Tooele Transcript Bulletin – News in Tooele, Utah

Make One Great Dish

Monday, March 10th, 2014

Scone School

Flaky, buttery, and cake-like, scones are really just sweet bis-cuits in disguise. From start to finish, 30 minutes is about all you need to make this Scottish quick bread. Well, that plus flour, butter, leavening, milk and...

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Monday, March 3rd, 2014

Fish and Chips

Everyone loves fish and chips, the English pub favorite of crispy battered fish and hot “chips” (known as thick-cut fries to Americans). You can replicate the dish at home with a little help from another more familiar...

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Monday, February 24th, 2014

Get in the Limelight

One of the greatest virtues of Key Lime Pie is that it’s almost always the same, no matter where you get it. Both “budget” and “fancy-pants” restaurants make it the same way—with lime juice, eggs and a...

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Monday, February 17th, 2014

Comforting Carbonnade

There are lots of reasons to dig into something hot and comforting this month—winter’s chill, short days and long nights, curling up with a favorite old movie or a hot-off-the press book. Belgian Beef and Beer Stew...

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Monday, February 10th, 2014

Sealed with a Kiss

Perfectly shaped, light-as-air meringues are a delightful Valentine’s Day dessert. At first glance, they may appear daunting, but really, all they require is room-temperature egg whites and sugar, beaten to a frenzy, until stiff peaks form. They’re...

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Monday, February 3rd, 2014

Healthy Fried Rice

Kung “Pao,” indeed. A report from the U.S. Center for Science in the Public Interest served up the one-two (fat-sodium) punch that restaurant Chinese food is a nutritional disaster. The news made headlines, but it wasn’t exactly...

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Monday, January 27th, 2014

Praise for Pot Roast

Pad Thai and sushi may be more your speed, but we bet you can’t resist a satisfying, old-fashioned pot roast. It’s the essence of comfort. Despite the abundance of pot roast recipes, there are some universal secrets....

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Monday, January 20th, 2014

Grapes Jubilee

We love local peaches, apples and berries, but we also love grapes. Unfortunately, they don’t grow down the road (unless you live in California), so we look to Chile. Chile is the largest exporter of fruit in...

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Monday, January 13th, 2014

Chicken Saltimbocca

Saltimbocca in Italian means “jump into the mouth.” As one of the world’s greatest yet simplest dishes, Saltimbocca is traditionally made with veal. We’re offering up a more accessible version with chicken breasts, because who doesn’t need...

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Monday, January 6th, 2014

Winter Minestrone

There is nothing more nourishing and comforting after a month of rich food and commotion than settling in with a bowl of soup. Soup is the perfect receptacle for vitamin-packed vegetables and fiber-loaded whole grains. The darling...

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