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Author: Ted Scheffler

Recipes 

Devour This: Turkey Meatballs

11/30/201704/06/2018 Ted Scheffler 0 Comments

Turkey-oatmeal meatballs offer a delicious low-fat alternative  I really love Italian-style meatballs. But if you’re looking to cut down on

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Recipes 

Devour This: Yaki-Mein

11/30/201703/09/2018 Ted Scheffler 0 Comments

There are two stir-fry Asian noodle dishes that my family and I really love: yakisoba and lo mein. Chances are,

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Plate It 

Mandarin

11/30/201704/06/2018 Ted Scheffler 0 Comments

Bountiful’s venerable Mandarin restaurant celebrates its 40th anniversary this year, complete with a remodel and a Readers’ Choice win for

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Recipes 

Devour This: Caribbean Chicken Colombo

11/08/201703/09/2018 Ted Scheffler 0 Comments

The first time I ever ate chicken Colombo was in St. Martin. I absolutely loved it. If you’ve never tried

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Recipes 

Devour This: Shrimp With Chile Rojo

11/08/201703/09/2018 Ted Scheffler 0 Comments

In Mexico, this dish is called camarones in chile rojo—shrimp in red chile. It’s an easy and quick dish to

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Plate It 

Feldman’s Deli

11/07/201704/06/2018 Ted Scheffler 0 Comments

According to Feldman’s Deli owner Michael Feldman, there is some dispute among food historians over the origin of blintzes, but

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Recipes 

Devour This: Black Mussels with Chorizo

10/03/201703/09/2018 Ted Scheffler 0 Comments

I find few things to be more comforting than a big pot of steamed mussels. I prepare them in all

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Plate It 

Hell’s Backbone Grill

10/02/201704/06/2018 Ted Scheffler 0 Comments

Hailing originally from Albuquerque, Hell’s Backbone Grill co-founder Jennifer Castle grew up with a love of bold Southwestern flavors. Those

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Articles 

Use Your Noodle

10/02/201704/06/2018 Ted Scheffler 0 Comments

A quartet of toothsome pasta preparations If I had a desert island dish, it would assuredly contain pasta of some

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Plate It 

Plate It

09/01/201703/09/2018 Ted Scheffler 0 Comments

There is a saying in culinary circles that we first “eat with our eyes.” Presentation—how food looks on a plate—is

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