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Phoenix, Arizona

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Phoenix, Arizona

Rising from the dry Salt River Valley to become the fifth largest US city and capital of Arizona, Phoenix lives up to its namesake, the mythical bird revived by fire. Established in the late 1880s as a farming community, today’s Phoenix spans 500 square miles. The city’s food traditions reflect its Mexican and Spanish legacy, Western frontier history, and diverse population. La Hacienda is considered one of the finest Mexican restaurants in town, while the Handlebar J Saloon serves up live country music with steaks. Fine restaurants come with patios for enjoying vivid sunsets, and are often associated with hotels and resorts. Kai, nationally acclaimed for Native American cuisine with global accents, is located at Wild Horse Pass Resort. Flamma Trattoria, a cousin of NYC-based Flamma Osteria, serves Italian fare in a sophisticated setting. Eggs Benedict and blueberry pancakes are available all day at the popular Breakfast Club in Scottsdale, while recent Asian immigrants have introduced Chinese, Thai, and Indonesian menus.
 

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Onebrownman

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Laveen, Arizona, USA
About me:
 Just one brown brotha that loves to cook.

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Debbie R

Cooking Level: Expert
Living In: Phoenix, Arizona, USA

Rainy

Cooking Level: Intermediate
Living In: Phoenix, Arizona, USA
About me: Mid-twenties, swept-off-my-feet happily married. I'm pierced and tattoo'ed still residing in my home town and he's my seemingly opposite from East Asia. Our cats, reptiles, and aq…
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TheCulinaryComedian

Cooking Level: Intermediate
Home Town: Minneapolis, Minnesota, USA
Living In: Phoenix, Arizona, USA
About me: I grew up in the good ole Midwest watching my mom cook pot roast, pork chops, making huge salads and always, always would have dessert for us. I'm the General Manager of FEZ resta…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.

Barbie's Tuna Salad

Reviewed on Dec. 1, 2008 by RudeNun
Really diggin' this recipe. Although I would make the following changes: used 1/3 of the mayo the recipe called for, doubled the Parmesan cheese, fresh parsley instead of dried, fresh green onions instead of the onion flakes and my oh my! What a delicious salad.
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1 user found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.

Slow Cooker Chicken and Dumplings

Reviewed on Dec. 1, 2008 by karen
this was ok I would really like to find a recipe for true homemade dumplings.. ones that are more like a thick noodle did not like the bread like dumplings in this recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.

Upside-Down Apple Pecan Pie

Reviewed on Dec. 1, 2008 by karen
Yummy I made this for Thanksgiving and it is soo good first homemade pie I have ever made soo yummy I will definately be making this one again for years to come
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