Desert DigestRecipe Friday: The Shrimp Bowl at Sprouts at the Spa at Camelback Inn
Marilyn HawkesMay 2019
Love Sprouts at the Spa at Camelback Inn's Shrimp Bowl? Try making it yourself!
Recipe Friday Archives
Desert DigestFood & DrinkRecipe Friday: Thirsty Lion Gastropub & Grill’s Chilean Sea Bass
Marilyn HawkesMay 2019
Love Thirsty Lion Gastropub & Grill’s Chilean Sea Bass? Try making it yourself!
Desert DigestFood & DrinkRecipesRecipe Friday: True Food Kitchen’s Cauliflower Polenta
Marilyn HawkesMay 2019
Learn how to make True Food Kitchen’s Cauliflower Polenta at home.
Learn how to make Ghost Ranch's Braised Pork Torta at home.
Desert DigestRecipesRecipe Friday: Modern Market Eatery’s Herb Yogurt Dressing
Marilyn HawkesApril 2019
Learn how to make Modern Market Eatery's Herb Yogurt Dressing at home.
Learn how to make Wow Wow Hawaiian Lemonade's Desert Vibes Bowl at home.
Learn how to make Taco Guild's borracho beans at home.
It’s hard to pass up a comforting bowl of mac and cheese – so don't.
Pancake lovers, your special day is coming. Tuesday, Sept. 26 has been deemed National Pancake Day and if you’re looking for a new recipe to wow your friends and family (perhaps this weekend since pancakes are more "lazy Sunday" than "gotta get to work Tuesday"), we’ve got a good one for you.
As we approach cooler autumn nights, it’s hard not to dream about simmering soups and soul-satisfying stews. It’s almost time to turn on the oven again.
To that end, Chef Jean-Christophe Gros of Voila! French Bistro shares a recipe for traditional beef bourguignon that he serves at his Scottsdale Ranch restaurant. He’s fond of the recipe because it reminds him of moments he’s shared with his family over the years.
Football season has officially started, and it’s time to up your snacking game. Trent Averhoff, assistant general manager of Dave & Buster’s at Tempe Marketplace, offers a suggestion for an easy, crowd-pleasing appetizer that you can whip up at home. And everyone loves tater tots, he says. “Tater tots call to your inner child.” He makes a good point.
Mowry & Cotton Chimichurri Artichokes + Hummus. Photo courtesy Awe Collective.
If you’ve stopped by The Phoenician lately, you’ve probably noticed that the grand dame of Scottsdale resorts is undergoing a major renovation. Along with a new lobby and bar, spa and pool area, the hotel will be replacing the longstanding Il Terrazzo restaurant with a more casual concept, Mowry & Cotton, named after two gents who opened one of Phoenix’s first fine liquor establishment (or so the legend goes).
Oh, Sprinkles red velvet cupcakes, how do I love thee? Let me count the ways: Regular, sugar-free and gluten-free. Yes, our celiac-brethren can now enjoy these moist sweet bombs, or even make them at home.
If you’ve ever tried to make ice cream at home, you know it’s pretty easy – just combine the ingredients in an electric ice cream maker, churn and freeze. The same simple directions also apply to making frozen yogurt, says Kody Harris, chef/owner of Fresko Mediterranean Kitchen.
Keeping with Fresko’s Mediterranean theme, Harris whips up a batch of tahini frozen yogurt that her guests are wild about. “Even though tahini is a savory ingredient, once it’s added to the yogurt with a little bit of sugar, it’s got kind of a peanut butter flavor,” she says.
Every now and then, Danilo Sodano and his daughter, Hera Ambrosio, sneak a new dish on the menu of their North Scottsdale Italian restaurant, Casa Mia. “Strascinati is a dish my dad came up with and customers love it,” Ambrosio says.