The Edit

Eight Arizona pasta restaurants, one local pasta maker and the stories behind the bowls: family recipes, seasonal cooking, elote rigatoni and memorable dinners.

A personal Cape Town travel story, from our Queen Victoria Hotel stay and dinner at La Colombe to the Cape Peninsula, gin tasting, and the Winelands.

Arizona Chef's Week is more than a dining event. It's a chance to revisit favorite restaurants, discover new chefs, and support Arizona's incredible culinary community during one of its quietest seasons. Here's where I'll be making reservations this year.

Lick Me by Michela Mezzetti is the summer vanilla I took a detour for in San Gimignano. A creamy, playful gourmand with whipped cream, fiordilatte gelato, powdered sugar, iris, vanilla, amber, and a little Italian mischief, paired with the San Gimignano wine that turned into a winery stop and a case order.

The MICHELIN Guide is coming to the American Southwest. Here’s how Michelin works, why Arizona belongs in the conversation, and the restaurants from EatLoveTravelPlay Magazine that already tell a star-worthy desert story.

Some restaurants become more than a reservation. Pretty Penny has become one of my most trusted Phoenix recommendations, the kind of place I chose to close one year and open the next. With food from Chef Steven “Chops” Smith, cocktails with intention, a Page Springs wine collaboration, and a team led with grace and heart, this downtown Phoenix favorite reminds me why I love telling local food stories.