A great way to use up any meats and veggies you have leftover is to turn them into something delicious! This tasty soup can be put together in a matter of 15 minutes. Add a tablespoon of fish sauce for more of an umami flavor. Red curry paste can be adjusted according to your heat tolerance.
Though the heirloom tomatoes make this tarte a work of art, feel free to make this all year long with any fresh tomatoes and any kind of cheese. Makes a terrific appetizer, or a light lunch/dinner!
It begins with a slight whiff of something wonderful. Within a few hours, the scent of the summertime barbecues of childhood begins to fill the air, and by mid-day, it becomes an aromatic dinner bell for anyone fortunate enough to find themselves within a radius of a city block or two.
For many chefs and culinary professionals, the most coveted and meaningful recognition in the industry is the James Beard Award. The James Beard Foundation represents excellence in the culinary industry through its awards, advocacy training, educational initiatives and scholarship programs. In late September, the James Beard Foundation will come to Phoenix as part of its 10-city annual Taste America tour.
Step up your taco game with these fun stuffed poblanos! I promise they are just as delicious as they look! Make this recipe your own by using as much or as little chicken and quinoa as you’d like!
The perfect party appetizer to serve at your next get together or BBQ, these Tenderloin Bites are sure to be a hit! Prepare them up to two days ahead of time and pop them in the oven just before serving for an easy appetizer!
Writer and Photographer Kyndra Kelly [dropcap]T[/dropcap]hese simple and fresh tacos are a great for those hot summer nights when you…
Writer and Photographer Kyndra Kelly [dropcap]T[/dropcap]his coffee cake has been a family favorite for years. I decided to add rhubarb…
If summer heat has got you down, a taste of the Valley has moved to the cool pines of Prescott. Just an hour or so from Phoenix, Chef Ryan Peters and his wife Brittany, who kept crowds coming to Tonto Bar and Grill, have opened the doors to Farm Provisions, one of the newest farm-to-table ventures in a growing list of restaurants focused on fresh, local fare.
Way out east on Cave Creek Road, long past the manicured homes of the town it’s named for, is the wild of open desert that has lured artists and dreamers for half a century or so. Though it is still within city limits, the surrounding silent hush of Tonto National Forest’s three million acres of open space lends itself to a tranquil energy different from the buzz of the nearby towns.
