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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 Dana Forte of Seymour, Conn.
Prep Time: 15 min
Total Time: 45 min - 1 hr
Med. size pumpkin, cleaned, cubed and parboiled
1/4 cup EVOO
4-5 cloves of garlic, minced
Pinch crushed red pepper (adjust to your liking)
5-6 cups chicken broth
1 can crushed white beans
2 cans white beans
Handful fresh parsley, chopped
Salt & pepper to taste
1 lb. cooked ditalini
1. Saute EVOO, garlic, red pepper until golden.
2. Add pumpkin, broth, parsley, crushed beans and simmer 20 minutes on low, then add rest of the beans, salt and pepper, simmer another 10 minutes.
3. Serve with ditalini, grated cheese and crusty bread.
Yield: 1 cup per serving
