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Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
- 3½ pounds russet potatoes, peeled, cut into 1-inch cubes
- 1 8-ounce package cream cheese, room temperature
- ½ cup sour cream
- ½ cup whole milk
- ¾ cup chopped fresh chives (about 3 bunches)
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 tablespoon chilled butter, cut into small pieces
- ½ cup parmesan cheese
Grease 6- to 8-cup ovenproof baker. Boil potatoes in salted water until tender, 15 minutes. Drain potatoes and mash with cream cheese. Add sour cream, milk, chives, salt, and pepper. Transfer potatoes into prepared dish; dot with chilled butter. Sprinkle with parmesan. (Can be made 2 hours ahead; let stand at room temperature.)
Bake potatoes at 350°F until brown on top, about 35 minutes.
