Lydia Martinez

With my great love for pizza, I'm overdue for sharing my pizza food crush. My favorite pie in town is from Osteria Amore: Pizze Marco, aka the signature dish named after executive chef and partner Marco Cuttaia.

So this isn't “Rate My Fridge” in the internet sense. There's no scoring, no shaming, and no gold stars for color-coded drawers and perfect labels. This is a peek behind the curtain at some of our local culinary stars. A chance to open the door, take a little inventory, and borrow from their culinary brilliance. Because if a restaurateur never runs out of an ingredient, there's probably a reason — and I want it in my fridge, too.

Kalli Lebaron, the owner of Joy Pops, a paleta food truck and catering service. Photo by Adam Finkle.

There are milkshakes, and then there are Iceberg Drive Inn milkshakes. They arrive like a dare. They are less frosty dessert and more engineering feat. And I am lucky enough to live within walking distance of a local Iceberg.

From grocery store flyer to conservatory full-ride: How one moment defined this violinist’s future

From Pony Express to Neighborhood Grill: The Story Behind Bluffdale’s Most Historic Restaurant Site

There's something wonderfully human about opening a chef's fridge and realizing that it looks nothing like you expected. No rows of labeled containers, no perfectly prepped mise en place, no culinary perfection. While the walk-in cooler at Oquirrh — one of Salt Lake City's award-winning culinary gems — is pristine, owners Angie and Andrew's home fridge feels like it supports a life built almost entirely elsewhere. When you live at your restaurant, your fridge at home is practical and utilitarian.

Diana & Joel Peterson School of Music Student Anna Maxwell's Distinctive Path Leads to University of Utah Piano Acceptance

Why One of Utah's Most Influential Families Put Their Name on a Music School

Whether you’re celebrating the end of summer or the beginning of football season, find your place at Bout Time Pub & Grub