiday treats will you be indulging in this month?
RecipesRecipe Friday: Famous 48’s Short Rib Melt
Marilyn HawkesDecember 22, 2017
Famous 48’s executive chef Rob Wagner is an unabashed lover of short ribs. So when he was putting together the new Old Town restaurant’s tavern-themed menu, he included a short rib entree for dinner and a short rib melt for lunch.
The sandwich is a big hit for Famous 48 – second only to the popular Nashville hot chicken sandwich, Wagner says. It’s not a difficult sandwich to make at home, but you have to be willing to devote seven hours of oven roasting time to achieve tender, pull apart, melt in your mouth short ribs.
Q&AJust Back From: Boston with Jan Wichayanuparp
Lauren LoftusDecember 19, 2017
“I was there with people who are James Beard [Award] nominees, who are running Food & Wine best restaurants. I was pretty awed by the people I got to learn with,” Wichayanuparp says. “As women, we do bring different things to the table, a unique viewpoint and execution, and I think that matters.”
Though there was “no free time” during the fellowship, Wichayanuparp made sure to tack a few days on to the end of her stay to taste test as much as she could in Boston, and gave us the highlights.
RecipesRecipe Friday: Fruitcake Bread Pudding
Marilyn HawkesDecember 14, 2017
For those of you who like the flavor of fruitcake but are wary of the dense texture, Tammie Coe of Tammie Coe Cakes has a recipe tailor made for you. “I like to make bread pudding out of anything and this is the perfect thing to do with fruitcake. It’s delicious,” she says.
When preparing, make sure not to over bake or the custard will curdle, Coe says. But the most important step is to make sure the fruitcake is completely soaked with custard before popping in the oven.
If fruitcake just isn't your jam, good news: "This recipe can be used with any kind of bread,” Coe says. “You can use it with pancakes or chocolate cookies and can top with any kind of fruit.
For information about where to purchase Tammie Coe fruitcakes, visit tammiecoecakes.com.
You’ve probably had the experience of cupping a steaming mug of apple cider in your hands on a cold night. But have you ever had hot pumpkin cider? At Cider Corps, a spanking new, veteran-owned craft cidery in downtown Mesa, brothers Jason and Josh Duren usually make hard cider, but in an effort to make something kid-friendly, they came up with non-alcoholic pumpkin cider.
Josh says that lots of folks make pumpkin beer, but it’s never really about the pumpkin. “It’s always just about the spices,” he says. “Pumpkin has a real earthiness. It’s a unique flavor.”
The brothers started Cider Corps after Jason (Sgt. USMC, Ret.) returned from a tour in Afghanistan with two traumatic brain injuries from IED blasts. What started as a hobby for the brothers, and a therapeutic outlet for Jason, has turned into a thriving business.