This week’s recipe isn’t really one of mine, but it’s essential for the summer.
Try this delicious dessert by Susan Massey.
Photo by Adam Finkle
Prep time: 15 minutes
Serves 4
Ingredients
4 to 6 nectarines, washed and...
Cuisine Unlimited's chefs seek menu inspiration from upcoming holidays, seasonal products and the desires of customers. Recently, they were truly inspired by none other than the “Incredible, Edible Egg.” How do you...
High West, Park City’s award-winning distillery, offers its American Prairie Bourbon. In other words, the perfect base for at Kentucky Derby's great cocktail: the mint julep, the traditional drink of the Kentucky...
I'm pretty much a purist when it comes to cocktails.
Despite the constant flurry of cocktail creativity, I don't understand a martini unless it's made with gin, I eschew blended daiquiris and I...
Meditrina's Coq au Vin, photo by Adam Finkle
Coq means rooster, and that’s a clue to the nature of this dish—a tough old rooster requires long, slow cooking. These days, it’s most often...
Serve show-stopping foods without the fork for your next shindig, and make one of them shrimp cocktails. Catering pro Iverson Brownell and his team at Iverson Catering gave us this recipe for...
If you are looking for the perfect, light, refreshing and delicious dessert to serve, look no further. Below is a recipe for Cuisine Unlimited’s Fresh Watermelon Cake with Whipped Cream. It is...
This perfect summer recipe, by Romina Rasmussen of Les Madeleines, ran in Utah Style & Design's Summer 2013 issue.
Ingredients:
1/2 sheet pre-made frozen pastry puff
1/3 cup almond cream*
5–6 peaches (not too ripe) cut into...
Chef Jeff Masten never meant to be king of pies. When he opened Left Fork Grill, he planned to serve cheesecake, pudding and layer cake along with pie as part of his comfort food...
The parallel trends of craft beer and artisanal cocktails have crossed streams: "Hoptails," cocktails using beer as a mixer, are the latest twist on libations. Combining the personality of a cocktail with...
Sweet-and-sour pork from China Star in Roosevelt
As promised in our May/June 2015 issue, here are writer Billy Yang's recipes for chow mein and sweet-and-sour sauce, along with editor Mary Brown Malouf's go-to...
It's basically summer, which means the oven should be turned off. Get the season started with this recipe from Red Iguana.
Ceviche de Camarones
Serves 6
1 1/2 lb. raw, medium-sized tiger prawns, shelled and...
Summer is just around the corner, and that means cherries. Print this one out and keep it around for June.
Preserved Cherries
1 pound sweet cherries, pitted
½ cup sugar
½ cup water
...
More and more chefs are pairing proteins with cereals, and I don't mean Cap'n Crunch. While quinoa is technically a pseudo-cereal, according to the Whole Grains Council, it pairs perfectly with halibut in...
