Kevin Fink of Zona 78 spices up a sometimes overlooked veggie.
Asian Salmon Burger with Cucumber Relish from Relish Kitchen and Wine Bar
Antonio Rodriguez, the executive chef at Westward Look Resort, was in the Tucson News Now studio to demonstrate some truffles recipes that you can use to impress and please your family.
A quick & easy lunch idea from Chef Chris Cryderman of Chef's Kitchen & Catering
A quick & easy lunch idea from Chef Chris Cryderman of Chef's Kitchen & Catering
Green Papaya Salad from V Modern Thai.
A cool salad idea for the warmer weather.
Make one of the famous dishes offered at Kingfisher.
Campachana from Casino del Sol, Carlos Aponte Chef de Cuisine.
The ultimate comfort food. It's like home away from home cooking!
Combine yeast, water, and sugar in the bowl of a stand mixer, let sit 5 minutes until frothy, add salt, egg, and evaporated milk.
Dip the chicken into the egg, then dredge through the bread crumbs mix.
Soak small pieces of chocolate lady fingers in the espresso mix.
Heat the risotto with vegetable or chicken stock.
Place cranberries in pan on medium-high heat and bring to a boil. Add the citrus segments and ‘stew' for 15 minutes
Prime Filet Mignon by Chef Jonathan Stutzman from Bob's Steak and Chop House
Un-mold the Flan and place it on the right center of the plate. Drizzle the Carmel over the flan.
Put 1 tortilla flat into skillet. Add meat & 1 oz of cheese blend.
This is good on top of any fruit - with this topping you can turn any simple pan of sliced fruit into dessert.
Combine flour, sugar, 1/2 cup brown sugar, baking soda, baking powder, salt and 1 tsp of cinnamon in a mixing bowl and mix well.
In a large, warm, non-stick saute' pan, melt butter, add white pepper, salt, shallots and bay, let shallots sweat one minute.
Put half of the cream into a food processor, and add the pitted and skinned avocado.
This week's What's For Lunch segment featured agedashi tofu from Bush Sushi. Recipe provided.
Boil hotdog in beer for about 5 minutes. Place hot dog on grill to caramelize.
Mix everything into a bowl. Add the shrimp and let them marinate in the mix for at least 1 hour.
Place a sauté pan on medium heat for about 2 minutes. Once pan is hot, add 8-oz of cheese and pasta to the pan.
Lemon Grass Scallop Recipe from Harvest Moon in Oro Valley Ingredients 1 2 teaspoons olive oil 2 6 stalks lemongrass, dry leaves removed, stems pounded; cut into 3-inch lengths 3
Read this, and impress your family and friends with your new knowledge about beef. Courtesy Texas Roadhouse!
Try this favorite Zinburger recipe. It's easy to make, and you will impress your friends and family!
Wash and clean chicken and arrange skin-side up in a roasting pan. Mix lemon, olive oil, 2 tablespoons Aegean Gold Seasoning and wine or water for marinade.
This is our featured recipe for Monday, May 23 on KOLD news 13 Live at Noon.
This is our featured recipe on What's For Lunch Monday, May 9. Try it out!
Try this great salmon recipe from feast. We are featuring it on KOLD news 13 Live at Noon on May 2.
Try making this Cheesecake Factory favorite yourself.
On today's "What's for Lunch" Chef Jeff Fuld from Elle Wine Country Restaurant shows us how to make a delicious Ahi tuna salad!
When was the last time you had black kale. It's a wonderful recipe from Miraval.
Vegetable Quiche - Frogs Organic Bakery
This Tucson favorite destination shares its recipe for Guac!
This is a colossal meal from a new UA area favorite restaurant.
This is a very easy recipe. You can experiment with any filling you like. Think of it as a folded pizza!
Chef Jim Murphy from Bluefin show's us how to make a delicious Warm Spinach Walnut Salad!
Chef Matt Andes from Catalina Barbeque & Sports Grill shows us how to make a delicious shrimp dish!
Recipe for hot fudge peppermint crepes from chef Albert Hall, Acacia and Tohono Chul Tea Room
Chef Keith Martin shows us how to make Café 54's delicious Jerk Chicken Salad.
