Comparing meringue to a cloud is a cliche. Yet pondering the whorls and curlicues of a meringue-topped pie is like seeing shapes in the clouds. A pinwheel? A surfer’s wave?
Its texture is as ephemeral as vapor. A knife slides as if cutting through fog. Like a sky full of cumulus, meringue lightens our hearts. We float, if only for as...
Despite its unfortunate reputation, I have always been fond of broccoli. But I did not fully understand broccoli’s potential until I was served an enormous slab of it encased in a golden-brown tempura shell at No. 7 restaurant in Fort Greene, Brooklyn.
Chef Tyler Kord’s flagship establishment, which recombines cuisines the way “Vampire...
Here’s one way to satisfy a craving for lamb. The filling is juicy and well-seasoned. The nigella seed in the yogurt provides a little pop of smoky interest, and store-bought tomatoes taste a bit better after a turn in the oven.
You might have a little filling left over; it can be spooned over the eggplant rolls as you serve them. Warm...
A city makes a culinary statement when it hosts a Restaurant Week. Major cities such as New York, Boston, Seattle, Chicago, San Diego, New Orleans — and yes, Salt Lake City — host a week of dining deals in participating restaurants.
Ogden is launching its own Restaurant Week, beginning Friday and running through April 21 — and the...
Spring has sprung. So break out the grill and the flip-flops. And don’t forget the ice cream.
I usually keep a pint of good vanilla ice cream in our freezer, and occasionally we pick up strawberry, my boyfriend Danny’s favorite. But it may be a while before I buy another.
We decided to make our own ice cream. Without an ice-cream...
