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Summer cooking, southwest style

Stone fruit soup, zucchini blossoms and whole grilled black bass stuffed with fennel and lemon. Those are just three of the items on the menu at the Phoenician in Scottsdale, Ariz. Chef Bradford Thompson shared the recipes below with “Today.”
/ Source: TODAY

Stone fruit soup, zucchini blossoms and whole grilled black bass stuffed with fennel and lemon. Those are just three of the items on the menu at the Phoenician in Scottsdale, Ariz. Chef Bradford Thompson shared the recipes below with “Today.”