This week, chef Rene Andrade of Ghost Ranch shares his barbacoa burrito recipe that you can make in a crockpot, which will come in handy once the temperature rises and you don’t want to use the oven. Before wrapping your burrito, Andrade suggests heating up the tortilla to make it more flexible. “After you wrap it, put it back in the pan for 5 seconds on each side to get a nice crispiness on the...
For those who could use a little treat right now, we’ve rounded up a tasty and healthy smoothie for you to make at home courtesy of Alexandra Maw, co-owner of Kaleidoscope Juice. In addition to being downright tasty, the mint chip smoothie has many health benefits. “The avocado provides a heart-healthy fat, spirulina is one of nature’s superfoods and is full of B-vitamins, copper and iron and the almond milk and almond butter are great...
This week’s Recipe Friday is courtesy of Christina Barrueta, author of the upcoming Phoenix Cooks cookbook, which will be published later this year. PHOENIX magazine is the first outlet to share a recipe from the book. Barrueta also pens Write On Rubee, a popular food, beverage and travel website and is the author of Arizona Wine: A History of Perseverance and Passion. The award-winning food writer offers a recipe from Pomo Pizzeria owner Stefano Fabbri,...
Looking for something to munch on while you’re catching up on Netflix this weekend? Chris Purcell of Ted’s Refreshments shares the Tempe restaurant’s whiskey barbecue wing sauce. At Ted’s they smoke their wings in an electric smoker with hickory wood chips. “If people are making them at home, they could bake, grill or fry them,” Purcell says. “Then, just toss in the sauce.” You can use any type of bourbon that you like, Purcell says....
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...
Since we still have a few chilly nights left before the weather heats up, I’ve rustled up a cozy dish to make at home. Executive chef Trayton Hutchison of Salut Kitchen Bar in Tempe shares the restaurant’s Saltimbocca di Marsala recipe. When shopping for marsala, make sure you get the sweetened version, Hutchison says. “The sweetness really adds to the sauce.” Another tip: Veal can be a little tricky, so make sure you monitor the...
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....
Mardi Gras is coming up on Tuesday, Feb. 25 and if you plan on celebrating at home, we’ve rustled up an easy shrimp and grits recipe courtesy of Voodoo Daddy’s Steam Kitchen in Tempe. Sometimes customers shy away from grits, says Voodoo Daddy’s owner, Ron Lynch. “People have a negative feeling about them because their only exposure was at a Waffle House. They just serve bland, white grits,” he says. To that end, Voodoo Daddy’s...
For the past 14 years, Tea Light Café has been turning out fresh and healthy Vietnamese food from its location a few doors down from The Cine Capri in Scottsdale. Owner Chris Price says he’s also been a vendor at the Scottsdale Arabian Horse Show for the same amount of time. “We started out as a mobile espresso van,” he says. The Prices still sell coffee and baked goods at the show, as well as...
Valentine’s Day sometimes presents a challenge for couples: Should we go out for a romantic dinner or make a cozy meal for two at home? For those of you staying in for Valentine’s Day and need a swoon-worthy dessert idea, Nick Ambeliotis of Mediterra Bakehouse offers a decadent bread pudding recipe that’s guaranteed to please. Ambeliotis devised the recipe for Phoenix City Grille. “I like to involve local chefs since I don’t have a café...
If you have a citrus tree or two in your backyard, you’ve probably accumulated a surplus of fruit and have already run out of recipe ideas. Have you ever tried making marmalade? Chef Chris Smith of Merkin Vineyards offers an easy recipe that you can use in a variety of ways, from topping toast to glazing a ham to enhancing a charcuterie board. You can eat right away or can in Mason jars for later...
Squash lovers, this bountiful breakfast recipe is going to rock your world. Italian-Canadian chef Mauro Martina, who recently opened OEB Breakfast Co. in north Scottsdale, shares his popular Truffle Squash Ragu recipe and a couple of tips on how to make this savory breakfast dish. Martina likes the Truffle Squash Ragu because it’s delicious on its own or with poached eggs, toast or egg noodles. The dish is also easy to modify. “You don’t have...
If you’re hosting a holiday gathering and searching for a delicious appetizer, we’ve got you covered. Nico Heirloom Kitchen owner, Brad Kircher, shares the Gilbert restaurant’s filet tip recipe. At Nico, the filet tips are billed as a starter, but you could definitely serve this hearty dish as a main course. The recipe calls for a unique espresso lavender rub, a combo that Kircher and staff discovered after experimenting with ingredients. “The two just seem...
The Giving Tree Café, an organic, gluten-free restaurant, recently opened on Seventh Street in Phoenix. The café, also known as “a space of love,” offers all-day breakfast, a vegetable-heavy lunch and dinner menu, along with some really creative desserts, including a vegan and gluten-free Hazelnut Chocolate Pudding Pie made with avocado. I know you’re wondering if the pie tastes like avocado and the answer is no, says Giving Tree’s owner David Warr. “…The cacao flavor...
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...