When it comes to one of today's hottest food trends, it's all in the mix.
Everything in one bowl—it’s an ancient way of eating that is thoroughly modern. American meals used to be served in compartments—distinct servings of meat, green vegetable, yellow vegetable and potatoes. Some of us remember school...
Good sparkling wine can make a celebration out of any occasion, and this season is full of them. The current vogue for cocktails has revived interest in the champagne cocktail, and we're on board with this timeless recipe. Cheers!
THE CLASSIC CHAMPAGNE COCKTAIL
3 oz. champagne or sparkling wine
1/3 oz. cognac
2...
Court the cranberry with our four favorite recipes to mix the sauce up this holiday season.
The tartness and color of cranberries are a necessary complement to rich holiday menus – roast turkey, a duck and goose all benefit from the mouth-puckering acidity of cranberries. But why not try something...
If you're bored with your board, we suggest a piece that serves more style, or as the perfect gift around the holidays.
1. Mango wood cutting board
$65, Mainson con Fiserie et Boutique, SLC
2. Handmade cutting board
$49, Glass House, SLC
3. Marble & Wood round board
$44, Arte Haus Collictif, SLC
4. 6-piece marble...
Sensational and simple to make, baked apples are among the season's most delicious desserts.
Fall Baked Apples
Ingredients:
-bushel of your favorite flavor
- 1 cup brown sugar
-1 cup crushed walnuts
-1 cup dried fruit
-1 cup butter, separated into tablespoons.
1. Core a large apple and fill with a mixture of equal parts brown sugar,...
Corn bread is an autumn staple, coupling with chili, stuffing turkeys and siding bowls of soup. Why not expand its appeal with add-ons and stir-ins?
Jalapeno + Scallions + Cheese
Mince 3 seeded jalapenos. Grate 6 oz. sharp cheddar cheese. Slice scallions to make 1/3 cup . Stir all...
Four easy-to-make toppings that will give your pumpkin pie a punch of panache.
Pumpkin pie, a staple at every American holiday table, is most often served with pioneer plainness – no lattice, no streusel, no upper crust or crumble. But there's no law against prettifying your pumpkin. And the easy...
Once a word everyone preferred not to pronounce, charcuterie (shahr-koo-tuh–ree) has become a staple on Utah menus, always in the form of a charcuterie board. Some restaurants, to free their diners from the anxiety of saying a difficult-looking French word out loud, just call it a meat-and-cheese board, and...
Feature Image: Phillip Grubisa at Beltex
Most of us know it as a restaurant staple enjoyed with cocktails, but as any hostess worth her salt will tell you, charcuterie is an impressive, easy-to-prepare addition to any at-home celebration. But if you're in a pinch, and need something quick and easy,...
For years, Honeycrisp apples have reigned supreme—the advent of Honeycrisp apples in the grocery stores was the produce equivalent of Le Beaujolais est arrive in the wine stores.
This year, there’s a challenger. Behold the SweeTango. SweeTango Apples are being hailed as the successor to the mightyy Honeycrisp. I was sent a sampling of six SweeTango...