Deep Dish
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...
Julia would be pleased
The night was a little cloudy and very windy. Rounding the corner of 11th and Walnut is the cozy Amante Coffee, with its Italian...
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...
What happens at great bars
A great bar has a great history. This isn’t conjecture, just a simple matter of fact. Think: McSorely’s of New York, The Union Oyster...
A taste of the ‘Pink City’
The late Keith Bellows, an award-winning editor for National Geographic Traveler, loved India.
“There are some parts of the world that, once visited, get into...
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...
Making it look simple
A couple of months ago, Boulder Weekly’s John Lehndorff used his Nibbles column to note Lafayette’s burgeoning food scene. Heeding the sage food writer’s words,...
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...
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...
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...
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...
