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Last Updated Jul 20, 2016 03:12PM

Jack Pollock of Draper will be one of four little chefs with big skills competing on the Tuesday, July 26, episode of “Chopped Junior.” The Food Network competition showcases the talents of young cooks between the ages of 9 and …

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  • (Chris Detrick  |  The Salt Lake Tribune)   Enjoy smoked ribs and sides outside the Vivent Arena as part of the Days of ’47 Komatsu Equipment Rodeo. Celebrate Utah’s Pioneer Day with ribs and a rodeo
    Put on your bib and bring your appetite to this year’s Days of ’47 Komatsu Equipment Rodeo, where there will be a smoky new feature — ribs on the plaz...
    Updated Jul 19 2016 02:54 pm   |     |   Share
  • (Al Hartmann  |  The Salt Lake Tribune)    Bubble and Brown Bakery’s Hazelnut S’more Tart. Utah restaurants, bakeries and bars are turning 2016 into the summer of s’mores
    The debate around the campfire centered on how to toast a marshmallow for the perfect s’more. Some prefer them to catch fire before being quickly blow...
    Updated Jul 20 2016 03:12 pm   |     |   Share
  • This May 13, 2016 photos a fillet of salmon smothered in an herb marinade served over a tender green salad, in New Milford, Conn. This warm-weather recipe combines salmon bathed in olive oil and herbs with spring-y greens and salad. It’s the kind of lighter, brighter meal we tend to want during summer. (AP Photo/Katie Workman) Recipe: Fit for summer, herbed salmon over a green, herby salad
    It’s amazing how the weather dictates what we want to eat, isn’t it? Even if you’re not consciously trying to cook with the seasons, you want braises ...
    Updated Jul 19 2016 02:54 pm   |     |   Share
  • This June 22, 2016 photo shows baked BBQ zucchini chips in Coronado, Calif. This dish is from a recipe by Melissa d’Arabian. (Melissa d’Arabian via AP) Kale chips, move over. Try making baked BBQ zucchini chips
    It all started with the kale chip. I fell in love the texture of the thick, green leaf made thin and so delicately crisp by baking that it felt almost...
    Updated Jul 19 2016 02:55 pm   |     |   Share


