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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.
Recipe from Rolando Parra of Texas
3 to 6 med to large potatoes
3 to 5 zucchinis
8 to 12 mushrooms
2 cloves garlic chopped
3 tbs black pepper
3 tbs salt or to taste
2 cups virgin olive oil
1 large zip lock freezer bag.
Wash and cut potatoes long way into 3 equal sizes. Also cut zucchini into quarters. Chop garlic and pour olive oil, salt & pepper into zip lock bag. Place potatoes, zucchini & mushrooms into bag. Place it in the refrigerator for about 2 to 3 hrs. Turning bag around about every 30 to 45 mins. Place potatoes, zucchini and mushrooms on the grill flipping sides about every 8 mins. Do not use fork or any sharp objects, use tongs to turn them around. Once golden brown, remove from grill and place on a dish and serve hot. Enjoy and happy eats.
