Last Updated Apr 20, 2015 12:38PM

New York • This is the last year that the original version of Kraft Mac & Cheese sold in the U.S. will contain artificial preservatives or synthetic colors. In January, Kraft says its macaroni and che...

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  • This March 23, 2015 photo shows fresh dill pesto in Concord, N.H. (AP Photo/Matthew Mead) Feeling peckish for pesto? Don’t limit yourself to basil!
    Fresh herbs are one of nature’s best low-cal flavor sources. And as the weather warms up, we’ll transition from buying herbs in cute little clamshells...
    Updated Apr 20 2015 09:33 am   |     |   Share
  • This March 9, 2015 photo shows gingery rhubarb compote with piloncillo and orange in Concord, N.H. (AP Photo/Matthew Mead) Recipe: Use an unusual sugar to bring a fresh sweetness to spring
    Given the size of my sweet tooth (think saber tooth tiger), I have myriad sweeteners in my cupboards. White, brown and coconut sugars, crunchy turbina...
    Updated Apr 18 2015 02:11 pm   |     |   Share
  • Health Department closes Salt Lake diner, Mexican eatery
    A popular mom-and-pop diner in the Canyon Rim area and a Mexican restaurant in Salt Lake City were closed recently after inspectors found numerous hea...
    Updated Apr 15 2015 09:57 am   |     |   Share
  • Utah food news: Beer, Blues & Brats benefit this weekend, grocery store gets update at children’s museum
    Beer, Blues and Brats Benefit The fifth annual Beer, Blues & Brats Benefit Party features beer from Epic Brewing Co., brats from Harmons grocery sto...
    Updated Apr 15 2015 10:46 am   |     |   Share

  • This March 23 2015, shows a pepper steak frittata in Concord, N.H. (AP Photo/Matthew Mead) Recipe: Frittatas — the ultimate have-it-your-way weeknight dinner
    Frittatas are like quiches without crusts, and that makes them an ideal fast and simple weeknight dinner. They also are the ultimate have-it-your-way ...
    Updated Apr 14 2015 08:44 pm   |     |   Share
  • This March 9, 2015 photo shows edamame and walnut lettuce wraps in Concord, N.H. This recipe pairs firm edamame with crunchy walnuts and some spices to make a cold vegetarian “meat” for lettuce wraps or tacos. (AP Photo/Matthew Mead) Recipe: Combine edamame and walnuts for savory vegan taco ‘meat’
    For my daughter’s 10th birthday, I took 15 giggling girls to dinner at a Japanese steakhouse. Let that sink in for a moment. Because I probably could ...
    Updated Apr 14 2015 08:49 pm   |     |   Share
  • Jessica Seinfeld heads back to the kitchen with new cookbook
    If you’re still not comfortable in the kitchen, Jessica Seinfeld is ready to hold your hand one more time. Seinfeld is writing two new books for Balla...
    Updated Apr 14 2015 08:46 pm   |     |   Share
  • This photo provided by Ikea shows a steel rolling cart like these Flytta carts from Ikea that can work as mobile prep surface as well as moving storage.  In a small kitchen they’re practical for everyday use; in a larger one they’re handy to store baking/sweets decorating accessories or any gear that isn’t needed frequently. Roll it out of sight when not in use. (AP Photo/Ikea) Try these tricks, tools for organizing the kitchen
    If you’ve lived with your kitchen for awhile, chances are you’ve got drawers full of stuff you rarely use and cupboards you just hate. Wouldn’t it be ...
    Updated Apr 18 2015 11:57 am   |     |   Share
  • (Chris Detrick  |  The Salt Lake Tribune)  
The Waffle & Whiskey with egg and pork belly ($15) at Rye Diner & Drinks. Pigging out: Utah’s pork belly obsession
    Pork belly has become the darling dish at Utah restaurants, and there’s good reason to love all that luscious fat and rich meatiness. This boneless c...
    Updated Apr 09 2015 11:56 am   |     |   Share
  • This March 9, 2015 shows a vinaigrette dressing with a salad in Concord, N.H. (AP Photo/Matthew Mead) Recipe: Mastering the simple vinaigrette to deliver maximum flavor
    Most people reach for prepared salad dressings because on busy weeknights they just can’t handle the thought of whipping up yet something else. Becaus...
    Updated Apr 14 2015 08:50 pm   |     |   Share
  • This March 2, 2015 photo shows Hawaiin toast in Concord, N.H. (AP Photo/Matthew Mead) Here are 10 fresh ideas for turning toast into something exciting
    We’re not entirely sure what the difference is between a classic open-faced sandwich and the suddenly hip world of toast with toppings. Then again, ma...
    Updated Apr 08 2015 08:59 am   |     |   Share

