Welcome to the Monday edition of Recipe Friday. Now that Thanksgiving is over, you've probably had your fill of turkey, but here's a recipe using leftover turkey that you can squirrel away for next year provided by Jamie Miller, dietitian at Camelback Village Racquet & Health Club.
Thanksgiving is rapidly approaching and those of us who host the feast have a pretty good idea of what we’re going to serve. But if you haven’t decided yet which pie to make, chef Taylor Domet, director of culinary standards for True Food Kitchen, offers up a Squash Pie recipe.
Traditionally, fideuà is a version of paella using pasta instead of rice, filled with seafood and brimming with saffron and tomatoes. For something a little different, sous chef Samantha Sanz of Talavera at Four Seasons Resort Scottsdale has fashioned a vegan fideuà recipe showcasing fall produce. "I have a lot of fun making vegan dishes because it's always a challenge not to use bacon or butter," she says. "I just follow my instincts and run with it."
After a busy day, I’m always looking for a quick recipe to whip up for dinner. And if cooking the dish takes less than half an hour, I’m all in. Babbo Italian Eatery has offered up a recipe for their popular Pasta Valducci that’s not only quick and easy to make at home, but one you can also enjoy at any of their eight Valley restaurants.
Many people make tamales for special occasions and during the holiday season, but why not cook up a batch for no reason during October? If you’re a tamale fan, but have never attempted to make them, Otro Café’s executive chef Joe Meyers has provided PHOENIX magazine with an easy recipe.
Whether planning a formal dinner party or a casual get together, sometimes dessert gets overlooked. But for many people, dessert is more important than the main dish or anything else that precedes it.
Eat and drink your way through the Valley with our delectable daily dispatches on everything from craft cocktail bars to mom-and-pop neighborhood spots. To get food-and-bev news delivered to your inbox, sign up for our Eat Beat newsletter.