Sarah Todd

In a sign-and-trade deal, the Utah Jazz will part with Kessler for a sizable trade exception and multiple picks

After trading Walker Kessler to the Lakers, the Jazz add backup center Jaxson Hayes to the roster

After four years of coaching a tanking team, what will Utah Jazz head coach Will Hardy show when coaching a team that is supposed to win games?

Did the Jazz get what they wanted? Did the Lakers? Did Walker Kessler? View Comments Share Sarah Todd covers the NBA and Utah Jazz for the Deseret News.

The fourth-year guard will be on the sidelines when the Jazz take on AJ Dybantsa and the Wizards in Vegas

Though the game was not what everyone was hoping for, some of the NBA's biggest stars were in attendance

A closer look at the power balance in the West — where it stands and how it has shifted over the course of the last few months

Alcohol and cigarettes continue to wane in popularity Young adults' use of vapes and cannabis hit all-time highs last year, according to the results of a large new national survey conducted at the University of Michigan.

It would be churlish not to comment positively (don’t fall off your chairs) on the recent Government alert. It was absolutely the right and proper thing to do to send out the mobile phone emergency message warning about the extremely high risk of wildfires nationally.

A true bouillabaisse is really two recipes: a deeply flavoured broth built on fish bones and prawn shells, and beautiful seafood poached gently in that broth. In Marseille, where bouillabaisse originated, it must contain rascasse (scorpion fish), but the real spirit of the dish is using the best local catch you can find. Here I use ling — a wonderfully firm, sweet and affordable Australian fish that holds its shape perfectly when poached — along with mussels and prawns. I serve it the way I love to plate it: the seafood arranged beautifully in warm shallow bowls, scattered generously with fresh fennel fronds, with the intense saffron broth poured over at the table. It is a stunning moment for your guests, and the croutons and rouille do the rest.