Food is all about fat. The kind of fat used in cooking defines a cuisine— Mediterranean food is built around olive oil, northern European food is all about butter, Jewish Ashkenazi food relies on schmaltz or chicken fat.
That’s right—Tolstoy got it wrong. McDonald’s got it right. Hamburgers are happy meals, without the capital letters and trademark, as every mother who’s taken a deep breath of appreciation of the silence that ensues when their kids’ mouths are stuffed with burgers and fries knows.
An old Vietnamese Proverb says: “Brothers and sisters are as close as hands and feet.” But on Salt Lake City’s Main Street—business siblings are even closer.
Everyone loves brunch. Except for me. There are lots of reason
Happy National S’more Day.
Black Sheep embraces its heritage in contemporary cuisine.
Understatement is not Park City’s strong suit. A deep-pocketed tourist market calls for big decor, lots of hype and high prices. Lespri has none of these. It’s one of Park City’s few quiet treasures.
One of the most popular summertime destinations in Salt Lake City is the Downtown Farmers Market. You can find flocks of locals at Pioneer Park on Saturday mornings from June to October. While there are a number of markets around town, it is probably the largest and best known.
One of the things I love about this Avenues restaurant is how it has changed and stayed the same, both at once. Without losing its spirit, personality or charm, Cucina Deli has expanded its identity from the New York-style breakfast-lunch gourmet cafeteria/shop (a little like Silver Palate, a little like EAT) started by Marguerite Henderson…
After decades of banishment, fried chicken has made a comeback.