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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...

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Each month, we of the PHOENIX magazine creative team ask ourselves a different question about our favorite dining and drinking experiences in the Valley. Our picks are usually hidden in the back of the magazine among our Dining Guide restaurant listings. Not any more. Our picks are going digital! Feel free to follow us on social media (at least, those of us who tweet) and be sure to tag us (@PhoenixMagazine on Twitter and @PHXMagazine on Instagram) on pics of your favorite picks.

August 19 is National Potato Day. In honor of this holiday we're asking ourselves, What's your favorite spuds-cenric dish in the Valley?