A Southwestern Harvest Feast

These Arizona herb lovers know how to eat. And they know a thing or two about cooking as well

Members of the Arizona Herb Association’s Culinary Group present the results of their ­experimentation with herbs in Southwestern cuisine in a sumptuous harvest feast. This page: Mike Hills stirs together corn, ­zucchini, peppers, and tomatoes in a ­charcoal-fired wok to make a festive dish he calls Stir-Fried ­Calabacitas.
Photography by Anybody Goes