Park City, Utah, December 2012
My first day on the moutain in more than ten years demanded a hearty breakfast. I found it at Powder restaurant, where chef Clement Gelas uses his family’s recipe for this tartiflette, a calorific concoction typical to his native French Alps. Served in a mini-skillet, the breakfast bomb tops roasted bacon and potatoes with poached eggs, tomato, and and (in lieu of traditional Reblochon) a runny local Utah cheese.
Oven-Barbecued Spareribs with Chinese-Style Barbecue Sauce - Gourmet: June 1981