Ski Bum Kitchen: The Superfood Power of Chia Seeds
You may remember Chia Pets, those green, fuzzy-looking sprouted plant “pets.” Well, Chia Pets are grown from — you guessed it — chia seeds. But who would have guessed that…
Pinky G’s Delivers Pies in Style
Who can resist a classic Volkswagen Beetle? Apparently not Tom Fay. When the Pinky G’s owner saw it parked on the corner near his house, he envisioned his new delivery…
Where We Want to Eat: Sardines on Cliffs in Portugal
With the magazine going to press any day now and the Dishing crew taking some time to travel, we thought we’d ask a few friends for help this off-season. So…
Secret Server: A Remarkable Show of Composure When Presented With a Quandary
Ah, springtime! Some of you are just returning from spring break and others are flying out the door for off-season. Southern Utah, a cruise, a month in Thailand? Vacation separates…
Ask For It: The Kitchen’s Apricot Fizz
Jump to recipeI, for one, am a sucker for anything served in a Champagne flute. Be it a mimosa, a bellini or just straight Champagne or sparkling wine. If it…
Dishing Elsewhere: Vancouver Offers Up Plethora of Good Foodie Finds
One of our biggest motivations for starting Dishing, and was the lack of good online information about the amazing food scene in Jackson. When I travel to a foodie destination,…
The Dish: Homemade Falafel Trumps Boxed Varieties
Jump to recipeA really good falafel sandwich is up there with what I consider one of the best meals out there — for vegetarians or not. In fact, when my…









