Tamale Time!

 Red Chile Pork Tamales  Ingredients  3-4 pounds pork butt roast 2 14-ounce containers frozen red chile, defrosted 1 bay leaf 1 1/2 tablespoons garlic granules 2 tablespoons salt 2 cups water 2 tablespoons lard 1/4 cup flour

From Cowboys to Your Kitchen

Making cornbread is a staple of a perfect Southern Thanksgiving. There has been a heated debate for years across the country: Should cornbread be sweet? The answer in our household is a resounding no! Cornbread should never ever be made with sugar, and here is the reason why. 

Everyday Cajun from Chef Samantha Roberts

The day starts early for chef Samantha Roberts, executive chef for the Riot Hospitality Group. Like many in Gilbert, Samantha must wake at dawn to take care of the animals first: some chickens, horses and an adopted turkey. Once chores are out the way, she is often called to travel between the many locations managed by RHG: four Dierks Bentley's Whiskey Row locations in…