Deep Dish
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 classiest taco
Hi. My name is Caitlin and I’m a taco addict.
I’m only slightly ashamed to admit how often I eat tacos — but I...
Steak, eggs, astronauts and bodybuilders
Steak and eggs is one of the quintessential American breakfast dishes. It combines the unrivaled satisfaction of eating a juicy steak, a pleasure far...
My kingdom for a mango lassi
Not all Saturdays are meant for carousing in your finest dancing pants. No, some Saturdays are meant for daylong home improvement projects in your...
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...
Fill up on bread
We’ve all been there: Sitting at dinner, surrounded by loved ones, and out comes a basket of bread. Without fail, someone says, “Don’t fill...
Apple pie, baseball and tacos
I love tacos. I love their simplicity. They are the perfect street food: easy to prepare, filling, messy, delicious.
This is no radical statement. It’s pretty...
The end of typecasting for chicken salad
Much like Steve Buscemi, chicken salad has long been typecast. It plays a supporting role in picnics and Sunday brunches, baby showers and corporate...
What food says about who we are
Think about how you define yourself — hair color and style, jewelry, clothes, car, nail polish, piercings, tattoos, musical taste, home décor, job; these...
Mr. Sake knows a thing or two about spicy tuna
You’ve heard it here before and you’re about to hear it again: Go to your nearest strip mall and check out the restaurants. Ten...
Surviving the Hill
For reasons I won’t attempt to detail in this column, University Hill proves to be a difficult place for many locally grown restaurants (and...
