PR Jobs in Phoenix: Public Relations Assistant for Cookbook Author, Culinary Nutritionist Posted: October 15, 2012 Please note: We are not accepting pitches from PR agencies or freelance publicists for this position. We are all set in that department. But thank you for your interest. Overview: Chef...

Recently during restaurant week, I had the pleasure of dining at Eddie V’s, enjoying their four-course prix-fix meal for only $40. And this menu did not have any weak spots. We’re talking wedge salad, lobster bisque, an unbelievably good parmesan-crusted lemon sole with a...

If you’ve ever wondered about what goes into the making of a television commercial, today you’re in for a little treat. Last week I had the exciting opportunity of appearing in a PSA (public service announcement) for my client California Raisins. Here are the...

How to Cook Mussels One of my fondest vacation food memories stems from a trip to Monaco, a luxurious little city–state perched between the Alps and Mediterranean Sea, bound by France—the last leg of our tour. My (at the time) 15-month-old baby, husband and I...

 Broiled beef offers a taste of Morocco This is another recipe inspired by the Moroccan baby shower I threw last spring. The original dish served at the party, kabab koobideh (say that three times fast), was outsourced from a favorite Middle-Eastern restaurant. I became infatuated...

A Fresh New Take on Caprese Salad

Recipe: Spaghetti with Fresh Goat Cheese, Crimini Mushrooms and Arugula I created this recipe for my veggie loving friends, complete with a spectrum of varied tastes and textures to add depth. The earthy mushrooms acquire a meaty texture when sautéed and are balanced by the...

While parents make the effort to slide more fruits and vegetables into their children’s lunch boxes, choosing healthy beverages can often be overlooked or downright confusing. This weekend I stopped by Good Morning Arizona on 3TV with Tess Rafols to share the best and worst...

I get excited when I spot pulled pork on a restaurant menu, at a catered event or at a party. I can expect–even crave—the pork’s savory juices running down my palm, melt-in-the mouth tenderness and succulent layered, yet down-home flavors. Pulled pork might seem...

Italy, take me back. I dream of the day I’ll return for a visit and dine on oodles of freshly made pasta, sipping wine on a veranda overlooking rolling fields of vineyards. Years ago in Tuscany, my husband and I ventured to the little town...