If you're looking for a vegetarian appetizer that packs a protein punch, chef Tamara Stanger of Helio Basin Brewing Co. shares a user-friendly recipe for white bean puree (akin to a creamy hummus). Stanger uses Ramona Farms white tepary beans, a product that has been cultivated for about 1,000 years by Native Americans in the Sonoran Desert. (Buy online at ramonafarms.com.)
"You can sub other white beans, but these are very buttery and have more protein than any other bean," Stanger says.
Stanger uses crème fraiche in her recipe, but you can substitute sour cream or cottage cheese and vegans can use silken tofu, she says. Also, feel free to throw in any pickled vegetables or olives you have on hand. "This dish is really good for entertaining and it celebrates Arizona."
Each month, we of the PHOENIX magazine editorial team ask ourselves a different question about our favorite dining and drinking experiences in the Valley. Our picks are usually hidden in the back of the magazine among our Dining Guide restaurant listings. Not any more. Our picks are going digital! Feel free to follow us on social media (at least, those of us who tweet) and be sure to tag us (@PhoenixMagazine on Twitter and @PHXMagazine on Instagram) on pics of your favorite picks.
Happy February! As we celebrate your state's 106th birthday, we're asking ourselves, "February 14 is Arizona's statehood day! Which dish embodies Arizona for you?"
Erick Geryol, owner of new Tempe Italian spot The Quartiere, is sharing his Bolognese sauce recipe because he wants to shed some light on the thick, slow-simmered, full-flavored ragu. "It's something everyone can make at home and I think it's one of the best sauces out there."
When shopping for ingredients, look for Fontanini Italian sausage, a brand that Geryol grew up with in the Midwest. "You can't cook Italian food without it," he says. Also, if you don't have the time or patience to make demi-glace, you can pick some up pre-made at Whole Foods.
Because the sauce is sturdy, remember to pick hearty pasta to match – something like gemelli, fettuccine or pappardelle, Geryol says. "You need something to support the weight of the sauce."
As the name suggests, J's Kaiyo Sushi + Bar is a sushi restaurant. But it's so much more than that, says the eatery's Executive Chef Jason McGrath. "We have a strong sushi program and that's definitely our guiding light, but we also have a really good hot menu."
McGrath shares the short rib recipe from his hot menu, which can be made in the oven or a slow cooker (that is, if This Is Us hasn't scared you off from the set it and forget it lifestyle).
It's important to sear the meat over high heat to lock in all the flavors, and after braising the ribs for about four hours, they're so tender McGrath guarantees you won't need a knife.
"Short ribs are time consuming, but they're really hearty and a good, clean and simple dish," McGrath says. "These are old school short ribs."
Sidenote: These short ribs were called "the best" she's had in a long time by our dining critic, Nikki Buchanan in January. Read the review here.
The best thing about February is back. No, not the Super Bowl. Politely buzz off, Valentine's Day. Bye bye, Mr. Groundhog! We're talking Girl Scout Cookies. Bless the Thin Mint gods.
When you think about Brat Haus, the popular artisan sausage eatery in Scottsdale, superfood salad probably isn’t the first thing that comes to mind. But Brat Haus Executive Chef Jeffrey Schoening aims to switch that up a bit. “We want to diversify our clientele because not everyone wants sausages, french fries and chicken wings,” he says.
Schoening started playing around with ingredients to make a salad that was healthy, but still filling enough to satisfy someone with a hearty appetite. “I’m 6-foot-2, 200 pounds, and if I eat a salad, it needs some body to it,” he says. That’s where the grains – like quinoa, amaranth and buckwheat – come in.
The beauty of this salad is that you can use whatever vegetables you have in the refrigerator, Schoening says. “It’s anything goes. And the salad dressing is good on everything.”
With cold and flu season peaking, Constance Bradley of Scottsdale Integrative Acupuncture says it's a good time to load up on nutrients and foods that boost the immune system. "I'm always thinking about what I can do with an ingredient that I see in the store this time of year besides chop it up and roast it because that gets really boring after a while."
Because squash is so plentiful right now, Bradley, a nationally board-certified acupuncturist, devised a recipe for summer squash pancakes. Since she lives in a house divided (her husband favors sweet flavors and she likes savory), the recipe can be altered to swing either way.
Butternut squash is rich in vitamins A, B and C, provides more potassium than a banana and is laden with zinc, magnesium and calcium. "Squash is amazing. Everyone should be eating it."
Whether you are a huge Patriots fan, bleed green and silver or just want to watch the commercials while eating something called tater tot nachos, there's a place for everyone to enjoy Super Bowl LII this Sunday. Kick-off is at 4:30 p.m. Arizona time.
It's Tuesday. And that only means one thing: tacos! While we'd never turn up our nose at traditional tacos, sometimes the same old, same old can get, well, old. So, we've mixed it up a bit and found some local creative twists on everyone's favorite Tuesday treat.
It’s hard to imagine going to a Super Bowl party that didn’t include a sizeable bowl of chunky guacamole surrounded by crisp, salty tortilla chips. If you’re a guacamole devotee, you’ve probably got your own special recipe that you trot out for parties. But if you want to try something different, the folks at True Food Kitchen have provided a recipe to help you take your guacamole game up a notch and even make it a little healthier by adding kale.
Avocado and kale are both superfoods loaded with vitamins and cancer-fighting elements, says Brad Brunin, manager of culinary standards at True Food Kitchen. In other words, this guacamole is good for you times two.
“It’s simple, but it has the extra wow factor,” Brunin says. “It’s a great accompaniment to vegetables and you can use it as a dipping sauce, put it in sandwiches… or you can eat it with a spoon.”
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