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Olive Oil
April Crave-ables
by Caputo's Online on
Here it comes, the ever so strange days of April. I know I’ll be wearing a sundress one day, and my warmest sweater the next. Between the crazy weather, tax deadlines, and lust for summer, we all deserve to feast in tasty fashion. Rain or shine, we’ll be noshing on some of the very tastiest items in the market. Here are your newest cravings from the shelves of our market:
S...
READ MOREAsk Matt Caputo: Are Most Extra Virgin Olive Oils in Grocery Stores Mislabelled?
by Matt Caputo on
“Ask Matt Caputo” is an ongoing feature where Matt answers commonly asked questions from the market. This week, he discusses the mislabelling of EVOO found in many grocery stores.
Q: I heard that most Extra Virgin Olive Oils found in grocery stores are mislabeled. How so?
A: Last week, 60 Minutes had a big exposé on how 70 to 80% of the olive oils found in U.S. grocery stor...
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What We’re Giving this Holiday Season
by Adrianna Pachelli on
You’re still not sure what to give, and you haven’t started shopping yet? That’s OK, we won’t tell a soul. In an effort to inspire your food gifting, here’s what some of your favorite faces from Caputo’s are giving to their friends and family this year.
Don’t see your favorite monger here? Drop by before the holiday—we’re open through the afternoon of Christmas Eve—and them...
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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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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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Tasty Tuesday: Watermelon & Halloumi Salad
by Adrianna Pachelli on
The Tuesday Farmer’s Market at Pioneer Park is a much anticipated event for many. It signals the beginning of a bountiful harvest and the last weeks of summer. Tuesdays are a smaller, quieter, and food-focused version of the Downtown SLC Farmers Market on Saturdays. I can stroll listlessly through the handful of stalls in the early evening rather than navigating a path, elb...
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Fireball Frittata, For Your Brunching Pleasure
by Adrianna Pachelli on
We’re in the full swing of summer, and I couldn’t be more excited. I’ve opted for early Saturday mornings at the downtown farmer’s market in lieu of sleeping in, and it’s proven to be incredibly rewarding. I’ve missed seeing my favorite local farmer and purveyors of all things delicious since the winter market ended. For me, the market feels like one giant gathering of all ...
READ MOREThomas Keller’s Broccolini and Burrata Salad
by Adrianna Pachelli on
Last week, we wrapped up our annual Classic Cookbook Cooking Class Series last week as part of our ongoing cooking classes here. I love this series because it gives me a chance to revisit some of my favorite cookbooks from some of the world’s most influential chefs.
This year, we featured Marcella Hazan (because she’s my soulmate), James Beard, Alice Waters, and Thomas Kell...
READ MOREThe Classic: Fennel Pollen and Pork
by Adrianna Pachelli on
We’ve had so much fun trying new recipes out with our beloved fennel pollen in preparation for this week, but it’s time to touch on a classic recipe for today. There are few things in this world that love each other as much as pork and fennel do. It’s a lovely symbiotic relationship that enhances the flavor of high quality pork and the aroma of the fennel pollen. You’ll fin...
READ MOREPantry Arsenal: Bariani Early Harvest
by Adrianna Pachelli on
Everyone has one, everyone needs it, the welcome January cleanse. Starting at Thanksgiving and ending with New Year’s, the season is packed full of rich, fatty, decadent holiday food. We consume it happily and with gusto, but all good things must come to an end. By New Year’s Day, I just want a salad and water for weeks. I love the transition from heavy sauces and too many ...
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