When served, I would stick a green onion in the chili – a little elegance in the wilderness.

But it’s more delicious than a million Mormon muffins!

The restaurant and resort setting is gorgeous—at the foot of Big Rock Candy Mountain, among ponderosa pines ...

City Weekly reporter Jesse Fruhwirth knows the difference between cheese and cheesecake.

We want you! Tell us about your interesting eats.

For starters, use a homemade corn-bread stuffing. It's actually superior to packaged stuffings.

In my house it's not optional to like squash. It's practically a superfood, with half an alphabet of vitamins, plus fiber and complex carbs.

We want you! Tell us about your interesting eats. Send reports of recent dining experiences, recipes or food-related anecdotes to tscheffler@cityweekly.net.

From City Weekly staffers:Lia Pretorius: Searching for the best “bacon of the sea?” Try the unagi (freshwater eel) by sushi chef Eric at the Circle Lounge (328 S. State, 801-531-5400).