The only thing worse than it being over 100 degrees outside and having even your hair follicles sweat? When you try to cool down from the Utah heat with some ice cream and get a brain freeze. Unfortunately, our bodies aren’t able to handle a rapid temperature change, so...
If you need a sweet ending to a Pioneer Day party—or just want a sugary snack without leaving the house—these classic seasonal delights are easy to make yourself.
Ice Cream Cereal
What it is:
A legacy of the cereal-crazed '80s, when every young adult comedy (think Seinfeld) had characters standing around eating...
With exotic flavors, fresh ingredients and easy recipes that have thrived for centuries, meze dishes aren’t simply appetizers meant to whet appetites for main courses (although they are often served that way). Instead, a meze platter can be the party. Gather friends and family and offer your favorite mezethes...
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 plate,” says...
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 and blue.
Ingredients
½...
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 sky is the limit. What ever...
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 you still had to brush each mushroom....
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 all the mushrooms we eat. But...
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 foraging–largely associated with damp European locales– is possible here. But in...
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. But the meat of the matter...