Topic “Food”

By Janet K. Keeler (St. Petersburg Times/SHNS)

Oh, store-bought sugar-cookie dough, where have you been my whole life?

I thought it was cheating to use you, but I’ve toned back the snob dial enough to learn a few things about refrigerated cookie dough. It’s easy to use, tastes pretty good and, most importantly, can be used as a base for many different cookies.

Here’s what you...

By Monica Bhide (Scripps Howard News Service)

In all my years of teaching cooking classes, one spice that always gets an extreme reaction: cardamom. People either love it or want nothing to do with this aromatic and intense spice.

The whole spice -- the green cardamom -- looks like a small pod and has small black seeds inside; both pod and seeds are edible. The flavor is lightly...

By Brad Gillman (Standard-Examiner staff)

In the middle of Ogden Valley is a new kind of farm for Utah that is making waves across the nation. The place is the Snowy Mountain Sheep Creamery in Eden — the only dairy sheep farm in the state.

The sheep creamery, owned and operated by Stig and Susan Hansen, is wrapping up just its sophomore year. But the results have impressed even...

By Susan M. Selasky (Detroit Free Press/MCT)

Sweet-and-Smoky Ribs is one of my favorite recipes. It’s adapted from a recipe from grilling guru Steven Raichlen that appeared in the July 2000 issue of Bon Appetit. This recipe uses baby back ribs, which are tender ribs from the top loin rib section of the hog. They tend to have more meat between the bones, and one rack will serve two people...

By Becky Wright (Standard-Examiner staff)

Two Utah women made the finals in the Real Women of Philadelphia recipe contest, sponsored by Kraft Foods and TV cook Paula Deen.

Sharon Sorensen, of Providence, and Carmell Childs, of Provo, competed against two other finalists in the appetizer category, held June 30 in Savannah, Ga.

The top winner was Paula Todora of Keller,...

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