-
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
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 Christie Williams from Blytheville, Ark.
2 bunches romaine lettuce, 1 bunch of green onions, chopped, 1 small jar sesame seeds, 2 pkgs. Ramen noodles, crushed, 1/2 cup walnuts, 4 T. melted butter, 1 can mandarin oranges, drained, 1 box frozen sliced strawberries, drained.
Brown noodles, sesame seeds and walnuts in 4 T. butter; cool. Toss lettuce and onions together. Add noodle mixture and fruits to lettuce and onion mixture just before serving. Add dressing just before serving.
Dressing: 1 c. sugar, 1/2 c. red wine vinegar, 2 T. soy sauce. Mix well and add to greens just before serving.