Food news: Vote for Park City Chef and Festival; new low-calorie cookbook by Utah bloggers
    Vote now for Park City chef and food festival Briar Handley, the chef/owner of Handle in Park City, and the annual Park City Food and Wine Classic ha...
    Updated Apr 07 2015 08:57 pm   |     |   Share
  • This March 9, 2015 photo shows pressure cooker teriyaki chicken in Concord, N.H. This recipe takes chicken from frozen to delicious in under 30 minutes. (AP Photo/Matthew Mead) Recipe: Taking chicken from frozen to delicious in under 30 minutes
    Despite its reputed speed at getting dinner done, the pressure cooker was slow to win me over. Sure, its skill with baked beans and brisket is impress...
    Updated Apr 07 2015 08:56 pm   |     |   Share
  • This March 2, 2015 photo shows grilled pear and blue cheese sandwich on cinnamon raisin bread in Concord, N.H. (AP Photo/Matthew Mead) Recipe: Borrowing a lesson from barbecue for a better grilled cheese
    For me, a grilled cheese sandwich is just pure comfort. And truth is, even a bad grilled cheese is satisfying. But a great grilled cheese will change ...
    Updated Apr 07 2015 01:05 am   |     |   Share
  • This March 16, 2015 photo shows spinach salad with roasted oranges and shallots in Concord, NH. (AP Photo/Matthew Mead) Recipe: Healthy way to get the wilted spinach salad out of the ‘70s
    Remember the warm spinach salad? That hot bacon dressing, crumbles of blue cheese, crunchy nuts and those canned orange slices, all mounded over a bed...
    Updated Apr 07 2015 08:53 pm   |     |   Share
  • Dish of the Week: Strawberry-rhubarb clafouti at Squatters & Wasatch Pubs
    $5 • During April, diners can feel good about eating the strawberry-rhubarb clafouti at Squatters and Wasatch Brew Pubs, as their purchase benefits Ut...
    Updated Apr 03 2015 10:57 am   |     |   Share
  • (Chris Detrick  |  The Salt Lake Tribune)  
Elizabeth's English Bakery Shop head baker Tara Duff makes Hot Cross Buns, an old-fashioned Easter bread, Tuesday March 24, 2015. Easter is the season for hot cross buns
    At one time or another you’ve heard the children’s nursery rhyme: Hot cross buns! Hot cross buns! One a penny, two a penny. Hot cross buns! While most...
    Updated Mar 31 2015 07:29 pm   |     |   Share
  • Food news: Utah gets new distillery; Hub & Spoke diner opens in Salt Lake City
    Utah gets distillery No. 10 The Utah Department of Alcoholic Beverage Control Commission has granted a license to the state’s 10th distillery. Distil...
    Updated Apr 01 2015 11:48 am   |     |   Share
  • (Trent Nelson  |  The Salt Lake Tribune)  
Bleu Bistro, a new restaurant and music venue in Salt Lake City's Lamplighter Square, will be open on Easter Sunday. Dining: Where to eat out on Easter Sunday
    Whether you enjoy an expansive holiday buffet or a casual brunch on Easter Sunday, dozens of restaurants along the Wasatch Front will be open to serve...
    Updated Apr 02 2015 10:09 am   |     |   Share
  • This March 9, 2015 photo shows maple syrup sundae in Concord, NH. (AP Photo/Matthew Mead) And you thought maple syrup was just for pancakes and waffles
    Pancakes, waffles and French toast? They’re fine, but they’re also just the start. Because if you’re limiting maple syrup to the breakfast table, you’...
    Updated Mar 30 2015 09:49 am   |     |   Share
  • (Chris Detrick  |  The Salt Lake Tribune)  
Veal leg with mascarpone and vanilla jus, wild onion flowers and mushroom conserva ($16) at Handle in Park City. Dish of the Week: Veal at Handle in Park City
    $16 • Under the “hot” section of Handle’s small plates menu, you’ll find the veal. Not many restaurants serve veal these days, and it’s certainly a tr...
    Updated Mar 27 2015 01:05 am   |     |   Share