Borscht is a vibrant, nourishing beet soup rooted in Ukrainian tradition and beloved across Eastern Europe.

 

This hearty dish stands out for its deep color, rich vegetable base, and comforting aroma.

 

Whether enjoyed steaming hot with sour cream or chilled in summer, borscht’s versatility shines— vegetarian or meat-based, thick or brothy, always flavorful.

 

Essential ingredients include fresh beets, potatoes, carrots, onions, and dill, simmered together in chicken or veggie broth.

 

Sautéing beets and aromatics separately deepens its classic, earthy taste.

 

This soup gets even better as leftovers, with flavors growing richer overnight.

 

Perfect for family dinners, meal prep, or anyone eager to explore Eastern European cuisine, homemade borscht brings a touch of old-world comfort to the modern kitchen.

Enjoy a taste of Salt Lake City summer with this crispy air fryer zucchini — light, healthy, and ready in under 20 minutes.

 

Simply slice two medium zucchinis, toss with olive oil, Italian seasoning, salt, and pepper, then air fry at 400°F for eight minutes.

 

For extra flavor, sprinkle with Parmesan cheese in the final minute.

 

The result is golden, tender zucchini with a satisfying crunch — perfect for busy weeknights, barbecues, or late-night local snacking.

 

Pair with grilled proteins or sandwiches, or serve alongside your favorite eggs for a simple Utah-inspired meal.

 

Tip: Keep slices in a single layer for crispiness and experiment with spices like garlic or a hint of cayenne for your own twist.

 

This easy Salt Lake recipe guarantees wholesome flavor in every bite.

Nothing jump-starts a weekend in Salt Lake City like a plate of rich, buttery Eggs Benedict bathed in fresh homemade hollandaise.

 

Locals love the simple comfort of this classic—perfect for slow mornings, friendly brunches, or showing off your kitchen chops.

 

Lightly toasted muffins, savory ham, and silky, lemon-kissed sauce capture the heart of the 801 Cookbook.

 

Salt Lake’s brunch enthusiasts are spoiled for choice, with standout Eggs Benedict at beloved spots downtown.

 

At Oquirrh, Chef Andrew Fuller’s creative takes include traditional ham or crispy, cornmeal-fried crab.

 

The Park Café’s retro charm and hearty Benedicts have made it a neighborhood favorite for years.

 

Eggs in the City offers inventive twists from a cozy, converted cottage.

 

Whether you craft it at home or let local chefs do the honors, Eggs Benedict is a true Salt Lake City brunch icon.

Utah’s breathtaking scenery comes with hidden hurdles for home bakers, thanks to high elevation and a dry, thin atmosphere.

 

At over 4,000 feet, recipes behave differently in places like Salt Lake City—expect baked goods to dry out quickly, collapse from over-rising, or struggle to hold their shape.

 

Successful high-altitude baking in Utah means rethinking your approach. Increase oven temperature slightly and reduce leavening ingredients to avoid cakes sinking in the middle.

 

Add extra liquid and use high-protein flour, such as bread flour, to lock in moisture and strength.

 

Weigh your ingredients for accuracy and use shiny metal pans for an even bake.

 

Avoid refrigeration, double-check for doneness early, and wrap cooled goods tightly to preserve freshness.

 

Embrace local gems like Utah honey and mountain butter for incredible flavor, making every batch a true taste of the region.

Thyme and rosemary are more than pantry staples—they’re the heart of unforgettable home-cooked meals.

 

These two herbs infuse dishes with rustic flavor, transforming everyday recipes into fragrant, flavorful creations.

 

Thyme’s earthy, subtle taste blends effortlessly into soups, roasted veggies, and marinades, offering a gentle lemony brightness.

 

Rosemary stands out for its bold, woodsy aroma, perfect for roasted meats, potatoes, and fresh bread.

 

Used together, they create savory magic. For simple roasted meats or vegetables, rub with olive oil, garlic, and a sprinkle of both herbs.

 

Simmer sprigs in soups for slow-cooked depth, or whip into butter for a rich finishing touch on steak or bread.

 

Both herbs thrive in Utah gardens. Even a small home harvest ensures you’ll always have their incredible aroma and flavor close at hand.

 

Embrace thyme and rosemary, and watch your everyday cooking reach new heights.

In Salt Lake City, aspiring chefs can launch their culinary careers quickly and affordably through a range of ACF-approved programs, with national certification possible in just 12 weeks.

 

Salt Lake Culinary Education offers Utah’s most affordable ACF certificate, balancing flexible schedules with hands-on classes for hobbyists and professionals.

 

Salt Lake Community College’s Culinary Arts program features a modern, expansive kitchen in Sandy, prioritizing farm-to-table learning with on-site gardens, a greenhouse, and even honeybee hives for local food sourcing experience.

 

The Park City Culinary Institute delivers a boutique, industry-focused curriculum in a state-of-the-art teaching kitchen, serving everyone from beginners to career changers.

 

RISE Culinary Institute supports immigrants and refugees with a three-month course emphasizing food safety, technique, and community integration.

 

The Sauté Culinary Job Training program offers practical training and job readiness, while events like the Utah Food Festival connect students with local food culture and experts.

 

Salt Lake City’s diverse programs make culinary dreams accessible to all.

Elevate your holiday table with this fresh green bean casserole, a flavorful twist on a beloved American classic.

 

Forget the cans—this version stars crisp green beans, savory bacon, and a rich homemade cheese sauce for a truly comforting side dish.

 

After blanching vibrant green beans, sauté diced bacon with onion and garlic for added depth.

 

A creamy sauce—built from butter, flour, milk, and sharp cheddar—envelops the green beans alongside colorful pimientos for extra flavor.

 

Everything gets topped with panko breadcrumbs and bakes until golden and bubbling at 350°F.

 

Pro tips include swapping cheddar for gruyère and blending melted butter into the breadcrumbs for irresistible crunch.

 

At about 380 calories per serving, this casserole delivers nostalgia with a fresh, homemade touch—perfect for sharing both at dinner and with your community.

Craving a decadent dessert minus the oven time?

 

Nagi Maehashi shares an effortless Chocolate Pudding Pots recipe inspired by the elegance of French pots de crème.

 

Luxuriously smooth, these puddings offer deep chocolate flavor with a velvety, creamy texture—perfect for prepping ahead.

 

Made with egg yolks, cream, milk, and real dark chocolate, each portion chills to perfect softness in the fridge and stays fresh up to five days.

 

Top with homemade whipped cream and a sprinkle of chocolate shavings, or get creative with fresh berries and crunchy nuts.

 

Follow slow, gentle heating for a custardy finish—never rush, and avoid high heat for best results.

 

This dessert isn’t freezer-friendly but rewards patience with sheer indulgence in every bite.