Things We Love
Tozai Living Jewel Sake What to drink with your sushi? Sake, naturally—but which one? This vibrant medium-bodied sake is a
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Author: Jerre Wroble
Blue Iguana Molcajete
Blue Iguana Chef Manual Castillo’s Molcajete Every chef should have a signature dish, and for Blue Iguana’s Manuel Castillo, it’s
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Devour This: Basil Stir Fry for Two
As a hardworking chef, Anny Sooksri often rewards herself at the end of her day with a basil stir fry.
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Devour This: Pasta Primavera
Tuscany chef Adam Vickers’ ode to spring “I don’t use recipes,” says Tuscany’s long-time chef, Adam Vickers. “It’s all in
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Stanza’s Linguine all’Aragosta e Gamberetto
Linguine with Lobster & Shrimp When he arrived on the scene as Stanza’s executive chef in May 2017, Jonathan LeBlanc
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Things We Love
1. It stands to reason that Salt Lake’s godfather of delis would sell the godfather of pasta flours. Italian flours
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The Aerie Restaurant & Lounge
The Aerie Fritters Snowbird’s flagship restaurant and lounge, the Aerie, on the 10th floor of the Cliff Lodge, is a
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The Bayou’s Cajun Burrito
The Bayou’s Mark Alston (below left) has spent most of his life (“since elementary school”) in landlocked Salt Lake City—about
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Devour This: Salmon
Pan-roasted Salmon With Cauliflower Purée and Sherry-glazed Brussels Sprouts Recipe by Shane Baird Cauliflower purée 1 pound fresh cauliflower florets 2½ cups half & half 1
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