With Thanksgiving rolling our way like a runaway freight train of food, family, football and triptipans—Salt Lake magazine is challenging home chefs to share their twists on that T-day staple: cranberry sauce.
Basically,...
Chchchanges. They never end in the restaurant business. There are lots of great new things to celebrate—the opening of Manoli's, the groundbreaking at Central Ninth and first bites at Tupelo, for example....
Salt Lake’s 900 East and 1300 South intersection is a destination for anyone needing a haircut, tattoos, piercings, a vintage outfit, and most recently, excellent Mexican food. The Foco food truck, with...
Sticky floors. Jukebox. Neon signs. Cheap drinks. Regulars. What makes a good dive bar? It turns out, after a lively discussion in the editorial office here at Salt Lake magazine, the answer...
The notion that we cannot get fresh seafood in Salt Lake City is antiquated.
“If this were 40, 50 years ago, sure. But the way logistics work and how we can get things...
Hot Fudge Sauce
From Candymaking by Ruth Kendrick and Pauline H. Atkinson, used with permission
Ingredients:
(12 oz.) can evaporated milk (you could probably use half and half)
1/2 cup butter (if using unsalted, add a pinch of salt)
4...
Dig in to these high-style, fork-free delightful crepes. Thanks to catering pro Iverson Brownell and his team at Iverson Catering (who gave us this recipe in one of our 2008 issues), these...
The story is that Serio Maccione invented this dish for his fabled New York restaurant, Le Cirque, in 1974. True or not, pasta primavera is a New World invention and caught on...
