Lifestyle

Meze
The Blended Table, a boutique caterer in SLC, knows how to prepare and plate spectacular fare. This meze, pictured above, proves it. Created for casual, communal grazing, the offerings are irresistible. “It gives guests the chance to try things that they might not try on a big...
Watermelon Charcuterie Board
Do you need a last minute dish that will wow everyone at a pool party? You can’t go wrong with recipes featuring watermelon, everyone’s favorite summer fruit. This eye-catching twist on a charcuterie board is delicious and easy to make—plus its color palette is a patriotic red, white...
Granita
Freezer, fork, fun! In just three easy steps, make granita, summer’s coolest dessert. Or snack. Or intermezzo. Or anything, really.  Cool and crunchy, the easy-to-make granita is a semi-frozen summer treat. We’re going with watermelon, but when it comes to choosing a granita flavor, the...
For ages, we were told not to wash our mushrooms because they would absorb the water. So we laboriously used a damp cloth to wipe down each mushroom. A mushroom brush was presented as a dubious time-saving solution in the '70s, but...
There are 10,000 different types of mushrooms we know about so far, but who's counting? Most Americans are used to the unassuming button mushroom–Agaricus bisporus was first cultivated on horse manure in France in the 1700s and now makes up 90 percent of...
Ian Campbell, general manager of Log Haven, is a dedicated mycologist but he doesn't like you to call him that. Let's just say he likes mushrooms. Because we live mostly in a high desert, many are surprised that mushroom...
Mushrooms are one of the strangest and most delicious foods to enter our kitchens. They're neither animal nor vegetable, they can be hard to find yet they sprout everywhere, they can be poisonous or curative. Their spores can even survive in outer space....
For years, eggs have been the subject of arguments. Eggs are good for you, eggs are bad for you, only eat the egg white, never eat raw eggs. For this quintessentially simple food, there is a lot of misinformation out there about eggs. But now experts agree...

Egging You On

Stuck in the scrambled-and-fried rut? Today’s cooks are taking eggs beyond traditional breakfasts and all the way to the dinner table. So why don’t you?  For years, eggs have been the subject of arguments. Eggs are good for you, eggs are bad for you,...

Cutting Edge

A good knife is the most treasured kitchen tool, so why hide it in a drawer? Chefs know that nothing can replace a really good knife, and Corey Milligan—owner and founder of the newly opened New West KnifeWorks in Park City—believes he has come...