Food

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...
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...
Want to make this Memorial Day weekend even more memorable? Make a watermelon pizza. First off, ditch the dough and begin with a cool “crust” of juicy watermelon. Cut a round piece of 1-inch-thick and cut into wedges like a pizze. Then pile on the toppings. Whether you like...
With the right techniques and tools, you can make your best batch of biscuits ever! Like pastry, the first step in making biscuits is mixing cold butter with flour, but the key is keeping the butter cold. You can do this with your hands...
You can’t visit many restaurants these days without tripping over a biscuit. They’re made into breakfast sandwiches, served solo with sausage gravy, topped with a fried egg—you name it. These half-dozen plus one serve the best biscuits in Utah. 1. Sweet Lake Biscuits &...
Hey, Mr. Radish PR guy, get up to speed. While brussels sprouts and avocados have been basking in the limelight, radishes have been left in the dark. And that’s a shame. These easy-to-grow root vegetables come in an assortment of colors, flavors and sizes. What’s more,...
Caroline Hargraves, sourdough queen and biscuit whiz for The Daily and its sibling restaurants, says it’s all in the hands. Meaning, no rolling pins. “The recipe is simple,” she says. “Just all-purpose flour, butter, sugar, salt and baking powder and buttermilk.”  She cuts butter into slices, not...
When it comes to one of today's hottest food trends, it's all in the mix.  Everything in one bowl—it’s an ancient way of eating that is thoroughly modern. American meals used to be served in compartments—distinct servings of meat, green vegetable, yellow vegetable and potatoes. Some of us remember school...
Everything in one bowl—it’s an ancient way of eating that is thoroughly modern. American meals used to be served in compartments—distinct servings of meat, green vegetable, yellow vegetable and potatoes. Some of us remember school cafeterias plates divided into sections so the veg never touched the “meat” or the...

Bowls: On the Menu

More and more, Utah restaurants are offering flavor-packed bowls. ON THE MENU Don’t want to craft it yourself? You’re in luck: More and more, Utah restaurants are offering flavor-packed bowls. Campos Coffee...