• Home
  • Investigations
  • Marketplace
    • Lifestyle
      • Utah Adventure
      • Utah Culture
      • Utah History
      • Health and Wellness
      • Pets
      • Utah Events
        • Donate
    • Medical Cannabis Doctors in Utah
    • Local Spotlight
    • Notable Utah Companies
    • Exceptional Ideas and Research
    • New Companies
    • Sorry to See Them Go
  • Utah Bites
    • Restaurant reviews
    • Sips
    • Food & Drink 411 – Utah Foodie Scene and Events
    • Recipes
    • Beer Stories
  • Made in Utah
    • Made in Utah Brewers Fest 2020
    • Utah Artists
    • Utah Athletes
    • Utah Authors
    • Utah Farmers
    • Utah Makers and Craftsmen
    • Utah Music
  • Podcasts
  • Videos
  • NOW HIRING
    • Ad Designer/ Ad Creative Director
  • About
    • Our Services
    • Utah Stories Magazine Subscription
    • Contact Us

Utah Stories

The Voice of Local Utah

The Comforts of Home – Global Comfort Food Recipes for the Home Cook

August 7, 2020 by Ted Scheffler Leave a Comment

As I’m sure is the case with many Utah Bites readers, I’ve been spending a lot more time in my kitchen lately. That’s partly out of necessity since it was impossible to eat out in restaurants during the early stages of the COVID-19 pandemic. But I’m also choosing not to spend very much time in restaurants these days, even though some have reopened. I just feel safer at … [Read more...]

Matchstick Fries

September 7, 2018 by Ted Scheffler Leave a Comment

  On Labor Day earlier this week, I smoked a big pork butt in my Big Green Egg for pulled pork sandwiches. But, after watching the smoker on and off for some 10 hours, I wasn’t in the mood for complicated side dishes. So I just grill some corn and made thin-sliced matchstick French fries. Matchstick fries are simpler to make than standard French fries because … [Read more...]

Scheff’s Table: Cacio e Pepe

August 16, 2018 by Ted Scheffler Leave a Comment

  My son, Hank, works at a really great Italian restaurant in Medford, New Jersey called ITA101. Chef-Owner Kevin Maher, after attending the prestigious Culinary Institute of America, went to Italy for a restaurant internship and wound up staying in the country for 14 years. At ITA101 my favorite dish (and there are so many favorites!) is Chef Maher’s cacio e … [Read more...]

Grilled Flat Iron Steak

August 9, 2018 by Ted Scheffler Leave a Comment

Flat iron steak is a cut of beef that is very tender, nicely marbled, and is great for grilling. It’s especially good with a simple marinade made with olive oil, Worcestershire, red wine vinegar, onions, garlic, spices and a few other ingredients. Ingredients: 1 lb. flat iron steak 1/2 teaspoon kosher salt 1/4 teaspoon cracked black pepper 1/8 teaspoon onion … [Read more...]

How to Make a Fab Fresh Pasta Dough

July 6, 2018 by Ted Scheffler Leave a Comment

Through the years, I’ve tried dozens if different recipes for making fresh pasta dough. And after many, many trials and experiments, I’ve found this one to be the most dependable, resulting in homemade pasta that is worthy of the best restaurants Italy has to offer. The key to success with this recipe and technique is to let the pasta dough rest, allowing the gluten to … [Read more...]

Chinatown-worthy Kung Pao Shrimp Recipe

March 30, 2018 by Ted Scheffler Leave a Comment

In the past couple of decades, kung pao chicken and kung pao shrimp have become among Americans' favorite Chinese dishes, second probably only to fried rice and cream cheese-filled wontons. In this country, kung pao is often loaded up with veggies: carrots, celery, onions, zucchini and such. In Szechuan, China, however, it's traditionally a much more basic dish. And, that's … [Read more...]

Scheff’s Table: Seafood Fideuà

January 19, 2018 by Ted Scheffler Leave a Comment

During the Christmas holiday season, my wife and I enjoyed an excellent dinner at Café Madrid restaurant. One of the dishes we especially liked was called fideuà. It’s a Spanish dish that uses fideo – vermicelli-style pasta cut into short pieces. This is my take on the seafood fideuà, which is sort of like Spanish paella, but made with fideo pasta rather than … [Read more...]

Scheff’s Table: Chorizo-spiked Steamed Mussels

January 4, 2018 by Ted Scheffler Leave a Comment

Up at beautiful Log Haven restaurant in Millcreek Canyon, chef Dave Jones makes an appetizer that I love. It’s a hearty dish of clams in a spicy broth with chorizo slices and grilled rustic bread to soak up the delicious broth. This recipe is my attempt to replicate Dave’s delicious dish using mussels instead of clams. Give it a try! Ingredients: 2 Tbs. olive oil 1 1/2 … [Read more...]

Flip through the latest issue of Utah Stories

Popular Stories

City Creek Center’s Impact on Gateway and Downtown

Fisher Brewing Company Part I

Ancient Fremont Farming in Utah

A History of Beer in Utah

Standing Their Ground

More Popular Stories

Get the Voice of Local Utah

We send only 2-4 emails per month, highlighting our best work, and notify you of local don't-miss events.

    Our Sponsors

    THE LATEST VIDEOS

    What are Utah’s Proud Boys and Militia Members Saying Now?

    Hundreds Participate in “Stop the Steal” Rally in front of Salt Lake City’s Utah Capitol Building

    Exposed Corruption at the Department of Agriculture, Medical Cannabis Growing License Tainted?

    THE LATEST PODCASTS

    Exposed Corruption at Department of Agriculture || Medical Cannabis Growing License Tainted?

     

    No group is set for this widget.

    Copyright © 2021 · Utah Stories · Site By New Wave Media Design

    Copyright © 2021 · Utah Pro Theme on Genesis Framework · WordPress · Log in