This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try?

Chef Christopher Gross can make a silk purse out of a sow’s ear — or a pig trotter for that matter. And he does it often, featuring pied de cochon (the pretty French word for pig feet) on his tasting ...

“National Soul Food Month,” sometimes called “June,” deserves a presidential proclamation. Why? Because this cuisine, which combines the food traditions of West Africa, Western Europe and the Americas ...

Decades ago, as a Chinese kid growing up in Oklahoma, I enjoyed family meals at my father's restaurant that included stews of oxtail and tripe, and braised chicken's and pig's feet. Dishes featuring ...

LAST year it was bellies. This year, feet seem to be the most fashionable part of the pig. At Meson G on Melrose Avenue, chef Josef Centeno braises pig feet in white wine and aromatic vegetables, ...