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Tribune's Jell-O contest
Utahns love to eat Jell-O on Thanksgiving Day. But they enjoy writing silly five-line poems about this sweet, artificially flavored food nearly as much. Read the Jell-O limerick winners. (Photo illustration by Francisco Kjolseth/The Salt Lake Tribune)

Food & Dining
	Dining Out: Cozy cafes offer a holiday respite First will come the recovery from today's food-induced coma, then the holiday season will be in full swing, complete with the frenetic anxiety of holiday shopping, merry-making and eating. Full Story Laughable limericks: Get jiggly with our readers' poetic salutes to Jell-O Kirby: Time to see Jell-O for the collagen Hello! What do I do with all this Jell-O?

Chicken in 35 minutes

Tom Hopkins / Jacques Pepin: More Fast Food My Way

Sunday Feast » The perennial search for good, fast chicken almost invariably ends at the front of the bird. this time, look a little farther toward the thigh: meaty, moister and more flavorful than the average boneless breast will ever be. Full Story

Healthy Plate: You don't have to feel deprived during holidays

Dining Out: Cozy cafes offer a holiday respite

Chicken satay bites feed crowds quickly and easily

Hello! What do I do with all this Jell-O?

Laughable limericks: Get jiggly with our readers' poetic salutes to Jell-O

Laughable limericks: Students from seven Utah schools serve up their Jell-O poems

Can't get enough Jell-O limericks?

Kirby: Time to see Jell-O for the collagen

Healthy Plate: Satisfying latkes with less fat, calories

Cuisine Quest: Cafe Trio soup of the day a winter comfort food

Food briefs: 'Old World Christmas Market'

Chewing up some turkey day myths

Turkey recipe: Seal in the flavor with a salt crust

Dining: Let a Utah restaurant cook the bird for a stress-free Thanksgiving dinner

Liquor sting costs club owner big-time

Thanksgiving decor: Get into the fold

Holiday recipe: Quick pork in a pan with a seasonal sauce

Weekly Toast: You need a robust wine to stand up to stuffing

Want a juicy, well-seasoned bird? Chefs say brine it

Countdown to Thanksgiving: Follow this step-by-step guide for a perfect holiday feast

Thanksgiving cooking: Hot lines for holiday help

Thanksgiving: Thanks to these guys, you don't have to cook

Food briefs: Re-create the first Thanksgiving

Thanksgiving, here and there

Kirby: Too many families feud over turkey

Dining notes: Easy Street moves on up in P.C.

Dining out: My big fat Greek favorite

Governor drafting bill abolishing private club fees

Cuisine Quest: There's no griping about this school food

The Cheese Plate: Goat cheese is a mild, creamy treat

School food reality

Feed the Poor: Food bank adds healthier provisions to mix

Start thinking Thanksgiving

Dining Out: The good, the bad and the sushi

Dining notes: New eats in Paradise

Holiday entertaining: Explore ethnic ingredients for bargain party foods

Healthy Plate: A finger food favorite gets a healthy makeover

Weekly Toast: Celebrate the release of Nouveau Beaujolais

Kirby: Retreat if you see turkey in a can

Gingerbread houses help build character

Cuisine Quest: Dress up your salad with the taste of oranges

A Thanksgiving meal that won't bust your budget

Cooking classes: Holiday meal, appetizer and gift ideas

Food briefs: Final days for Jell-O Limerick Contest

Nonprofit eatery can't bring home bacon

Dining Notes: Jones returning to Log Haven

Dining Out: Pies to die for at Rusted Sun

Tips for saving on your grocery bill

Healthy Plate: Boxed cakes can be healthy and still feel homemade

After the election, it's time to toast - or not

The Cheese Plate: Enter the buttery world of Brie

Tony Caputo's cheese cave takes flavor to new heights

Cuisine Quest: Clam chowder recipe from Market Street Grill

Finds: Send your spouse to culinary camp

Finds: Spaghetti Factory turns 35

Jell-O lovers, make it stick: Send us your finest limerick

November cooking classes: Mint sandwiches, holiday gum paste and more

How sweet it is: Young Utah County chocolate company already earning accolades

The promises of biotech deliver a purple tomato

A smooth new Utah juice in face of daunting economic times

Turning a holiday drink into a luscious pie

Election drinks: Celebrate or mourn with these concoctions

Farmers' markets: Fresh approach

Sundance food: Chef Giada De Laurentiis is no stranger to Hollywood's elite

Dish of the Week

Dish of the week: Tulie Bakery & Cafe's morning bun

Rick Egan/The Salt Lake Tribune

It looks simple enough » An unassuming bun ($3.25), slightly glistening with sugar. Texturally, it's a cross between a muffin and a sticky bun, with a yeasty give against the teeth and a nice buttery flakiness. Full Story

Dish of the Week: Greek Souvlaki's gyro

Dish of the week: Happy sushi lunch

The Cheese Plate

The Cheese Plate: Goat cheese is a mild, creamy treat

Al Hartmann/The Salt Lake Tribune

Thanks to a global marketplace, Utah cooks can enjoy cheese from around the world. This week we explore: fresh goat cheese. Full Story

The Cheese Plate: Enter the buttery world of Brie

HAPPENING TODAY

DEPRESSION AND ANXIETY SUPPORT GROUP

SENIOR MEALS

THE DRAPER HISTORICAL MUSEUM

MOM'S TIME OUT

Tribune's Restaurant Rating System

Overall rating
Good
Very good
Excellent
Extraordinary

Entree price
$ Entree under $ 10
$$ 10 - $18
$$$ $18 - 25
$$$$ Above $ 25

Restaurant Noise

Quiet (under 65 decibles)

Can talk easily (65-70)

Talking somewhat difficult (70-75)

Raised voices (75-80)

Too noisy for normal conversation (80 plus)

The Tribune covers the cost of all meals at reviewed restaurants. Star ratings are based on a minimum of two visits. Ratings are updated continually based on at least one revisit. There is no connection between reviews and advertising.

Cuisine Quest
	Cuisine Quest: Cafe Trio soup of the day a winter comfort food Longtime customers know that the signature soup at Cafe Trio downtown is the creamy tomato. But Chef Mikel Trapp and the rest of his kitchen crew usually always offer a second "soup of the day" that also is worth raving about. Full Story Cuisine Quest: There's no griping about this school food Cuisine Quest: Dress up your salad with the taste of oranges Cuisine Quest: Clam chowder recipe from Market Street Grill Cuisine Quest: Walnut shrimp, born in the USA Cuisine quest: Cherry chews bring on nostalgia for Cougars Cuisine quest: A heck of a recipe for the halibut Cuisine Quest: Creamy salad recipe has stood the taste test of time

A Weekly Toast
	Weekly Toast: You need a robust wine to stand up to stuffing With all your preparations for Thanksgiving dinner, don't let the wine selection keep you up at night. Your concerns are certainly warranted, as the traditional Thanksgiving dinner menu presents quite a challenge to pair with wine. Full Story MORE A WEEKLY TOAST HEADLINES Weekly Toast: Celebrate the release of Nouveau Beaujolais After the election, it's time to toast - or not