Chef Cory Holland from North makes a delicious Truffle Polenta & Mushroom Ragout!
Chef Cory Holland from North shows us how to make a delicious Peasant Shrimp!
Chef Maria Mazon from Boca shows us how to make Veggie Tacos.
Chef Massimo Tenino from Tavolino shows us how to make eggplant caprese!
Chef Kevin Hundt from Lodge on the Desert shows us how to make a different kind of taco!
Chef Ben Rine from BrushFire BBQ shows us how to make the perfect side to your baby back ribs!
Chef Carlos Calderon from Wildflower shows us how to make this delicious Big Eye Tuna dish.
Chef Jon Alubowicz from Risky Business shows us how to make a Roasted Prime Rib French Dip.
From Rocco's Little Chicago
Executive Chef Eddie Coronado from Blanco Tacos & Tequila shows us how to make a delicious Crab and Shrimp Ceviche!
Chef Doug Levy from Feast shows us how to make a Roasted Strawberry Shortcake!
Chef Ryan Clark shows us how to make a delicious Carne Asada Salad!
by Chef Dn. Felipe Valenzuela, ZIVAZ Mexican Bistro
Pastry Chef Marianne McNamee teaches us how to make a delicious Southwestern Lime Tart!
Chef James Walsh from Pastiche teaches us how to make Garlic Prawns
Try this great salmon recipe from Kingfisher.
Chef Tara Cragg from Delectables Restaurant and Catering showed us how to make Chicken Picatta
Chef Ramiro Scavo from Harvest Restaurant shows us how to make Chicken Fettuccine!
What's For Lunch Chef Rocco DiGrazia Rocco's Little Chicago www.roccoslittlechicago.com Caprese Sandwich 1 loaf french baguette 4 roma tomatoes 8 oz fresh mozzarella cheese 2 sprigs (1 oz) fresh
Doug Levy from Feast showed us how to make a wonderful cheese appetizer - It's What's for Lunch!
Chef Michael Wolf from Firebirds Wood Fired Grill showed us how to make Pecan Trout!
Enjoy this tasty salad recipe from an eastside favorite, Dakota Cafe!
Enjoy this very garlic-centric dish from Venice Pizzeria on Tucson's eastside.
Jim Cropper from The Cheesecake Factory showed us how to make these delicious Pancakes!
Chef Casey McQueen from Jax Kitchen shows us how to make Jax Shrimp Salad with Avocado
What's for lunch- Chef Paul Blackwell from Cafe Tremolo makes a Chop Chop Salad
Chef Brett Vibber from Dove Mountain Grill showed us how to make a delicious Scallop dish
What's for Lunch - Chef Jose Valenzuela from Enoteca
What's for Lunch - Easy pie making tips
What's for Lunch- Chef Frank Palazzolo's Beer Crust Pizza
What's for Lunch- Pasta Salad
Chef Redman Jarrell from Vila Thai makes Chicken Skewers
Italian home cooking from Nonna Maria's Ristorante
Tired of the same BBQ Grilled Chicken? Try this "tailgate approved" grilled chicken recipe from Loews Ventana Canyon!
Savory pulled pork tostada from JW Marriott Starr Pass Resort
If you're planning a holiday party and still trying to figure out the menu, here's an idea from Texas Roadhouse that is sure to "wow" your guests!
Japanese style cevich, served in a spring roll shell from RA Sushi Bar & Restaurant.
A new pumpkin recipe to add to the menu this Thanksgiving courtesy Nonna Maria's!
Add this recipe to your list of favorites!
Thanksgiving, Tucson-style! Learn how to make your own tamales from the experts at Tucson Tamale Company.
Source: dovemountaingrill.com This tuna dish from Dove Mountain Grill is sure to have your family coming back for seconds!
Try this easy shrimp recipe from a Tucson favorite.
Try a spooktacular "Coffin Dog" from the Flying V restaurant!
Try this delicious easy Italian recipe for your family tonight.
Try this great recipe from a Tucson original restaurant!
Try making this new sandwich from Baggins!
