Because your fall soup recipe deserves a stylish presentation. Enter colorful kitchenware
When it comes to kitchenware, the easiest way out of a steel-gray rut is to add a dash of color. Leave it to Le Creuset to give your culinary tools—and your kitchen—a seasonal upgrade. Imagine a casserole served...
During the past few years, sweet potato fries have become a standard option to the usual french fries. And as the sweet tuber has captured the imagination of today’s chefs in all kinds of new ways, diners are surprised to find sweet potatoes everywhere. Always sweet, but not cloyingly...
During the past few years, sweet potato fries have become a standard option to the usual french fries. And as the sweet tuber has captured the imagination of today’s chefs in all kinds of new ways, diners are surprised to find sweet potatoes everywhere. Always sweet, but not cloyingly...
Offer your guests a bite of abundance, peace, wisdom and purity. In other words, an olive.
Olives are an ancient species—the tree had its origins some 20 to 40 million years ago—and have been eaten by humans for say, 6,000 years, give or take. It's not surprising so much symbolism...
Can you say gastrique? The neo-French sauce is livening up dishes and drinks throughout Utah, and this season, it's at its all-time, fruit-forward best.
Currently, chefs are enamored of gastriques. You see the word on all kinds of menus, describing all kinds of dishes. So what is a gastrique, why...
Can you say gastrique? The neo-French sauce is livening up dishes and drinks throughout Utah, and this season, it's at its all-time, fruit-forward best.
Currently, chefs are enamored of gastriques. You see the word on all kinds of menus, describing all kinds of dishes. So what is a gastrique, why...
Gastriques are taking over the Summer time dining experience. From Duck to Duroc pork, these SLC local spots are giving us new life with their concoctions.
Meditrina
Chef Jen Gilroy serves a roasted beet salad on fresh arugula with goat cheese. A sherry gastrique adds brightness and a touch of...
At Silver Star Cafe in Park City, owner Lisa Cilva Ward says, “We did an elderberry gastrique for fall cocktails, and our lead mixologist Lucas Anderson has come up with a watermelon version for summer.” Typically, a cocktail gastrique calls for caramelizing the sugar, then adding vinegar and fruit.
Daytime...
Cones aren’t just for ice cream. Today’s pros fill them with everything from berries to scrambled eggs, ahi tuna to lattes.
“Anything you could serve on a cracker or crisp you can serve in a cone,” says caterer Meagan Crafts, of Culinary Crafts in SLC. Crafts’ team creates cone recipes...
Let’s get this straight. Strawberry shortcake is not based on sponge cake, angel cake or, in fact, any cake at all. A proper strawberry shortcake is made with a slightly sweetened biscuit, and it only takes a few steps to perfection. A biscuit base is sturdy enough to stay...