Recipe Friday Archives

https://www.phoenixmag.com/wp-content/uploads/2019/11/PHX-Beer-co.-MASHED-Smaller-1280x720.jpeg

PHX Beer Co. is probably best known for its craft beer, but they also make first-rate thin crust pizzas cooked in black iron pans. According to Richard Stark, PHX Beer Co. director of hospitality, black iron pizza was inspired by his late aunt and uncle’s pizzeria in Baltimore. Stark, who is the former CEO of NYPD Pizza, shares PHX Beer Co.’s mashed potato pizza recipe, which came from a pizza he tasted while vacationing in...

https://www.phoenixmag.com/wp-content/uploads/2019/11/Ghost-Ranch-Potato-Tacos.jpg

This week, Ghost Ranch executive chef Rene Andrade shares a street taco recipe that’s popular in his hometown of Nogales, Mexico. “Potato tacos are soul food for us.” Andrade’s recipe calls for Chiltepin chili, a hot pepper that his family has used for generations. “It’s one of the only peppers that grows in the Sonoran Desert, so it’s really special to me and to our culture.” It’s also hard to find, Andrade says. He sells...

https://www.phoenixmag.com/wp-content/uploads/2019/11/Beef-Bleu-Salad-table-edge-v2-1280x720.jpeg

Most restaurants these days have a respectable selection of salads, some with a choice of protein and others with protein included. At Blue Hound Kitchen & Cocktails, executive chef Dushyant Singh offers both. Today, Singh shares his Beef & Bleu Salad (available at lunch only), a robust offering that doesn’t take long to prepare and is great for entertaining as long as your guests are partial to bleu cheese. You might ask ahead of time...

https://www.phoenixmag.com/wp-content/uploads/2019/10/TG-e1572024061224-959x720.jpeg

For those looking for a fun Day of the Dead cocktail, the folks at Taco Guild have rustled one up for Desert Digest readers. Luke Detraz, Taco Guild’s beverage & brand director, says while any mezcal will work, he prefers El Silencio because of its level of smokiness. “It’s a happy medium where it’s not overbearing, but has enough flavor to taste through the (rest of) the cocktail.” The garnish is inspired by leftovers, in...

https://www.phoenixmag.com/wp-content/uploads/2019/10/HC-Pesto-Pasta2-1280x720.jpeg

Hand Cut Burgers & Chophouse rolled out a new menu October 1 with four new pasta entrees and a host of other tempting items. Hand Cut’s executive chef (and culinary director for Riot Hospitality Group) Samantha Roberts has graciously shared one of the pasta recipes with PHOENIX magazine. The recipe calls for imported Italian basil pesto, which you can pick up at the grocery store. Roberts says to look for imported Italian pesto that has...

https://www.phoenixmag.com/wp-content/uploads/2017/09/BeefBourguignon1070x491.jpg

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.

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.