Deep Dish
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...
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...
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...
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...
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...
Mandala Infusion is here to serve
A string of prayer flags flutter over Mandala Infusion. Even in the oppressive heat, a sense of peace is palpable — seems the prayer...
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...
Unleash the quiche
When Mark and Carmen Sample set out to found Samples World Bistro in downtown Longmont, they had a couple of objectives. One was 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...
Nostalgia and scallion pancakes
I was raised in the South, which meant every Sunday my mother would force me into a petty coat, stockings, dress and patent leather Mary...
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...
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...
