Many years ago, Lesli Neilson was a food editor at Salt Lake Tribune and she edited my restaurant reviews. We…
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Daffodils and asparagus—sure signs that winter is on its way out. Some prefer thick spears, some prefer thin—we like both,…
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One of the first truly impressive new restaurants I ate at in Salt Lake City when I first moved here…
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With Thanksgiving rolling our way like a runaway freight train of food, family, football and triptipans—Salt Lake magazine is…
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Chchchanges. They never end in the restaurant business. There are lots of great new things to celebrate—the opening of Manoli's,…
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Hot Fudge Sauce From Candymaking by Ruth Kendrick and Pauline H. Atkinson, used with permission Ingredients: (12 oz.) can evaporated milk (you…
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Dig in to these high-style, fork-free delightful crepes. Thanks to catering pro Iverson Brownell and his team at Iverson Catering…
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The story is that Serio Maccione invented this dish for his fabled New York restaurant, Le Cirque, in 1974. True…
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Waffle. Syrup. Fruit. Sound familiar? Drop the predictable morning waffle routine and let this versatile treat become the base for…
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Rich, refreshing and a classic summertime favorite, the ice cream float loses its innocence. No one's knocking root beet floats,…
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