Deep Dish
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...
Hashing it out at the Merc
Western saloons were created to serve certain kinds of customers: fur trappers, cowboys, lumberjacks, soldiers, miners, outlaws... folks who worked hard, even if outside...
Let’s raise a scone to Amanda
At the beginning of last year I was feeling low, quite frankly. Really low. Didn’t-want-to-get-out-of-bed low. I had weathered some personal storms that had...
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...
Eating pizza with a fork
Americans collectively scoffed last spring when John Kasich, still on the trail for the Republican presidential nomination, picked up a knife and fork and...
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...
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...
In pursuit of waffles
Iva Paleckova spent half a year developing the waffle batter for Blooming Beets Kitchen. Waffles are a little trickier when they’re not only gluten-free...
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,...
A flower in my teacup
When people visit Boulder, there are a few places they should experience without question — a hike through one of Chautauqua’s many trails, the...
Wild Standard sets the standard
When I was a kid, my parents used to bundle me up in the back of my mom’s old Pontiac Grand Am at some...
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...