Nook Kitchen Archives

https://www.phoenixmag.com/wp-content/uploads/2020/12/PHM1220EB23-1280x720.jpg

Veggie Campanelle Roasted peppers, Brussels sprouts, cauliflower, grape tomatoes and more add texture to Nook Kitchen’s pasta, which is boosted by Calabrian chiles and Chablis ($23). nookkitchen.com Chile Relleno Ladera Taverna y Cocina’s prized poblano is stuffed with hominy rice and cheesy calabacitas and topped with queso fresco, chipotle cream sauce and cilantro ($10). laderaphx.com Vegetarian Moussaka Layers of eggplant, potatoes, spinach, tomatoes, feta and béchamel make for a lush alternative to traditional beef or...

https://www.phoenixmag.com/wp-content/uploads/2020/05/intro_Moment.jpg

PHOENIX magazine editor Craig Outhier and managing editor Leah LeMoine talk to Craft 64 owner James Swann and Nook Kitchen owner Frank Vairo on the challenges of re-opening restaurants after the shutdown and during a pandemic. Plus Leah takes us to Lovecraft Alehouse for Happy Hour at Home. Craig and Leah wrap it up by telling you about the various openings and closings of Valley restaurants in the past few weeks. Click here for more...

https://www.phoenixmag.com/wp-content/uploads/2020/01/Everything2-1280x720.jpeg

When Nick LaRosa of Nook Kitchen put together his menu, he wanted to do a spinoff on bagels and lox. Then, he had a great idea: “Why not put everything bagel seasoning on salmon?” LaRosa tried different preparations and decided pan seared and finished in the oven would be the best way. Once you make up a batch of Everything Bagel Spice, you can use it for all sorts of dishes, LaRosa says. “You can...

https://www.phoenixmag.com/wp-content/uploads/2016/09/salad_grilled_nook_intro.jpg

When you think about eating a salad, you probably envision cold, crisp lettuce in a bowl brimming with fresh vegetables. But have you ever cooked your greens on the barbecue? At Nook Kitchen, Executive Chef Nick LaRosa grills up a warm romaine salad and it’s hearty enough to serve with a steak knife.

“I put everything in there that I like to eat – bacon, tomatoes, cucumbers and hard boiled eggs,” he says of the recipe. Customers sometimes add poached shrimp, grilled chicken or a short rib. “That’s a serious salad.”

For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.