Growing up, the idea of butter pecan ice cream really threw me off. I though, who wants to just eat butter? (I know, I didn’t really get it then.) I can’t remember exactly when I tried it for the first time, but it was life changing. The rich, creamy flavor was luscious and the texture contrast thanks to the pecans made it such an exciting new flavor experience.
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame)
Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them.
In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
The Normal Restaurant & Bar’s Chef Mark Bookhamer has created an exquisite gluten free pancake. It’s so spectacular that those in the know have taken to calling it their “don’t miss the gluten” pancakes. With six different flours, the recipe may appear intimidating but each ingredient is intregal in creating that familiar texture, aroma...
If you know me, you know that I’m not the hugest fan of traditional pizza. I can’t tell you why, it just is what it is. In my constant struggle to be part of normal society, I am on a quest for pizza flavor combinations that get me excited. This white bean hummus pizza...
Providing food-enthusiasts with the latest news on the Valley's dining scene, our local culinary guide features all things food-related. You’ll find the best restaurant reviews, news, interviews with local chefs, updates on Phoenix's culinary events, recipes, giveaways for your kitchen, and the scoop on the 'latest and greatest' kitchen gadgets, tools and appliances.