You’ve heard of Dubai chocolate, but what about Dubai dates? Chef Tracy Dempsey mixes up the popular sweet with Arizona dates.

After 13 years, the Tempe vegan cafe closed due to a “significant” rent increase. It’s raising funds to reopen in a new spot.

Jamie Hormel’s latest venture will offer a vast wine selection, personalized charcuterie boards and French bistro fare.

Inspired by the vintage sip, this creative cocktail puts a six-legged spin on the traditional Grasshopper cocktail.

The best menus at Cactus League ballparks cater to elevated (and lowbrow) tastes, with regional foods and great drinks.

Since the Golden Pineapple closed, neighbors have eagerly awaited the building’s next chapter. Here’s what’s moving in.

Chef Ivan Jacobo opened his new Phoenix restaurant in December. There, he’s switching up a classic dish.

Phoenix area restaurants are offering special Hanukkah menus in honor of the eight-day celebration that starts on Dec. 25.

Chef Dana Dumas makes some of the best brunch in town at SugarJam. But on Christmas, her ham recipe takes the spotlight.

Holiday festivities can work up an appetite. Let the professionals take the reins on Christmas Day.

When chef Lori Hashimoto’s family made wontons, she knew it was time to celebrate. Here’s how to make them at home.

What do chefs cook on the holidays? For Matt Carter of The Mission, Fat Ox and Zinc Bistro, a creamy side takes center stage.

From Mary Elaine’s and Vincent’s to Anhelo and Kai, Valley fine dining has changed. Chefs discuss what the genre means now.

Fine dining restaurant Anhelo is moving to a new Valley home. The chef plans to open a different concept in Anhelo’s old spot.

The award-winning distillery and bar will serve its last cocktails in Tempe this weekend before launching into future plans.

James Beard Award-winning chef Rene Andrade and other top Valley chefs will cook at the music festival.

True Food Kitchen’s new fast-casual dining and retail space aims to provide “real food for real life.”

Three Arizona chefs will present Native American dishes to over 300 editors, journalists and influencers at Conde Nast.