Since my son lives in southern New Jersey, just a stone’s throw from Philadelphia, I spend a good deal of time in and around the City of Brotherly Love. And because I do, I eat a lot of cheesesteaks - Philly's best-known food product. I always indulge in at least one when I’m there, even if it’s just to grab a cheesesteak at Pat’s on the way to the airport. I’ve tried all … [Read more...]
Backyard Urban Gardens Bring Garden Bounty Right to your Doorstep
B.U.G. Farms: Crusaders for Community Supported Agriculture “I thought she was crazy and that it would never work,” says Backyard Urban Gardens (B.U.G.) Farms’ co-owner Carly Gillespie of the organization’s creator, Sharon Leopardi. “She didn’t have any start-up capital, was a renter, and didn’t have any garden space. And, she wanted to stay in the city—not move to a small … [Read more...]
Japanese-Style Chicken Curry Recipe
When I was young I lived in Japan, near Tokyo, for a few years. During that time, our family was fortunate to have a housekeeper/cook and that’s where I learned to love Japanese-style curry. Japanese curry isn’t much like either Indian or Thai curries. It’s milder, for starters. And, Japanese curry usually incorporates carrots and potatoes into the dish. Here is my version of … [Read more...]
Tom+Chee: Everyone Loves a Great Grilled Cheese
The ultimate comfort food I have met exactly one person in my life who didn’t like cheese. And although there are those who avoid cheese for health or dietary reasons, I mean - c’mon - who doesn’t love a good grilled cheese sandwich? For some of us, it’s a touchstone comfort food and a throwback to our childhoods. The folks at Tom+Chee know this, and they have, with a … [Read more...]
Tasty Ma-Po Tofu: Do It Yourself
Ma-po (or ma po or mapo) tofu is a signature dish of Chinese Sichuan cuisine, but it’s quite easy to make at home. Food historians say that “ma-po” means something like “crater-faced old women,” referring to the creator of the dish, a Chengdu woman who suffered from smallpox as a child. Whatever it’s origins, ma-po tofu is one of the most delicious dishes you’ll ever … [Read more...]
Spring on the Food: 5 Salt Lake City Restaurants Worth Visiting this Spring
The Dodo The fancy casual dish With a warm, classy ambiance coupled with a menu of American comfort food and (arguably) the best desserts in Utah, the Dodo blends a refined, yet casual dining scene perfect for a date or celebratory night out. The big patio, settled right across from Sugar House Park, creates a perfect spring evening setting, too! (Favorites: Smoked Turkey … [Read more...]
Tosh’s Ramen Comes to Holladay
A Second Tosh’s Blooms Although the North American ramen craze has mostly subsided and other eats have become more trendy with foodies (think: Korean BBQ and Nashville hot chicken), here in Utah ramen is still rocking. To wit, even four years after it opened Tosh’s Ramen on South State Street still frequently has a queue for tables, not to mention jockeying for the valuable … [Read more...]
Farms vs. Suburbia: Does Population Growth Mean the End of Family Farms?
The Wasatch Front has been growing out rather than up for years. Sprawl is now threatening Utah’s most successful family farms. Over eighty percent of Utah residents say they want more farms, open space, and locally produced food, but it appears that city, state and local leaders haven’t received the memo. As with most things political, it’s all about the money. Thayne … [Read more...]
Two Moms, One Kitchen: Authentic Chinese Cuisine from Mom’s Kitchen Salt Lake City
One sure-fire way to find great Asian cooking is to go to the places where Asians eat. Such is the case with Mom’s Kitchen, an unassuming little restaurant dishing up the bold, authentic flavors of China. Mom’s Kitchen is thusly named for the two moms who run the place: Mama Chen and Mama Zhang, who hail from Taiwan and Beijing, respectively. The cuisine at Mom’s Kitchen … [Read more...]
Cajun-Creole Dirty Rice Easy Recipe
One of my favorite side dishes is a Cajun-Creole concoction called “Dirty Rice.” It begins with the holy trinity of Louisiana cooking - celery, onion & green pepper - and the rice gets its “dirty” color from being cooked in broth with chicken, beef, pork, or whatever protein you choose. I like to make my dirty rice with a combination of chicken livers and ground pork. … [Read more...]
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