Today we have two final recipes for unstuffed cabbage, one from reader Paula Kuty, who said she got it from her mother-in-law, and one from Vi Graham, who said her E-F Casserole (the letters stand for “easy” and “frugal”) won a monthly contest in the Deseret News for low-cost main dishes.
In Southern Nevada, the Spring Mountains in Humboldt-Toiyabe National Forest provide the closest access to early autumn color viewing.
The cafe at the Springs Preserve has gone through a couple of changes in management in its comparatively short life, and right now it’s at the top of its game.
In honor of the 42nd annual Greek Food Festival this weekend, we have a recipe provided by Marilyn Flangas, longtime festival public relations representative.
U.S. 89 remains a vital link for Utah residents, for it leads to many of the state’s best-known scenic attractions and serves as Main Street for numerous small towns.
The atmosphere and service at Henderson’s Bavarian Castle are charming, but we encountered a few miscues when it came to the food.
Continuing our spate of stuffed-cabbage coverage, we have another recipe, this one from Taste of the Town regular Paulette Juryn:
It is not too soon to plan a leaf-peeping outing, as the show typically begins by the end of September. If you head for the high country first and explore lower elevations later, you can enjoy Utah’s autumn color through mid-November.
Taste of the Town readers crave cabbage rolls. So, reader Beverly R. Villeneuve sent in this recipe for unrolled cabbage rolls.
We were on our dessert course at db Brasserie before we noticed a flaw — and it was truly a tiny one, which puts our whole experience at the restaurant in perspective.
