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.
Writer and Photographer Kyndra Kelly [dropcap]C[/dropcap]rostatas (or gallettes, as some people call them) are a
Writer Lynette Carrington Food Photography by Debby Wolvos Resort Photography by David B. Moore [dropcap]T[/dropcap]he
Writer and Photographer Kyndra Kelly [dropcap]A[/dropcap] refreshing twist on classic chicken piccata brings this salmon to
Writer Amanda Christmann Photography by Scott Yates [dropcap]I[/dropcap]t’s a Thursday night at Sedona’s swank Mariposa
If you love the flavor of lavender or rose in baked goods, you’ll love the herbaceous flavor that roasted Meyer lemons adds to these sweet cookies.
Not only is this fresh salsa a great appetizer, but it is also delicious served alongside chicken, steak or fish. It’s great on its own, on a salad, or even a taco!
As the signature restaurant at Copperwynd Resort in Scottsdale, Flourish reigns high over the gorgeous views of Fountain Hills with a quiet stateliness. The scenic restaurant with glass surrounds is the culinary playground for Flourish’s executive chef, Richie Sica, who incorporates several specialty menus at the restaurant.
Writer Amanda Christmann Photographer Scott Baxter [dropcap]D[/dropcap]r. Wayne Dyer once said, “Doing what you love