In celebration of its 73rd anniversary, Miracle Mile Deli is donating a portion of its proceeds on Tuesday, May 10th to the Colten Cowell Foundation, to fund “Batcave” experiences for special children Pow! Bam! Kerplunk! On Tuesday, May 10, Valley residents can eat well while helping a great cause, the Colten Cowell Foundation, and its mission…
By Elice Lueders Becca Groff and Kyle Leuer’s love affair has always involved bagels. When Becca and Kyle were first dating, months into the pandemic, they would wait in long lines outside of Monsoon Chocolate, waiting for a chance to get a bagel from the Bernie’s Bagels pop-up. “They’d be selling out so quickly,” Kyle said. “Becca was…
Matzo & Za’atar Chicken Schnitzel with Sunchoke Puree and Horseradish Chermoula Giving the traditional flavors of Passover a modernized twist that any home cook can make! With Passover quickly approaching, I was tasked by Arizona Jewish Life magazine to develop and share a dish that could be made by the home cook during the Passover…
Recipe from Love and Lemons Originally from North Africa, shakshuka is a popular breakfast food throughout the Middle East. This recipe is simple and satisfying, featuring eggs poached in a harissa-spiced tomato sauce. Serve it with pita or crusty bread for breakfast, brunch, or dinner! For additional tips for the best Shakshuka, click here ingredients 2 tablespoons extra-virgin olive oil 1 cup chopped…
Notes from the Chef: Teigan Garard/Half-Baked Harvest With a 20 to 30 minute start to finish time, you can imagine the steps are pretty simple. First up, you only need one pot. No sauces, nothing extra. Start with olive oil, shallots, and garlic. To keep things simple, I just used smashed garlic cloves to…
Recipe from Food & Wine Start your day with this wonderfully decadent challah French toast, delicately flavored with a touch of vanilla, cinnamon, and nutmeg. The recipe is a terrific use for any leftover challah you have. Ingredients Ingredient Checklist 3 extra-large eggs 1/2 cup milk 1/2 teaspoon cinnamon 1/2 teaspoon pure vanilla extract Pinch…
Recipe by Tieghan Gerard from Half-Baked Harvest This colorful Tomato, Peach, and Burrata salad is summer on a plate with the most delicious herb vinaigrette and plenty of sweet summer fruits and burrata cheese. Juicey cherry tomatoes, sweet peaches, and fresh basil tossed together with an herby, tangy honey vinaigrette. Serve this fresh summer…
Recipe by By Molly Baz There isn’t much that’s more perfect than a fully loaded everything bagel for breakfast… and now you can eat it in quiche form. This is the creamy, salty, tangy flavor combo that dreams are made of. Ingredients 8 servings CRUST 2 Tbsp. poppy seeds 2 Tbsp. white and/or black sesame…
Recipe by Jenny Slater. Plate licker. Storyteller. Food Network Personality. Winner of Rachael Ray’s Great American Cookbook Competition. http://fannyslater.com/ Baked until golden-brown perfection with gooey fontina cheese and burst tomatoes—this basil-oil drizzled breakfast dish is a morning masterpiece. Ingredients and Recipe: Ingredients ½ cup packed fresh basil leaves ¼ cup extra-virgin olive oil (plus…
Joe Berman, whose first job was selling Stride Rite kids shoes at The Colonade Mall in Phoenix in 1987, was recently hired as the General Manager of the iconic The Thumb in Scottsdale. Joe has had a successful business career in sales management, corporate training, marketing, and running his own marketing and consultant business. As…
