brunch Archives

Planning an elegant brunch in the near future and need a sinfully rich and delectable entrée to wow your guests? If so, you’re in luck because Maple & Ash’s executive chef and partner Danny Grant shares one of his Sunday brunch recipes with us this week. To pull this off, you’ll have to make the bulk of the dish at the last minute so that everything stays warm. As always, make sure you have all...

The Dressing Room at MonOrchid in Downtown Phoenix recently added weekend brunch to its repertoire. The restaurant features all-day breakfast, but chef Joe Rodger has added some new items, including shakshuka, a popular egg dish in Israel and other countries in the Middle East. Most shakshuka is made with red tomatoes, but Rodger puts a Southwestern spin on the dish by using tomatillos. When making this recipe, Rodger suggests wearing gloves while handling the tomatillos....

What was once Tucson’s best kept secret has arrived to the heart of downtown Scottsdale. Prep & Pastry has been housed in Tucson for six years, and Scottsdale will be its first location in the Valley (7025 E. Via Soleri Dr.). Open daily from 7 a.m. to 3 p.m., it will serve breakfast, lunch, and brunch daily, along with craft cocktails, house-steeped teas and organic fair trade coffee. The warm and welcoming atmosphere seats up...

Taco Guild, known for its cilantro-studded guacamole and robust food lineup featuring more than a dozen taco options, recently launched a new brunch menu. The unique uptown Mexican eatery is housed in an old church, which seems fitting since some consider brunch to be an almost religious ritual. In fact, the new menu kicked off on Sunday, August 25 with a full gospel band, which will return every Sunday in September. The brunch menu features...

Today (Oct. 13) is World Egg Day and to celebrate, Sharman Hickman of local Hickman’s Family Farms is sharing a recipe that’s easy to make and jam-packed with essential nutrients. “Eggs are nature’s vitamin bottle,” she says.

The recipe is easily amended and tailored to your preference, Hickman says. “If you don’t want it to have meat, you can substitute spinach or kale. And if you don’t want ham, you can use turkey. Our recipes are designed for whatever you have available in your refrigerator.”

For those who enjoy a hearty breakfast at home, this one’s for you. Matt Pool of Matt’s Big Breakfast shares the recipe for Chop & Chick that was once featured on Food Network’s Diners, Drive-Ins and Dives several years ago. In the episode, host Guy Fieri chows down on the pesto marinated pork chop and deems it “fantastic.”

“We make everything from scratch the old-fashioned way,” Pool says. “The home fries remind me of something you’d have in your grandma’s kitchen.”

If you want to try the dish before attempting it at home, scurry down to Matt’s Big Breakfast and learn from the experts. But be prepared to wait. This place is hella popular.

Coconut French Toast from Taco Guild in Phoenix.

French toast is one of those breakfast items that most people tend to order in restaurants rather than make at home. The folks at Taco Guild whip up a mean coconut French toast for their Saturday and Sunday brunch, but market chef Dan Santos has gladly shared the recipe for those who want to try their hand at griddling the bread at home.

This Sunday we celebrate the most important woman in our lives — Mom, of course. Finding a present worthy of her sacrifices and generosity is tough, especially if you’ve waited this long to start shopping. (Although, take a look at our Mother’s Day Gift Guide for local goodies that’ll please Mama in a pinch.) That’s why the gods invented brunch, which gives the moms what they really want – time with their kids. Plus, mimosas.

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