Texas Roadhouse helps you take the guesswork out of grilling!
Try a healthy, homegrown meal from Harvest Restaurant
A Sweet and tangy taste from the south of France, in a salad from Ghini's French Caffe!
A flavorful, lettuceless southwestern salad from El Parador!
Try a taste of home with this salad from Canyon Cafe!
Chicken Riggies from Phillips Italian & American Cuisine: Chef Michael Veres
A delicious seafood pasta recipe from Nonna Maria's that is sure to have people coming back for seconds!
3oz baby lobster 3oz tiger shrimp 1tablespoon crushed garlic olive oil 2oz sliced asparagus 1oz sliced mushrooms 1oz sun dried tomatoes wine to deglaze 1 1/2 cup heavy cream salt and pepper
Try this summer scallop recipe from Bluefin.
From Phillip's Italian & American Cuisine
A traditional Mexican slow-roasted pork dish, from Janos Restaurant and J-Bar.
Great, light summer salad from Petite Pea Catering & Fine Foods.
Try these melt in your mouth rolls!
Primo Restaurant
A perfect way to get creative in the kitchen!
Pulled pork from Texas Roadhouse - for a taste as big as Texas!
Great sample selection from Janos Restaurant and J Bar in Tucson!
Not all cakes have to be sweet! Try this delicious today!
Traditional food of the Tohono O'odham.
Especially popular with large famlies, with lots of love!
Sfingi, tasty Sicilian donut's, are popular during Carnivale time in Italy!
Light and flavorful starter from Vin Tabla restaurant!
Pancetta Day Boat Scallops with ‘Blue Moon Ale' Sauce and Radiatore Pasta from the Gold Room!
New menu item at Loews Ventana Canyon's Flying "V" restaurant.
Chef Michael Veres passes on his favorite Caesar salad dressing recipe!
More than just wine, at Elle's wine country restaurant!
Homemade, southwestern favorite from Tohono Chul Tea Room.
Rich, flavorful dish from one of Tucson's newest restaurants!
Pasta with a kick, from Cafe Terra Cotta!
Try this enchilada recipe from longtime locally-owned restaurant Papagayo.
A cajun classic from Kingfisher... check it out at the Tucson Culinary Festival!
A fun appetizer for a party or a great meal for kids!
Comfort food dish from Jax Restaurant.
A special cajun seafood dish from Kingfisher, it's part of the cross country road trip!
You'll be pleased with this yummy recipe from Cafe Terra Cotta!
Try this wonderful Mediterranean Chicken recipe from a downtown favorite.
Try this pizza from Nonna Maria's!
Try this great recipe from Cibaria Restaurant in Rancho Vistoso.
Light, summer snack from Vin Tabla
Locally owned, Enoteca offers a wide array of Italian foods as well as a European-style coffee/wine bar.
Armitage Wine Lounge & Café Saffron Steamed Mussels -- Chef Christian Hanley ¼ cup Julienned Fennel ¼ cup Julienned Red Onion ¼ cup Julienned Red Pepper ¼ cup
Great for summer meals.
There may not be a "pot of gold" at the end of this rainbow, but it's a tasty alternative from Zona 78!
Simple, healthy summer salad from Bistro Philippe's, located near Swan and Camp Lowell Road.
A summer special from McClintock's restaurant!
A great summer soup because it's cold!
Tasty Italian treat from Cibaria restaurant!
Light and tasty meal from Tohono Chul Tea Room.
Grilled Salmon with Arugula Green Beans, and Roasted Red Pepper Salad
Meatballs Ground Beef - 1 lb Garlic, minced - 1 tbsp Egg - 1 Romano cheese - ¼ cup Ricotta - ¼ cup Bread Crumbs - ¾ cup Parsley, dried - 1 tsp Oregano, dried - ½ tsp Salt, kosher - 2 tsp Black
Healthy meal from Miraval!
Flavorful feast from Blanco Taco's & Tequila!
A salad dressing that's light, but bursting with flavor!
Tasty Spring-inspired salad!
Tasty Trout with unique side salad from Kingfisher/ Bluefin restaurants!
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