Three BitesMaize the Force Be with You
Marilyn HawkesJuly 1, 2026
Wielded by top Valley chefs, the arepa slays diners with the power of Latin American flatbread.
Desert DigestFood & DrinkHappy Hour: Bevvy
Leah LeMoineJanuary 28, 2021
THE SCENE These irreverent, British pub-influenced bars (locations in Old Town Scottsdale and Uptown Phoenix) draw raucous patrons for sports viewing, bar games, off-track betting and general merriment. A wooden bar, plentiful barstools and plush banquette booths set the stage for lingering at both Bevvy locations. THE FOOD Our go-to at the Old Town location is the juicy Bevvy burger, topped with American cheese, tomato, arugula, red onion, pickles and red relish on a buttermilk bun. It’s way better than your average bar burger. The...
RecipesRecipe Friday: Pomo Pizzeria Piadina
Marilyn HawkesDecember 20, 2018
This time of year can be a bit hectic, filled with holiday shopping and events galore. And if you're entertaining at home for the holidays, sometimes you just need an easy recipe to take your stress level down a notch. Today, Stefano Fabbri of Pomo Pizzeria offers an uncomplicated recipe for piadina, "a bread brought from the Roman Empire," he says.
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.”