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...
Back in vogue
Corned beef was one of those foods that sat perennially in the pantry of my parent’s kitchen, opaque jelly covering pinkish meat in an...
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...
Ten ways to eat better…
Once upon a time, home cooks used everything from their meats and vegetables: stems and peels and bones and fat. We’ve been conditioned to...
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...
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...
Somewhere over the rainbow (curry)
Wind blew light rain this way and that as streams snaked down the sides of Pearl Street. The days are still hot and sunny,...
The perfect pub food
Pub food is meant to be a hearty complement to a night of drinking — fried, full of cheese, drenched in buffalo sauce, dunked...
Bless them biscuits
On Tuesday, Oct. 4, America’s favorite minimalist foodie Mark Bittman released How to Bake Everything, the fifth installation in what has become a beloved...
How many slams in an old screen door?
Shel Silverstein once asked, poetically, “How many slams in an old screen door?” The answer, he said, “Depends how loud you shut it.”
The...
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...