MORE FOOD STORIES
  • (Steve Griffin  |  The Salt Lake Tribune)     The mountains in Brigham City are reflected in the window of the Idle Isle Cafe in Brigham City. Oldest restaurants in Utah offer history and charm
    Restaurants come and go. Some remain open a few months, others survive for decades and a few endure for a century or more. When the 70-year-old Cinegr...
    Updated Jul 18 2016 10:06 am   |     |   Share
  • Courtesy  |  Caffe Niche  Sonoma chicken salad has new home at Caffe Niche. Dish of the Week: Sonoma chicken salad has new home at Caffe Niche
    $13 • Salt Lake City’s Faustina restaurant may have closed for good — replaced by Stanza Italian Bistro — but fans still can savor the memorable Sono...
    Updated Jul 14 2016 01:54 pm   |     |   Share
  • ’Lost Recipes’ book tells story of bygone restaurants, inns
    A new cookbook called “The Book of Lost Recipes” remembers classic dishes from long-gone hotels, iconic restaurants and roadside eateries of yesteryea...
    Updated Jul 18 2016 10:06 am   |     |   Share
  • (Scott Sommerdorf   |  The Salt Lake Tribune)     The crab fritters at Tupelo on Main Street in Park City. Dish of the week: Crab fritters at Tupelo in Park City
    $12 • Crab cakes are common on menus in Utah but crab fritters are not. At Tupelo, three perfectly round fritters were lightly crisp on the outside an...
    Updated Jul 08 2016 09:43 am   |     |   Share
  • Kids eat free at Farm to Summer meals event at Liberty Park
    Children 18 and younger can get a free lunch during the Farm to Summer event, designed to raise awareness about the state’s Summer Meals Program. Kids...
    Updated Jul 12 2016 03:46 pm   |     |   Share
  • Utah dairy wins national sustainability award
    Utah’s largest dairy, Bateman’s Mosida Farms, is one of nine winners of a 2016 U.S. Dairy Sustainability Award. The farm in Elberta, near Utah Lake, r...
    Updated Jul 12 2016 03:43 pm   |     |   Share
  • Real Men Can Cook contest part of Ogden Pioneer Days
    Sample savory and sweet bites prepared by cooks from the community during the 25th annual Real Men Can Cook fundraiser for the YCC Family Crisis Cente...
    Updated Jul 12 2016 03:48 pm   |     |   Share
  • Chef headed to national cook-off with Utah-raised trout
    Logen Crew, the executive chef at Current Fish & Oyster in Salt Lake City, will represent Utah in the Great American Seafood Cook-off in New Orleans. ...
    Updated Jul 11 2016 07:16 pm   |     |   Share
  • A Nov. 29, 2014 photo shows Atlantic Beach pie in New Milford, Ct. A crunchy saltine crust incases a creamy citrus filling topped with whipped cream. The beauty of this pie lies in the play between the salty, dense crust made from soda crackers and the creamy sweet-and-tart filling featuring citrus juice. (Katie Workman via AP) Recipe: Citrus filling, salty crust make Atlantic Beach Pie a winner
    This Atlantic Beach Pie recipe comes from Bill Smith, long-time chef of Crook’s Corner restaurant in Chapel Hill, North Carolina. When I first tasted ...
    Updated Jul 09 2016 01:05 am   |     |   Share
  • Recipe: Roasted tomatoes deepen gazpacho flavor
    I could eat quarts of gazpacho all summer long. When I set about making this version, the goal was a gazpacho with great, fresh tomato taste, but even...
    Updated Jul 09 2016 01:05 am   |     |   Share
  • (Francisco Kjolseth | The Salt Lake Tribune)   Jarrett Lichtenstein, left, sous chef Dustin Dash, middle, and Brad Smythe, plate appetizers for a cockatil party hosted by Culinary Command,  a training program for veterans and active military that recently launched in Utah. Culinary boot camp in Utah gives veterans basic training for careers in the kitchen
    It would be another hour before guests began arriving for the cocktail party, yet nervous excitement already filled the room. Students in Utah’s inaug...
    Updated Jul 06 2016 10:46 am   |     |   Share
  • (Scott Sommerdorf   |  The Salt Lake Tribune)     The crab fritters at Tupelo on Main Street in Park City. Tupelo adds worldly Southern twist to Park City’s elevated dining scene
    Park City • It’s funny how something as simple as a biscuit can create great expectations. I mean, a biscuit is made of the most mundane ingredients: ...
    Updated Jul 06 2016 04:27 pm   |     |   Share
  • Utah girl’s American Flag Ravioli recipe earns her a trip to White House
    Ten-year-old Daniela Bergantz of Stansbury Park is headed to Washington, D.C., next week to have lunch with Michelle Obama and the 55 other winners of...
    Updated Jul 05 2016 08:26 pm   |     |   Share
  • (Chris Detrick  |  The Salt Lake Tribune)   Wasatch Community Gardens has acquired a special property easement for its Grateful Tomato Garden, on 800 South and 600 East in Salt Lake City, which will permanently protect the land for agricultural use. Salt Lake City’s Grateful Tomato Garden gets agricultural protection easement
    Wasatch Community Gardens has acquired a special property easement for its Grateful Tomato Garden, which will permanently protect the land for agricul...
    Updated Jul 05 2016 08:26 pm   |     |   Share
  • (Leah Hogsten  |  The Salt Lake Tribune)   Youth farmers and Utah chefs will join forces for the annual Community Lunch Series which takes place three consecutive Wednesdays in July. Young farmers and Utah chefs team up in July for community lunch series
    Young farmers and Utah chefs will join forces for the annual Community Lunch Series, offered three consecutive Wednesdays during July. Each week, part...
    Updated Jul 05 2016 08:26 pm   |     |   Share
  • This June 15, 2016 photo provided by Melissa d’Arabian shows pineapple juice marinated salmon in Coronado, Calif. (Melissa d’Arabian via AP) Recipe: Marinating salmon in juice can make a delicious difference
    I try to get fish on my family’s table two or three times a week. The research describing the incredible heart and brain benefits to eating fish, espe...
    Updated Jul 02 2016 01:05 am   |     |   Share
  • FILE - In this July 4, 2015 file photo, Joey Chestnut, left, and Matt Stonie compete in Nathan’s Famous Fourth of July International Hot Dog Eating Contest men’s competition Saturday in the Coney Island section in the Brooklyn borough of New York. Stonie came in first eating 62 hot dogs and buns in 10 minutes. Chestnut came in second eating 60 hot dogs and buns in 10 minutes.For decades, the showmen behind the annual contest have been teling reporters the tradition began in 1916 with a showdown between patriotic immigrants on the Coney Island boardwalk. That would make this year’s contest a centennial, of sorts, except for an inconvenient truth: the backstory was invented in the 1970s by PR men trying to get the hot dog stand on the map. (AP Photo/Tina Fineberg, File) Behind famed hot dog contest, a whopper of a legend
    New York • Nathan’s Famous may be in the hot dog business, but for decades they’ve been peddling a whopper. Showmen behind Nathan’s annual Fourth of J...
    Updated Jul 01 2016 09:03 am   |     |   Share
  • This April 9, 2016 photo shows the Summer Berry Fool dessert made with pureed fresh berries folded into whipped cream in New Milford, Conn. This dish is from a recipe by Katie Workman. (Katie Workman via AP) Recipe: A Summer Berry Fool for berry gluttons
    When berry season arrives and they become much more affordable, my family and I turn into berry gluttons. We love them year round, but it’s such an in...
    Updated Jul 01 2016 01:05 am   |     |   Share
  • Amour spreads the love with new Salt Lake City cafe
    Amour Cafe opened recently as a showcase for the award-winning jams and marmalades made by Utah’s Amour Spreads. To create this casual cafe near Salt ...
    Updated Jun 28 2016 08:37 pm   |     |   Share
  • (Rick Egan  |  The Salt Lake Tribune)    The Utah’s Hines family is persistent, recently reissuing a Bicentennial cookbook that their mother started more than four decades ago. Persistent Utah family releases Bicentennial cookbook, four decades in the making
    Selling a do-it-yourself paperback cookbook that celebrates the U.S. Bicentennial may seem quirky and about 40 years too late. But don’t tell that to ...
    Updated Jul 03 2016 10:52 pm   |     |   Share