I got a little campy with my feature story about s'mores. Don't you just love this summertime treat? It's back all over the state--from classic campfire versions to high-end dessert treats and cocktails. Read all about the resurgence of the s'more here. … [Read more...]
La Casa del Mole restaurant review in The Salt Lake Tribune
Popular Mexican chef and national restaurateur Rick Bayless sites that mole ingredients can be divided into five categories: chilies, sour (tomatillos), sweet (dried fruits and chocolate), spices and thickeners such as nuts or tortillas. But moles traditionally have around 20 or … [Read more...]
July 2016 dining events
July is always a fun month in Utah with two holidays to celebrate. In addition to those, big fundraising events centered around food are on tap along with great activities for every taste. Eat Drink SLC July 7 Celebrate Salt Lake’s coming of age as a culinary hotspot … [Read more...]
Edible flower feature in the July 2016 Devour Utah
Edible flowers are in full bloom at restaurants across the state. More than just gorgeous surprises of floral color these tasty flavors are being judiciously applied in your favorite kitchens this season. Find the full article on edible embellishments here. … [Read more...]
Garlic shrimp-stuffed squash blossoms
Fried squash blossoms have become all the rage on summer menus over the last few years. Typically, you’ll find them filled with melty, herby cheeses like those I enjoyed some time ago at Solitude’s Wasatch Mountain Table. After getting my hands on a few squash blossoms from 3 … [Read more...]
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