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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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SteveG_in_AZ

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
About me:
 Great father (3 kids), good friend, pretty good cook and owner of about 15 cookbooks including a 1950 Betty Crocker Picture Cookbook and a couple of Lutheran cookbooks given to me by my mother

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grammy hammy

Cooking Level: Intermediate
Home Town: Phoenix, Arizona, USA
Living In: Baltimore, Maryland, USA
About me: I have been cooking and baking since I was 10. My grandmother, whom I lived with for awhile as a child, was an awful cook. Every piece of meat went into a pressure cooker and cam…
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Buckshot George

Cooking Level: Beginning
Living In: Phoenix, Arizona, USA
About me: Buckshot George plays bass guitar for cowpunk rock band The Earps, based in Phoenix, Arizona. Please visit www.myspace.com/theearpsaz. He is also an occasional contributor to Car…
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MIA42LONG

Cooking Level: Intermediate
Home Town: Phoenix, Arizona, USA
About me: I have entered my 3rd decade and am loving life. I have been married for 2 1/2 years and are trying to start a family together. I come from a very LARGE extended family-so with th…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.

Swedish Meat Pies

Reviewed on Oct. 6, 2008 by Sunny
A good recipe! I would give it somewhere between 4 an five stars though. The meat was too bland, and diretcions were mot as clear as they could be.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.

Grilled Lemon Herb Pork Chops

Reviewed on Oct. 6, 2008 by Tinkerfaire
I read the recipe and knew right away that it was going to be a good marinade if you use equal amounts lemon juice and veg oil. So that is what I did. Lemon juice has a tendency to "cook" so you dont want to use too much. I marinated this for about 6 hours. I also used half olive and half vegtable oil. The chops did taste kinda like stake and were delicious. I cooked them in my rocket grill and served with baked beans. I also boiled the marinade and poured a bit over some snap peas. This is good for a change of pace from the standerd baked pork chops and my family enjoyed them. The key is to use equal amounts of oil though otherwise the chops will come out tart and tough from being in lemon juice for so long. Also i did use some cumin and thyme for the marinade.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.

Hearty Ham Casserole

Reviewed on Oct. 6, 2008 by Tinkerfaire
Really good all in one recipe. I added some carrots, green beans, onions and green pepper just mix in some more veggies and make it more well rounded. I also used shredded chedder cheese since we are not fans of velveta type cheese. It was a great way to use up some of the hame i had left over from a few nights before. I used the rest for breakfast the next morning. I also suggest using a few more spices. Italian (which has a few key spices mixed together) and some garlic salt. It would have been a bit blander had I not added those.
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