Here’s my guide to 10 can’t miss Mexican inspired dishes in Tucson, Arizona. For the Food Network.
Tucson, Arizona, is famous for its Sonoran-style Mexican food. A college town located just 60 miles north of the Mexican border, and situated between Santa Fe and Southern California in both geography and style, Tucson boasts a truly unique regional cuisine.
In fact, Tucson has been designated the first U.S. City of Gastronomy by UNESCO, celebrating its unique regional cuisine, which is influenced heavily by the city’s proximity to Mexico and its location in the Sonoran Desert, where prickly pear, mesquite and chiltepin grow wild. Native American and Hispanic cultures mix with those of generations of settlers who moved to the Southwest looking for a new life.
Visit FoodNetwork.com to see my 35 can’t-miss Tucson dishes with a distinctly Sonoran-Mexican influence.
I’ve written and photographed a guide on what to eat in Arizona for the Food Network. “Grub in the Grand Canyon State: The Best Things to Eat in Arizona,” features 29 of the the most iconic dishes across the state.
Though Arizona is geographically and culturally diverse, there are many dishes that signify the state not only to its residents, but also to outsiders looking in. I photographed all of the food in Tucson with links to best places to find each dish in Phoenix, Scottsdale and the rest of northern and southern Arizona as well. Pictured above are bowls of white and red menudo. Below is the the combo plato from Cafe Poca Cosa. 
I know that a lot of people are concerned with food waste. Here is one little way in which you can reduce it. Save your dough scraps and turn them into one of the recipes that I developed (and photographed ) for my latest article for Food Network, which is appropriately titled, “10 Ways to Use Leftover Pie Dough Scraps.” Pictured above is my Scrap Pot Pie. Below are Pie Scrap Dessert Nachos and my Southern Style Scrap Turkey and Dumplings which are made entirely from Thanksgiving leftovers.
Tucson Lifestyle’s Home & Garden Magazine asked me to develop and photograph recipes featuring corn, beans and squash (AKA The Three Sisters), which are companion plants and staples of Sonoran cuisine.
You can check out the full article online starting on page 30: http://www.mydigitalpublication.com/publication/?i=321779
The recipes featured are: Three Sisters Pizza with Corn Masa Crust, Grain Bowl with Tepary Beans, Mexican Green Rice, Zoodles and a Fried Egg, Sweet Corn Paletas with Pico de Gallo Seasoning
I’m happy to have written and photographed my first feature article for Edible Baja Arizona Magazine that includes a bunch of my super easy summer recipes inspired by Sonoran food classics, including these baked Carne Asada Tostadas with guacamole and pickled red onions. Here’s the link: http://ediblebajaarizona.com/sonoran-101
It’s getting hot out there folks! Get my super easy summertime frozen fruit recipes and see my latest food photographs for Refinery29, including the World’s Easiest One Ingredient Frozen Watermelon Pops. This recipe is also featured on Good Morning America’s website as part of their Take Back the Beach segment.
My latest article for Food Network was sponsored by the folks at Lipton Tea, who asked me to come up with some new ways to flavor ice tea. Bold flavors and unique flavor combinations are the new wave of iced teas creations this summer. Here’s how to dress up pitchers of plain tea with a myriad of fresh add-ins like sweet berries, fragrant herbs, tart citrus and more including cocktails, shrubs and sweet tea options.
My cookbook, Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts has been translated to French!
The awesome new French title is, “Desserts multicolores – Recettes et idées pour des desserts colorés et délicieux” (Yeah, I know the photo above is a little too blurry to read.)
Get your copy in French today.
Here’s the synopsis, in French, obviously.
Voici un guide pour cuisiner de délicieux desserts multicolores avec des nonpareilles (petites perles de sucre). Vous pouvez évidemment les parsemer sur des gâteaux et des tartes, mais saviez-vous que vous pouvez les incorporer aux gaufres, les «broder» sur des biscuits et les congeler en délicieux bâtonnets glacés ? Vous trouverez dans ce livre des dizaines de recettes créatives, colorées et super amusantes, en plus de projets rapides et faciles à réaliser (idéal pour les jeunes enfants), et des cadeaux comestibles parfaitement festifs. Apprenez comment colorer votre propre sucre scintillant, mélanger des nonpareilles pour givrer les cocktails, et même faire vos propres nonpareilles maison. “Desserts multicolores” offre des recettes étape par étape pour rendre le monde plus doux et plus scintillant. Vous découvrirez des sections telles que : Vous aurez aussi accès à un guide d’identification des nonpareilles (pour connaître la différence entre les confettis et les perles), des recettes de nonpareilles maison et des trucs et conseils pour décorer comme un pro.
