Deep Dish
Balancing act
Chef John Platt likes to fish. When asked to describe his perfect day for a brochure called Boulder Sliced and Diced: A Chef’s Guide...
Mussels are good for ya’
It’s a little more than 1,000 miles to the ocean nearest Boulder County (my research indicates that Los Angeles is the winner, edging out...
The westernmost city in Nepal
In 1971, Tibetan Buddhist meditation scholar Chogyam Trungpa Rinpoche came to teach at the University of Colorado and, as most everyone does, fell in...
Down to the bone
Boulder is not a town in which there is great need to extol the virtues of healthy eating... healthy anything, really. While every choir...
Cold day, hot soup
Thanks to Frontier Airlines for the last minute canceling of regular Deep Dish writer Caitlin Rockett’s flight home, readers of this ordinarily informative column...
The joy of ice cream
When Ian Clark set out to open Heifer and the Hen, his goal was maybe a little different from other ice cream shops.
“We wanted...
Black Pepper Pho keeps the menu small and the quality high
You may have noticed that menus are shrinking. No, that’s not an index card on your table, that’s the menu.
People like it that...
Beau Jo’s perfects the art of the crust
Pizza is a celebration food if ever there was one; it’s warm and gooey, just like your festive feelings; it’s handheld, it’s customizable and...
Operation: Summer Salad
We’re now deep in the throes of the dog days of summer. Here at 5,430 feet above sea level, the sun feels like it’s...
A taste of the ‘Pink City’
The late Keith Bellows, an award-winning editor for National Geographic Traveler, loved India.
“There are some parts of the world that, once visited, get into...
When veggies are the star
In the heart of downtown Louisville, tucked just far enough away from Main Street to create a mood entirely its own, Zucca’s stucco storefront...
