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Readers’ favorite recipes from Park City restaurants

A meal at Red Rock is always a satisfying experience, but our family always saves room for dessert. I would love to try to make their skillet brownie at home.

— DEB SMITH, CHICAGO, IL

PHOTOS BY ALLISON ARTHUR

Red Rock Brewery’s Oatmeal Stout Brownie

1 cup Red Rock oatmeal stout beer 20 ounces bittersweet chocolate chips 1 pound butter 2 1/2 cups sugar 2 teaspoons vanilla extract 1 teaspoon kosher salt 6 eggs 2 cups all-purpose flour Ice cream, mint and chocolate sauce for garnish

> Heat oven to 250 F. Prepare a 9-inch-by-5-inch cake pan with nonstick cooking spray. Bring stout beer to a boil in a pot over medium-high heat and reduce by half. Set aside to cool. Melt chocolate chips and butter in a double boiler until fully melted and smooth. Pour melted chocolate-butter mixture into a large mixing bowl and cool slightly. Add sugar, vanilla, salt and stout to chocolate-butter mixture and combine well. Add eggs one at a time, mixing until just combined. Fold flour in and pour into baking pan. Bake for 1 hour or until a toothpick comes out clean.

Serve warm topped with vanilla ice cream.

We regularly visit friends in Park City and recently had a great dinner at Boneyard. I ventured away from my usual order of the hot bird sandwich to try the barbacoa tacos, and boy was I glad I did! Each bite of those tacos was so rich and flavorful! How do they do it?

— KENDRA MARTIN, PROVO, UT

Boneyard Saloon’s Barbacoa Tacos

For the marinade:

1 tablespoon paprika 1 tablespoon chile powder 1 tablespoon Cajun spice 1 tablespoon cayenne pepper 1/2 tablespoon cumin 1/2 tablespoon whole black peppercorns 1/2 tablespoon oregano 4 bay leaves 2 tablespoons apple cider vinegar 4 cloves garlic 2 cinnamon sticks 8 cups water

For the meat:

10 pounds boneless beef short rib

> Mix together all dry spices and herbs in a bowl. Then mix apple cider vinegar and 1 cup of water together. Add dry mixture and liquid to a blender and blend together.

Cover short rib in blended mixture. Add whole cloves of garlic, cinnamon sticks and remaining water to pan and leave in a metal or glass container to sit overnight or for about 10 hours. Keep the marinated short rib in the same container and cover with foil to braise in the oven at 375 F for 3 hours. Once finished, transfer to a platter and shred the meat.

Boneyard serves the barbacoa in Hatch green chile tortillas garnished with red onions, salsa verde, cilantro and lime wedges.

Being from the South, I appreciate a good biscuit. Tupelo’s rival ones I’ve had in my hometown of Atlanta.

— ERIN HANSON ATLANTA, GA

Tupelo Park City’s Buttermilk Biscuits

4 cups flour 2 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon plus 1 teaspoon sugar 2/3 cup cold unsalted butter, cut into 1/2-inch cubes 1 1/2 cups buttermilk 1/4 cup melted butter for brushing biscuits (optional)

> Heat oven to 450 F. Sift the flour with the baking powder, baking soda, salt and sugar in a large bowl. Cut in the chilled butter until the texture is that of coarse crumbs. Stir in the buttermilk to form a soft dough.

Transfer the dough onto a floured surface. Knead briefly and roll or pat to about 1 1/4 inches thick. Cut into 3-inch rounds and arrange on a baking sheet that has been lightly greased or lined with parchment paper. Bake for about 25 minutes or until golden. Remove from oven and brush with melted butter. Makes about 9 skyscraper biscuits.

I swapped to a vegetarian diet for health reasons a few years ago, and I love the options at Guest Haus. I would like the tahini dressing recipe to try at home.

— AMY LYONS, JACKSON, WY

Guest Haus Juicery & Cafe’s Toasted Sesame Seed Tahini Dressing

1/2 cup tahini 1/4 cup sesame oil 1/4 cup olive oil 1 whole lemon, juiced 1 tablespoon agave nectar 1 clove garlic, grated Water as needed 2 tablespoons toasted sesame seeds Salt and pepper to taste

> Combine the tahini, sesame oil, olive oil, lemon juice, agave nectar and garlic. Using an immersion blender, blend until combined, adding water as needed to thin the dressing. Finish by whisking the sesame seeds into the dressing and seasoning with salt and pepper to taste.

My family is obsessed with the falafels at Vessel Kitchen. They are perfectly crunchy on the outside along with being delicious. We have tried to make falafels at home with no success. What is Vessel Kitchen’s secret?

— DANIELLE SUMMERS, PARK CITY

Vessel Kitchen’s Green Falafel

For the ground garbanzo:

2 pounds dry garbanzo beans 2 quarts cold water

> In a large bowl, soak the garbanzo beans in the water for 24 hours, refrigerated. After 24 hours, take the garbanzo and add to the food processor, a 1/4 of the total volume of the food processor at a time. Pulse a few times, until it reaches the texture of cooked polenta. If you have a meat grinder, run it one time on the smallest dial.

For the green sauce:

2 bunches cilantro 6 cloves fresh garlic, peeled 2 cups yellow onion, diced large

> Add the cilantro, onion and garlic to the blender, and puree until smooth. Reserve for next step.

For the spice mix:

1 teaspoon cumin 2 teaspoons coriander 1 teaspoon paprika 2 teaspoons salt 1/2 teaspoon pepper 1 tablespoon corn starch 1/2 teaspoon baking powder

> Mix all of the spices together and reserve.

For the falafels:

Preheat a fryer with oil, to 275 F. In a mixing bowl, mix the ground garbanzo and the green sauce. Add the spice mix, and mix well. With an ice cream scoop, scoop balls about half the size of a golf ball and about 1 ounce in weight. Drop the balls right into the oil, and fry for 3-4 minutes, until golden brown on the outside. Make sure to mix the final recipe just before frying it.

Editor’s Request: The opening of Pendry Park City this past winter got us excited for more après options. We love the comfortable, open feeling of the lobby bar, Après Pendry, so wanted to find out what they are serving.

Pendry’s Cahuani

3 slices serrano pepper 1/2 ounce agave 1 1/2 ounces Espadín mezcal 1 ounce grapefruit juice 1 ounce lime juice Black lava salt and dehydrated lime wheel, for garnish

> Muddle the serrano peppers with the agave, then add the rest of the ingredients to a shaker with ice. Shake well, then strain over ice.

Garnish a rocks glass with black lava salt and top with dehydrated lime wheel.