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So you want to throw together an informal dinner party, it’s 110 degrees and you’re looking for a light dish to whip up. How about a tuna salad? I’m not talking tuna from a can, but poke made from sushi grade tuna, like they serve at OBON Sushi + Bar + Ramen at The Grove Scottsdale. OBON’s chef Paulo Im has graciously shared the recipe with PHOENIX magazine and he offers a few suggestions: When...

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If you’re searching for a crowd-pleasing July 4th appetizer, Andrew Tam of Old Town Scottsdale’s Drunk Munk has a recipe to share. “Coconut shrimp is always a party favorite,” he says. Tam says it’s hard to make a mistake with this dish, except overcooking the shrimp. “Burn the coconut and you’ll alter the flavor.” When trying this at home, he advises that you cook one piece and note how long it took before cooking the...

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Much like Brussels sprouts a few years ago, cauliflower is having its heyday, says chef de cuisine Alex Pasco of Enchantment Resort in Sedona. “For me, it’s about texture and versatility. It’s a really nice way to bring creaminess to vegan dishes and it takes well to seasonings, sauces and spices.” At Enchantment’s signature restaurant, Che Ah Chi, Pasco serves a dynamite roasted cauliflower dish that’s a customer favorite. He recently shared the coveted recipe...