Year
Ah, simpler times. Salt Lake City's dining scene is ever exciting, thriving and on the go. Still, for our annual take on all things local food, we decided to look back—way back.
A time when recipes weren't looked up but passed down, manners were minded and the comfort of a home-cooked meal or a treat lovingly made by Grandma were met with an ear-to-ear grin, not the click of a cell phone camera.
With that in mind, City Weekly's bakers, butchers and preservers worked hard to cook up this special (and tasty) issue. In it, you'll come across everything from a master class on canning to a spotlight on fermented foods, a rundown of must-try local pickles and a Nailed It!-worthy attempt at aspic. We'll also encourage you to load up the station wagon, pull out the foldable map and venture out to some rising noshy neighborhoods. And then there's Jell-O. Our cover superstar finally gets the jiggly royal treatment it deserves, along with a slew of recipes from local notables—including a past Relief Society president.
Ready to grub? Go wash your hands and tuck in your napkin, we saved you a spot at the grown-ups' table.
—Enrique Limón,
Editor-in-Chef
