Tooele Transcript Bulletin – News in Tooele, Utah

Make One Great Dish

Monday, January 14th, 2013

A Heavenly Dressing

We get so used to store-bought salad dressings, it’s easy to forget how simple they are to make. We’re not suggesting whipping up a batch of mayonnaise, but with very little work, anyone can put together a...

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Monday, January 7th, 2013

Saimin

The great island state of Hawaii is its own melting pot, with the foods of the native Hawaiians blending with those of immigrant workers. A favorite hodgepodge Hawaiian specialty is saimin, a delicious noodle soup. The name...

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Monday, December 31st, 2012

It’s Your Lucky Day

Janus, the Roman god who gave January its name, was two-faced, but not in the saying-mean-things-behind-someone’s back way. No, he had two faces on either side of his handsome head. Thus, he could look forward into the...

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Monday, December 24th, 2012

Holiday Beef

It would be wrong to think the only thing that binds us together at Christmas is a standing rib roast. If you stroll down the meat aisle, there will be plenty of fine-looking roasts, but the truth...

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Monday, December 17th, 2012

Dates: The Perfect Food

Dates are the fruit of the date palm. The tree hails from the desert oases of Northern Africa or the Persian Gulf and has a history so long experts can’t pinpoint its exact origins. The earliest carvings from...

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Monday, December 10th, 2012

Braising Tips

From la braise, a French term for glowing coals heaped around a closed cooking vessel, braise is a slow, moist cooking method used primarily for meats and vegetables. English cooks focused on the cooking vessel itself and came up with the...

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Monday, December 3rd, 2012

Canned Pumpkin: An Indispensable

Pumpkin is a squash—a giant, orange squash. It’s a little disheartening to think that such an American institution is second cousin to zucchini, but there it is. Although the kind you make Jack O’Lanterns out of makes...

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Monday, November 26th, 2012

Beyond Convenience

A can of this and a jar of that is not our idea of cooking. But sometimes we come across a recipe that combines cans and packages with start-from-scratch ingredients in such a way that it takes...

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Monday, November 19th, 2012

Made for Each Other—Apples and Cheese

“An apple pie without cheese is like a kiss without the squeeze”—or so goes the saying from the Central Leatherstocking region of New York State. This oddly named and eminently quotable area (home to the Baseball Hall...

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Monday, November 12th, 2012

Cabbage Cousins

Brussels sprouts, named after the Belgium capital, originated in northern Europe and were probably first cultivated in this country in the early 19th century. It is possible that Thomas Jefferson planted Brussels sprouts in his vegetable garden....

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