Nibbles

Umami: The next level

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Umami is suddenly on the tips of everyone’s tongues because of the fuss being made about plant-based meat substitutes. Food alchemists are struggling to...

Picnics with bison

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I hate to be a bummer, but there are only 144 shopping days until Christmas. More importantly, there are only four weeks left until summer...

Full circle

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Flashback to the summer of 2016 in Boulder. Ex-collegiate hockey player, ex-lawyer and neophyte chef Natascha Sherman Hess takes a leap of faith. She...

Field of greens

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If you fry it right, the fried chicken people will most definitely come. These folks — constantly disappointed by restaurant fried chicken — will...

Off the eaten track

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Are we there yet? Summer road trips in the state can be long and boring, even for semi-grown adults. Colorado food expeditions on the...

Future snacks

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According to FastCasual, emotions are driving U.S. diners’ eating and cooking decisions more than the shaky economic conditions right now. We are choosing familiar...

The passing of gas

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I miss having gas, I really do. My furnace uses it, but not the stove in my apartment. I spent years cooking in professional...

Arugula’s Alec Shuler started with chicken and rice

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After earning a biology degree in 1995 from the University of Colorado, Alec Schuler had two urgent goals. “To travel and to ski,” he...

Laf’ it up

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I live in Lafayette, Boulder County’s hot new food, drink and dining destination. Right. If you are laughing to yourself, don’t feel bad: You have a...

The great Parkway Cafe now dishes dinner in East Boulder

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EaBou is not your $100 steak kind of neighborhood. Located east of Foothills Parkway, north of Arapahoe, south of Valmont and west of 63rd,...

Thighs and whispers

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Like any parent, I wait until I see my child in person to have The Talk. So when Hans unexpectedly visited last weekend from...

Using your noodles

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The bucatini guanciale carbonara served at Boulder’s Emmerson restaurant only includes the essentials. The long, tubular, house-made noodles are cooked al dente and tossed...