Nibbles
Chewing the faux fat
It’s like a scene from The Matrix films set in the produce aisle at Sprouts: A woman offers a sample of a new local...
When Froyo met EVOO
For the grand prize of $1 million, can you properly pronounce and list the ingredients in bibimbap and sriracha and describe what “EVOO” and...
Summer s’mores secrets
S’mores — originally created to feed large groups of Girl Scouts — contain one key ingredient that has long been considered an aphrodisiac. Ironically,...
Find fresh flavors and new eateries during First Bite
Your friends and family have noticed that you only eat out at six or seven restaurants. Honestly, three of those are pizzerias. What happened...
Pouring and pairing
Julia Herz hadn’t really planned on spending her life in beer, but she’s thrilled it worked out that way.
Herz is the craft beer program...
CBD with those fries?
In Boulder, it’s in your cocktail. Your sourdough brioche bun is glazed with it in Louisville. It’s on your Lucky Charms in Arvada and...
Cook here now
Chile-cumin steam wafted up from the creamy broth, vegetables, and beef when I sat down to eat. My TV dinner—paired with toasted corn tortillas,...
Where the wild blues are
The Blueberry Man always showed up at the back door of my childhood home on hot summer Saturday mornings. I never knew the name...
Ban the brats
They are often inappropriately loud. In a happily bustling restaurant, they are self-absorbed and oblivious to others and their needs. They really need to...
Cracking down
Names have great power, particularly when it comes to foods we hold near and dear. Take the case of Crack Pie, one of the...
The Buzz on Rumi
"Under the radar” doesn’t describe just how obscure Cafe Rumi is. This is the most established Boulder restaurant/market that is unknown to even many...
