Writer Lara Piu Photographer Booth Communications Inc. [dropcap]O[/dropcap]nce a year for the last 17 years, somewhere around 1,000 North Valley residents gather for lunch. They select a glass or clay bowl, fork over $15, and line up cafeteria-style for a ration: one serving of pasta, one slice of bread and water. “Sometimes people ask, ‘Is…
Writer Sue Kern-Fleischer Photographer Todd Luckritz [dropcap]J[/dropcap]acinthe Dugal-Lacroix never knows where she will be sculpting next. About a year and a half ago, she and her husband Marc gave up their home to travel throughout North America full-time in their RV, which they affectionately call ‘the Vagabond Bus.’ “It’s quite an adventure,” Dugal-Lacroix said. “Our…
Writer and photographer Kaylie Johnson [dropcap]F[/dropcap]or a sweet treat that is both vegan- and paleo-friendly, look no further than this easy Fig and Honey Paleo Cheesecake. With a deliciously gluten-free “graham cracker” crust, this dessert is also freezer-friendly to extend every decadent bite. Fig and Honey Paleo Cheesecake Prep time: 15 minutes Cook time:…
These beautiful fish tacos are stuffed with crispy, baked golden nuggets of coconut-crusted cod and finely-julienned slaw that melts in your mouth…
Arizona’s gastronomic jubilee returns this fall with Arizona Restaurant Week, beginning September 15.
For maximum refreshment this summer, treat your guests to some frozen blackberry lemonade. This fruity, frozen concoction whips up quickly in the blender and is the perfect cure for those blazing summer days.
You may not realize it, but behind the scenes, coffee shops invest hours of consideration, planning, selection and applied education into the coffee beans they buy and brew. Before your favorite bevy is served, many hands had an impact and many minds had a say in that Instagram-worthy cuppa joe.
In 1987, right before my parents and I moved to Scottsdale, we visited the Valley to tour its neighborhoods. On one of those outings we searched for ice cream, but could only find a closed Dairy Queen.
Fire-grilled chili lime shrimp are cradled in a bed of tangy red cabbage slaw and wrapped in a warm tortilla for a light, yet super satisfying dinner. Make extra, because these mouthwatering shrimp tacos go quickly.
Just in time for summer, Sonata’s Restaurant has added a bevy of light new cocktails with bright, fresh ingredients. Located at 10050 N. Scottsdale Rd., the modern European restaurant named for its owner, Sonata Molocajeviene Tuft, was designed to turn down the heat.