“Be humble.” The mantra of Joshua James, co-owner and bar manager of The Clever Koi. Although the food service industry has been known to consist of hot-headed hard workers, James has taken a different approach, which has allowed this modern Asian eatery to create a place for itself on the gastronomic forefront of Phoenix dining.

With small plates that include an eclectic array of dumplings, steamed buns and noodles, and hand-c...

Our Sept Issue is now ready for reading and you can find it at any of the locations listed below, while they last! Or you can grab a subscription here: Arizona Foodie Magazine Subscription

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Travel for your taste buds, as we explore the culinary world of Tucson and enjoy the peaceful retreat at Hacienda Del Sol. We're also throwing back a...

You'll find this article in the June 2017 Issue of the Arizona Foodie Magazine. Want a subscription, so that you'll be the first to get the next issue coming out Sept. 1st? Go here: Arizona Foodie Magazine Subscription

Or you can read the online issue here: https://issuu.com/arizonafoodie/docs/junearizonafoodie

Photography by Chanelle Sinclair

    With its perfect scenery and endless options for hiking, Sedona is a local favorite...

You'll find this article in the June 2017 Issue of the Arizona Foodie Magazine. Want a subscription, so that you'll be the first to get the next issue coming out Sept. 1st? Go here: Arizona Foodie Magazine Subscription

Or you can read the online issue here: https://issuu.com/arizonafoodie/docs/junearizonafoodie

Photography by Chanelle Sinclair

Pointe Hilton Tapatio Cliffs Resort has breathtaking mountain vista views, fine dining,...

You'll find this article in the June 2017 Issue of the Arizona Foodie Magazine. Want a subscription, so that you'll be the first to get the next issue coming out Sept. 1st? Go here: Arizona Foodie Magazine Subscription

Or you can read the online issue here: https://issuu.com/arizonafoodie/docs/junearizonafoodie

Photography by Chanelle Sinclair

I can almost taste that juicy burger as I walk towards the front door. I’ll never forge...

You'll find this article in the June 2017 Issue of the Arizona Foodie Magazine. Want a subscription, so that you'll be the first to get the next issue coming out Sept. 1st? Go here: Arizona Foodie Magazine Subscription

Or you can read the online issue here: https://issuu.com/arizonafoodie/docs/junearizonafoodie

Photography by Chanelle Sinclair

Robert Porter is sitting alone at the bar on the patio of Richardson’s. It’s one of his...

Simple Grilled Romaine Salad

2 heads of romaine lettuce, cut lengthwise to result in 4 halves
3 tbsp. extra virgin olive oil, separated
1 lemon, halved
Salt and freshly ground black pepper
Shaved parmesan cheese for garnish

Heat clean grill to medium-high. Brush both sides of the romaine halves with half of the olive oil and sprinkle with salt.
    Place the lemon halves on the grill to sear while you grill the romaine. Place th...

Grilled Potato Skewers

2 lbs. baby red potatoes
3 tbsp. good quality olive oil
2 tbsp. chopped fresh parsley
2 cloves garlic, minced

    Wash, dry, and halve the potatoes. Place the potatoes in a large ziplock bag along with the olive oil, parsley, garlic, and a pinch of salt and pepper. Seal, and toss to coat the potatoes.
    Add the potatoes to metal skewers and grill over medium-low heat for about 15 minutes, turni...

Beer Can Chicken

6 tbsp. dark brown sugar
1 tbsp. smoked paprika
1 tbsp. chili powder
1 tbsp. red pepper flakes
2 tsp. garlic powder
1 tbsp. kosher salt
1/2 tbsp. coarse black pepper
1/2 tbsp. mustard powder
2 tbsp. olive oil
1 3-4 lb. whole chicken (giblets removed if necessary)
1 12-oz. can beer
4 peeled and smashed garlic cloves

Preheat one side of your grill to 350-400 degrees F. Lay a large piece of heavy duty foil down on...

Grilled Strawberry Shortcake

Store bought (or homemade) pound cake
1 lb. fresh strawberries, hulled and sliced
¼ cup granulated sugar
1 ½ cups cold heavy whipping cream
½ cup powdered sugar
½ tsp. vanilla extract
    
Slice the pound cake into 8-10 even slices. In a medium bowl, toss the strawberries and granulated sugar together and place on a small baking sheet or grill-proof bowl.
    In a stand mixer, or with a ha...