From the EditorBig Love
March/April 2022 Editor's Note
M3F | Photo by Silky Shots Every week, we present a curated list of live music in a wide range of genres all around the Valley. This week has legendary headliners, both local and national. February 28 Gary Numan Perhaps best known for the single “Cars,” this synth-pop pioneer has inspired everyone from Nine Inch Nails’ Trent Reznor to Jack White. 8 p.m. $30. Crescent Ballroom, 308 N. 2nd Ave., Phoenix, 602-716-2222, crescentphx.com. March 2 Scary Kids Scaring Kids...
Pics so great you'll wish you could lick your screen and taste the food from Dish Fest.
Cactus poachers are preying on Arizona’s deserts to support a growing international trade in smuggled succulents. Meet the innovative naturaliats and park rangers tasked with stopping them.
It’s high season in Phoenix. And with it comes the usual panic over how to jam in the most fun in a short window of weather heaven. We’re here to help with this deep-dive evens guide.
Steal a glimpse into the life and times of workaholic doctors who have cultivated intense hobbies and unique side hustles beyond scrubs and stethoscopes.
This year’s theme: Artful Contrasts. Light and dark, young and old, smooth and textured, abundant and minimalist. Opposites attract and complement each other in this year's photo contest. Send us your finest photos illustrating the beauty of contrast for a chance to win a resort weekend for two
Get your fill of festivals and fun times with this month-by-month look at the Valley’s high season.
In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. In less than 24 hours, a cerulean-clawed crustacean snatched from the waters off Maryland will be on your plate at this family-run Ahwatukee eatery. Chesapeake Bay Bistro serves the whole crab steamed with traditional Old Bay seasoning, or shelled and fried Virginia-style during a...
In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. The worst iterations of mole, a signature dish of the Mexican states of Oaxaca and Puebla, are chalky, grainy or so chocolatey they read as dessert instead of dinner. Casa Corazón’s version is the very best: poblano chiles, nuts, spices and Mexican chocolate roasted,...
In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. Chef Christopher Gross named his iconic ABC Terrine after the A, B and C grades of foie gras used in the three most common preparations of the fine-dining staple, and each is represented here: pâté-like terrine, seared medallions and luscious mousse, one layered over...
Photo by Nikki Buchanan People had told me — if I’m remembering right, Rene Andrade was one of them — that I should check out Testal Mexican Kitchen a small Chihuahua-style restaurant on Grand Avenue, not far from Andrade’s own. And they were right. It’s been open a little over a year, and I’m sorry I didn’t find it sooner. It’s housed in a cool, angular building with huge windows (surely, there’s some architectural...
Federico Venturini and Viola Tagliaferri with their son When husband and wife Federico Venturini and Viola Tagliaferri moved from Gualdo Tadino, Italy to Cave Creek, Arizona in 2018, they didn’t speak English or know anyone in the community. What they did have was determination and a dream. The couple opened Pizzicata, the first authentic pinsa pizzeria in Carefree in 2019. Pinsa is a style of pizza that has 48 percent less sugar and 85 percent...
In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. Conceived and delivered at The Gladly, chef Donald Hawk’s cult favorite brown butter hiramasa crudo now resides at his new Melrose all-day diner, Valentine. A uniquely harmonious mélange of ingredients – satiny slices of hiramasa (yellowtail) graced with artfully toasted butter, raisins, tomatillo-and-fish-sauce vinaigrette...