Monthly Archives: July 2013

  • French Toast – it’s a classic breakfast, one that many of us grew up on. It’s deceptively simple, and because of that, liberties are often taken, most often to the detriment of the final dish. Sure, french toast can be a blank pallate, and I encourage everyone to experiment and have fun in the kitchen, […]

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  • Pop quiz: did you know that around 50% of the food you eat is actually rooted in native american cuisine? That Doritos Locos taco from Taco Bell? Not Mexican, Native American. Scones? Native American. Chili? Native American. Yeah, the list goes on, but you get the idea. This recipe is a good template to use […]

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  • Kofte isn’t exclusively Pakistani – it’s found in Turkish, Indonesian, and many other cuisines. It basically refers to skewered meat that’s ground rather than cubed. Although Kofte isn’t necessarily a Pakistani thing, this recipe definitely is. With plenty of bold flavors (not all of which are typically associated with savory foods in western culture), it’s […]

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  • For most of the civilized world, a scone is a biscuit-like bread, usually served at breakfast. However, if you’re in Utah, a scone is something different entirely. Utah scones are basically a fried white bread, usually served with honey butter or some other deliciously sweet topping. They’re easy to make, and tasty as hell. Utah […]

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  • Risotto is a sexy dish, no doubt about it. It’s rich and creamy, has a luscious mouth feel, and when done properly, has a complex and nuanced flavor. It takes a bit of patience, but once you master risotto, your friends and family will worship you, for real. Basic Risotto 2 cups arborio rice 5 […]

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  • When I first started work at The Metropolitan, I was assigned to the Garde Manger, or cold station. Every week it was my responsibility to come up with 2-3 cold salads for the tasting menus. To make my job easier, I used a few basic formulas. The first of these was a basic salad formula […]

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  • Made-from-scratch pasta is better than anything you’ll ever buy in a store. In fact, just about every fine dining establishment makes their own pasta by hand, from scratch, whether it’s a simple fettucini, ravioli, tortellini or any of the other hundreds of types of pasta. Here’s my tried-and-true recipe for basic pasta: Pasta dough 3 […]

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  • Here’s the thing: most dishes that you would think are simple have two different ways of being made – the fast, easy way and the long, hard stupid way. I almost always choose the latter because you just can’t fake the amazing flavor that comes from a well-made dish that took time and effort to […]

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  • I know, I’m REALLY into Southeast Asian food right now, and these little Vietnamese crepes are AWESOME! They’re packed with all the flavors that I love – sweet, salty, spicy, tangy – it’s all there, and they’re so easy to make, too! Look, if you’re feeling like a little culinary adventure at home, you really […]

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  • I always love learning new food, especially when one of my students is so eager to share their cultural favorites with me. Matlaq is from Saudi Arabia, and he approached me at the beginning of this semester, asking if he could cook and share one of his favorite dishes. “If you come to my country, […]

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