So many of our New Year's resolutions may have something to do with food: eating less, eating better; eating differently or even eating something we've grown.

With that in mind, we asked some of Utah's culinary all-stars to share their food resolutions for 2011.

Chicks rule

"I resolve to raise chickens for fresh eggs."

— Kim Angeli, the special events director for the Downtown Alliance and organizer of the Downtown Farmers Market

Mom's food

"Big Sunday dinners. I really want to get back to the food that my parents had on the table growing up. I want to pass this along to my 3-year-old daughter. Resolution number two: Drink more beer."

— Gus Magann, president of Vine Lore, a wine brokerage.

Top dining

"My first food resolution is to experience as many food-worthy restaurants as I can in my travels. Second: This spring I am traveling to Sicily to research the true rustic Italian cuisine of my heritage."

— Marguerite M. Henderson, author and cooking instructor.

In the garden

"To get an early start on my heirloom tomato garden. I save seeds from the previous year and start them in late February /early March. Wish me luck! I tried last year but got a late start and lost a lot of them in the snow. With a little more effort this year, I will succeed."

— Tom Grant, chef at Martine

Locavore love

"We resolve to be more diligent about knowing where our food is coming from and hope to begin raising bees and/or chickens this spring."

—Rachel Hodson and David Vogel, owners/publishers Edible Wasatch magazine

Taste of India

"Learn to cook Indian food."

— Amanda Rock, food blogger, Amanda Eats

Clean food

"This past year I made a personal commitment to change what I eat and when I eat. As a result of these lifestyle changes and nutritional focus, I lost 25 pounds over the course of eight months and have maintained it. This year I will continue to explore high-impact clean foods. The successes will eventually find themselves on our seasonal Low cal — High Impact specials."

— Dave Jones, Log Haven chef

Mindful eating

"To conscientiously unleash my 20,000 taste buds by knowing where my food comes from, noticing the colors, reading all labeling, and like my old friend, Curious George, I resolve to eat the smells, everyday at every meal."

— Kathie Chadbourne, partner/general manager of the soon-to-open 9th South Delicatessen

Pigs and pumpkins

"I have several: butcher a whole pig, a local one, of course; double the size of the Pago Farm; make pumpkin pie from heirloom pumpkins (rather than pumpkin puree); and experiment with 'molecular' cocktails: sodium alginate, agar agar and the like."

— Scott Evans, owner of Pago

More than rice

"To master risotto. My sister gave me a risotto recipe book this year for Christmas. It's been an intoxicating love for me ever since my first discovery of white truffle risotto in Napa Valley. "

— Chantelle Bourdeaux, core group leader of Slow Food Utah.

Food to go

"To bake more savory meat and veggie-filled pies, tarts, pasties and the like. I love portable, hand-held food."

— Jim Light, executive chef/kitchen manager, Viking Cooking School

Bread rising

"To 'perfect' my at-home bread baking and to grow my backyard herb garden. My father will assist/train me in this area come spring."

—Tiffany Spegar, food blogger, Foodfinery

Perfect pasta

"Teach people how to cook pasta properly. Using grocery store pasta or not properly cooking great artisan pasta is the equivalent of trying to make risotto out of instant rice."

— Matt Caputo, Caputo's Market & Deli, Salt Lake City

In the hive

"In 2011, I plan to place beehives on my Park City ranch property, plant a larger garden, and expand my Professional Pastry Arts certificate program."

— Jaxon Stallard, chef/owner Park City Cooking School

Old Italy

"Dive even further into the generations-old cuisine of Piemonte. For the third year in a row, we have the chef of Trattoria Antica Torre coming to work with us for three days in January. I'll be there for the third time in his kitchen in Barbaresco this June."

— Greg Neville, chef/owner Lugano

Bring it home

"To bring more of my favorite dishes from local Salt Lake City restaurants into my own kitchen. Eating locally and sustainably is such a hot topic for restaurants right now, and that is making it easier to get the same ingredients from local producers and re-create great dishes I've had while dining out."

— Heather King, food blogger, Salt Lake City Lunch Examiner

More masa

"To perfect the art of tamale-making, and to discover and create drinks from five new fruits, vegetables or herbs seasonally."

— Stephanie Bailey-Hatfield, mixologist and general manager at Frida Bistro

More pork

"I resolve to have a monthly guest chef at Chow truck, and to eat more pork belly as I have lost so much weight working."

—SuAn Chow, owner of Chow Truck

kathys@sltrib.com