Tooele Transcript Bulletin – News in Tooele, Utah

Make One Great Dish

Monday, November 5th, 2012

Pear Angst

We’ve never been quick to jump on the bandwagon every time something new hits the supermarket shelves, but we can’t help but be impressed by how technology has changed things—pesto pastes in tubes, processed cheese that lasts...

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Monday, October 29th, 2012

My, Oh My, It’s Apple Pie

If you are willing to spend a very long time sitting at the computer looking for a recipe, do a search for “apple pie recipes” and get ready for the long haul. We found more than 400,000...

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Monday, October 22nd, 2012

Pork Pointers

A few days before Thanksgiving, we add the Butterball hotline number to our speed dial.  We’ve never used it, but knowing that someone is on call to help with whatever turkey crisis we’re in is a comfort....

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Monday, October 15th, 2012

Make the World Your Oyster

The oyster pan roast is a New York City culinary landmark. Velvety, hearty and delectable, this popular comfort food has been served at the legendary Oyster Bar and Restaurant, located deep under the Beaux Arts grandeur of...

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Monday, October 8th, 2012

A Cake as Big as Texas

The first time you eat a piece of Texas sheet cake, chances are you’ll say to yourself, “This cake tastes familiar. Where have I run into it before?” It’s a reasonable reaction because Texas sheet cake is...

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Monday, October 1st, 2012

A Supper Classic

When Craig Claiborne, the late New York Times food editor, published his mother’s Chicken Spaghetti in the Times, he popularized a dish that embodied America’s family table at the middle of the 20th century. Like so many...

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Monday, September 24th, 2012

An Old-Fashioned Dessert

We have always had a weakness for old-fashioned desserts, which explains why our recipe box is filled with recipes for crisps, cobblers and upside-down cakes. Lemon Pudding Cake, which goes back to Colonial America, is one of...

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Monday, September 17th, 2012

True Grit

American as . . . cornbread. Let’s disqualify “apple pie” as a contender right off: it’s “aeppel pye” (Old) English, and of more than 20,000 varieties of apples grown worldwide, only one, the non-pie-friendly crabapple, is native...

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Monday, September 10th, 2012

Cioppino

Native San Franciscans will tell you that cioppino (pronounced cha-pee-no) hails from the North Beach section of town and was originally made by Italian-Americans (some say Portuguese). As one legend has it, the name was derived from...

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Monday, September 3rd, 2012

Island Dream

No luau would be complete without it. But this special something isn’t the hula dancers, the fruity drinks or the fire jugglers. Instead, the most important ingredient for a proper Hawaiian feast is a succulent, falling-apart tender,...

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