Tooele Transcript Bulletin – News in Tooele, Utah

Make One Great Dish

Monday, May 19th, 2014

Strawberry Buttermilk Cake

Fresh strawberries from Plant City, Fla., peak in February; from Louisiana, in March; from Tennessee, in April and May; then from Michigan and New Jersey and on up north, in the summer. They’re the harbinger of our...

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Monday, May 12th, 2014

Cool Bread Salads

“Bread salads” may sound a bit odd, but they couldn’t make more sense. Nothing more than extra-large croutons nestled alongside vegetables, they’re perfect for showcasing juicy tomatoes, summer vegetables and a tasty vinaigrette. You may know them...

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Monday, May 5th, 2014

Lemon Bars

Apples are for fall, citrus for winter, and peaches, well, are fleeting. But lemons are forever. Some may be juicier, some are thinner skinned, but they’re always tart and flavorful. In fact, a squeeze of lemon juice...

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Monday, April 28th, 2014

Tres Leches Cake

Cinco de Mayo (the 5th of May), a celebration of Mexican pride in the southwestern United States and Mexico, is practically synonymous with margaritas, tacos and the famous super-moist cake known as Tres Leches (Three Milks) Cake....

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Monday, April 21st, 2014

Cooking in Parchment: Two Recipes

En papillote (ahn pah-pee-YOHT or ahn PAH-peh-loht) provides dinner theatrics: Diners are presented with packages torn open to a burst of fragrant steam, revealing a dish sauced in its own juices. En papillote describes a cooking method...

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Monday, April 14th, 2014

Ricotta Cheesecake

Writer Kristine Gasbarre shared her Ricotta Cheesecake recipe with Relish a few years ago, and we loved it. The recipe originated with Kristine’s great-grandmother, who passed it along to her son. Great-grandma’s native Roman recipes were only...

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Monday, April 7th, 2014

A Savory Tart

Savory tarts take their cue from quiche, the most famous being Quiche Lorraine, from Alsace-Lorraine in northeastern France. But unlike quiches, which are more commonly made in pie plates, tarts are often made in somewhat shallower tart...

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Monday, March 31st, 2014

The Riviera’s Dream Salad

A perfect recipe for meat-free suppers during Lent, Salade Nicoise hails from the resplendent Cote d’Azur region of southeastern France. Cooking that is labeled nicoise or à la nicoise (as prepared in Nice) typically features tomatoes, black...

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Monday, March 24th, 2014

Thai One On

Thai cuisine offers an explosion of flavors that’s simply irresistible. The balance of spicy, sweet, salty and sour that makes the dishes so distinctive also makes them personal. The spirit of Thai cooking is one that invites...

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Monday, March 17th, 2014

Pasta—The Italian Way

Most Americans get pasta all wrong. Cooked too long and smothered in too much sauce, what can be a healthy, bright dish is often very heavy. Take a cue from the Italians next time you cook pasta...

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