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Caputo’s
Chocolate Week: Solstice Drinking Chocolate Recipe
by Adrianna Pachelli on
Guys, IT SNOWED! Never mind that it lasted 15 minutes, and never mind that none of it stuck around. The important fact here is that frozen precipitation fell from the sky the first week of November. I began dreaming of all the hot drinks in my near future as I watched those big, fluffy flakes fall gracefully to the wet ground. Cider, hot toddies, tea, but most importantly, ...
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November Cravings: Food to Help the Transition to Winter
by Adrianna Pachelli on
As I write this, the first light snow is falling from the sky, and it really feels like sweater season. I often dread the beginning of this cold weather. I miss the farmer’s market, the madness of the holidays are looming over my head, and, I’m just plain cold. This year is different. The weather cooled very gently and after nine years of working at Caputo’s for the holiday...
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Make This: Spooky Marou Cake Pops
by Adrianna Pachelli on
I don’t consider myself a serious baker, but I enjoy baking. I also don’t consider myself a festive person, but I do enjoy getting in the spirit of things with the right people. And the right people are often kids. I will not go crazy decorating with friends, but I will with my little sister or with my friends’ children, a number rapidly growing with each passing year. I l...
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Ask Matt Caputo: Do Various Pasta Shapes Taste Differently, or Is It Just About Texture?
by Matt Caputo on
“Ask Matt Caputo” is a new, ongoing feature where Matt answers commonly asked questions from the market. This week, he discusses how the shape of pastas will affect taste and texture
Q: Do various pasta shapes taste differently, or is it just about texture?
A: Different shapes of pasta, even though they might be made by the same brand with the same ingredients, will actuall...
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October Cravings: Welcoming the Cool Weather
by Adrianna Pachelli on
So, did September actually happen? Between the warm weather and busy schedules we’ve kept here at Caputo’s, I’m quite positive we jumped right from August to October. I’m just starting to pull my sweaters and comfy socks out of storage and see cute posts of friends getting their hands on the the season’s first pumpkins. I’m ready for cozy dinner parties, hot drinks, comfort...
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Cooking with Bitters: Peychaud’s Vinaigrette
by Adrianna Pachelli on
If my friends have ever been to my house, I’ve likely fed them farro. It’s my go-to for sharing ,and it fits into almost any special dietary need. Plus, it’s delicious.
I may or may not have exhausted the palettes of all my friends with this play on risotto that uses farro instead. This pushed me to find a new way to prepare farro that’s a bit more exciting. And that exciti...
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Cooking with Bitters: Chestnut Cardamom Tart
by Adrianna Pachelli on
Some ingredients serve one perfect purpose. Not bitters. As the excitement over expertly crafted cocktails continues to skyrocket, a variety of bitters are slowly making their way into my home and kitchen. If there’s an open bottle of bitters lying around, you can bet I’ll start playing with it in my food. I’ve had a few missteps in the beginning, but I can safely say I’ve ...
READ MOREMake This: Smothered Cabbage Soup
by Adrianna Pachelli on
Holy cow, this was such a wet week for us in SLC! I’ve been cozied up in all my favorite sweaters and boots all week, and I’m so surprised at how much I’ve enjoyed the cool weather and rain puddles. I had spent last weekend and the beginning of this week preparing for our Eat Local Cooking Class. Eat Local Week began this past Saturday, and our class was part of the festivi...
READ MOREAsk Matt Caputo: Clarification on Nitrates in Meat
by Matt Caputo on
“Ask Matt Caputo” is a new, ongoing feature where Matt answers commonly asked questions from the market. This week, he clarifies a few misconceptions about nitrates.
Q: I’ve heard that I should avoid nitrates in food, but I noticed that some of Caputo’s meats don’t claim to be nitrate-free. Why not? Are nitrates really that bad for me?
A: Many of our meats are nitrate free,...
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Back to School Cravings
by Adrianna Pachelli on
It’s here: the last moments of summer. As we say goodbye to the sunshine-filled days of summer and welcome a new school year, we want to make sure to savor the flavors of the harvest season with the most delicious, new, and craveable treats from Caputo’s. Take a peek at our latest obsessions here:
CHEESE: Mesa Feta
Mesa Farm in Torrey, Utah, is home to a local artisan very ...
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Just Like Nonna Made: Fried Squash Blossoms
by Adrianna Pachelli on
My favorite resurgent food theme from the last few years is what I like to call “grandma chic.” While food writers, bloggers, chefs, and amateur food enthusiasts will claim to march to beat of their own drum, we all love to follow and comment on the latest foodie trends.
The trends of 2014 included: the Great Kale Revolution, healthy lunches for kids, all local everything, ...
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Trust Your Cheese Monger: A Public Service Announcement
by Caputo's Online on
This is a public service announcement for all of you dedicated enjoyers of cheese out there.
You see, I have been a cheese monger for a very long time. I love cheese, and not a day passes that I do not enjoy one of the 200 cheeses that I have at my disposal. And yes, before you ask, it’s a tough job, but I make these sacrifices for all of you.
While part of my job is teachi...
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