Cooking
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Shrimp Ceviche
During warmer spring and summer weather, I tend to turn to lighter dishes that don’t require heating up the kitchen. One such dish is ceviche, in which raw fish and…
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Shaved Brussels Sprouts with Pancetta
As a kid I hated Brussels sprouts, as I imagine many kids do. Partly that’s because we were always served the sprouts whole. One way to get kids (and some…
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Simplified Devilish Shrimp
Most often, recipes for Mexican-style devilishly hot shrimp – camarones a la diabla – involves destemming, deseeding and charring dried peppers, then reconstituting them in water, etc. This version is…
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Pork Loin Roast with Apple-Mustard Glaze
This simple pork roast is a big hit for a weeknight supper at our house. It couldn’t be easier to make and the result is delicious. I use boneless pork…
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Yakisoba with Beef, a Classic Japanese Stir-Fry Recipe
Yakisoba is a classic Japanese stir-fry dish with egg noodles, veggies, and usually a protein. In this recipe, I use thin-sliced beef but you could substitute chicken, shrimp, pork, tofu,…
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Provençal-Style Beef Daube
I will never, ever forget the best bowl of beef stew I ever tasted. It was at a restaurant in Provence, France, in the town of Avignon. The bistro is…
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Shrimp with Shallot-Cream Mustard Sauce
This is a very elegant, delicious dish that’s pretty easy to make once you’ve got all of the ingredients prepped and ready to go. The actual cooking time isn’t more…
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Seafood & Andouille Gumbo
In Louisiana, pretty much every family, cook and chef has their own version of gumbo. Rarely are two recipes alike. This is my favorite type of gumbo – one that…
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Easy Autumn Pork Stew
One of my favorite fall/winter dinners is this easy-to-make stew which features pork. You could also use veal for this recipe, which would be equally delicious.
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Ghost S’mores Dip
With Halloween parties in mind, here is a boo-tiful take on toasted marshmallows with chocolate and graham cracker layers, from the food site Delish.
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Pomegranate Rum Punch
If you’re hosting a Halloween party this season, here is a terrific punch recipe with tasty fall flavors, for adults only, of course. Here’s how to make it.
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Scheff’s Table—Thai-Style Larb with Turkey
Larb is a dish commonly found in Thai restaurants that features ground chicken, but can also be made with ground turkey, beef or pork. I prefer the taste of turkey,…
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Z is for Zucchini
These gardeners have their eyes on the prize, which is the state fair blue ribbon for the largest zucchini. Ponder that thought for a moment…the grower of Utah’s largest zucchini.…
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Scheff’s Table—Fettuccine Alfredo
Is there anyone who doesn’t like fettuccine Alfredo? I doubt it. It’s a wonderfully satisfying (if decadent) dish and one of my favorite comfort foods. Fettuccine Alfredo is really simple…
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From Farm to Table…..To YouTube
From farm to table … to YouTube. That’s what students at YouthCity’s summer and after school program have started through an ongoing partnership with neighboring Liberty Park Farmers Market.
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Scheff’s Table – Chicken al Carbon
Now that the outdoor temperatures are dropping and fall is here, I’m trying to get in as much grilling as possible before I have to shovel a path through the…