Deep Dish
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...
Thai food ain’t about simplicity
Lafayette has always been a go-to in Boulder County for Mexican food, and that hasn’t changed; tortas and tacos flow freely at Efrain’s, Santiagos,...
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...
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...
Licking the plate clean
Once, as I was walking across the intersection of 30th Street and Arapahoe Avenue, a carload of tourists at a stoplight asked me for...
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...
A classic cookie with a silly name
An upcoming move has made things hectic around my house lately. The stress of constant productivity — packing, cleaning, yet another trip to Goodwill...
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,...
Gnocchi to knock your socks off
Argue if you will, but no one knows how to prepare authentic Roman Italian food like a genuine Italian, such as Boulder restaurateur Marco...
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...
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...
