Chef Mark Shoup knows about cold weather. The executive chef at Robert Redford’s Sundance Resort in Utah serves up a lot of hot comfort food when hungry skiers sit down in the main dining room, the Foundry Grill. High on his list of favorites is hot pear cobbler topped with ice cream. If you’re counting calories, use whipped cream or yogurt instead. Perfect by itself for a cold-weather afternoon snack or to end a meal, the cobbler can be prepared a day ahead, kept in the refrigerator, and popped in the oven just thirty minutes before serving.
4 ounces almond paste
2 sticks sweet (unsalted) butter
1 cup light brown sugar
1 teaspoon lemon zest
1/2 teaspoon salt
2½ cups flour
1 1/3 cups oats
1 1/3 cups raw almonds, sliced
4 cups Bartlett pears, washed, cored, peeled, cut into cubes
¼ cup white sugar
2 tablespoons cornstarch
Visiting Dinosaur National Park from Salt Lake City can certainly be done in a long day trip, but if you have more time, base your stay in Vernal with half a dozen comfortable, affordable motels, or at camp sites and cabins in the collection of parks stretching from Vernal to 
Food is the epicenter of Mormon culture, which makes it seem like people rarely show up at church events – well, any event – without the expectation of noshing. No food is virtually a mortal sin punishable by social chastisement and tantamount to cultural anarchy. And while much of the layperson Mormon culinary lexicon consists of potentially disastrous gastronomic experiments and everything- but- the- kitchen- sink casseroles, the Lion House in Salt Lake City's Temple Square stands as the pillar of Mormon cuisine, our Le Cordon Bleu, if you will.