Posts Tagged ‘make it’
Ask For It: Teton Tiger’s Honey Buzzer
Sip…and savor the genius of the cocktail creators at Teton Tiger. No cocktail is giving off a better buzz than Teton Tiger’s Honey Buzzer cocktail. Strong, distinct flavors are finished…
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A Lesson in Sausage Making
Despite the snowfall, don’t be remiss — grilling season is just around the corner. From Memorial Day to Fourth of July, and every summer evening in between, there will be…
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Behind the Bar with The Four Seasons Ascent Lounge’s Blake Thompson
Growing up in St Louis, Blake Thompson always had a goal in mind: beat his little brother in every sport they played. His brother’s innate natural talent proved to be…
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Video: Hayden’s Post’s Chili Lime Salad
Nothing says summer like deck dining, and the Hayden’s Post deck is an unbeatable locale with an atmosphere that is both comfortable and inviting. Keeping with the season, Chef Michael Gallivan has…
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Behind the Bar with Snake River Grill’s Liz Rasnick
If you’re a fan of Snake River Grill’s steak tartare pizza and elk chop, chances are you’re also a fan of Liz Rasnick’s creative takes on classic cocktails. She’s been…
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Gaining Elevation: Spice of Life
Welcome to Gaining Elevation, a column dedicated to kicking your kitchen game up a notch. We’ll explore classic and often-used recipes, and get professional insight into how to get great…
Read MoreAsk For It: Persephone’s Chocolate Bourbon Sauce
Hopefully you’ve picked up your copy of the summer/fall issue of Dishing. If you’ve read our Ask For It column, you’ll notice that we promised to publish the recipe for…
Read MoreThe Dish: Chocolate-Covered Toffee Pretzels
This spring we went to a family reunion of sorts. As all the “kids” get older and more spread out geographically, my aunt Rose is set on keeping us together…
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Ask for It: The Wort’s Famous Corn Chowder
Dishing received an Ask for It request for The Wort‘s pheasant soup. However, Executive Chef Scott Rutter keeps this one firmly under his white hat and will not disclose his recipe.…
Read MoreAdd a Twist to Pasta Night with Zucchini “Pasta”
This vegetable dish is reminiscent of pasta. It tastes like pasta, but is pure vegetables. I got the idea to try this from a wonderful vegetarian dish I had at…
Read MoreRecipe: Homemade Kahlua
Ah, the potluck. Classic ski bum dinner material – an affordable and fun way to taste a variety of different foods coming from and enjoyed with your favorite of friends.…
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Good Gravy
Every moist and beautifully browned turkey needs a good gravy to go with it. Gravy can be made in a vast number of ways and variations. But the following one…
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Ask For It: Persephone’s Bread Pudding
One of our earliest requests for a recipe from Persephone Bakery, this bread pudding combines croissants and cinnamon brioche in a popular sweet treat. Persephone’s Bread Pudding December 20, 2011…
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Recipe: Ecuadorian Chicken Quinoa Soup with Aji Sauce
Hearty meals in Ecuador always begin with soup, and chicken quinoa soup is a staple of the high country. Corn, chunks of yuca, fresh fava beans and quinoa are added…
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