Nibbles
A little pickle-ish
It takes guts to get through this life in good shape; in particular, guts full of hard-working helpful microbes.
The scientific evidence, like a...
A passion for paella
You’re never alone when you eat paella.
That’s not some old Spanish saying. It’s a fact. Paella isn’t something delivered by DoorDash that you ingest...
I <3 Falafel
I’m not a vegan nor a vegetarian. I do enjoy yummy animal proteins, but I often end up going meatless when I’m out. These...
Restaurant week is a chance to find your next favorite eatery
A quick quiz: How many local restaurants do you dine at regularly? Honestly, like more than once a year? If you are normal, you...
Kernels of knowledge
As the first fresh Boulder County-grown corn comes to markets, stands and stores, the cooking advice is pretty simple: Don’t mess with what selective...
Second helpings
My first taste of Wayne’s smoked pork belly was a revelation, as was a bite of the Mediterranean Market’s spinach pie. Hidden among the...
Blood, sweat and cheers
Before my career in culinary journalism, I was a Boulder restaurant cook. I was burned by hot fryer oil, injured in walk-in freezers, sliced...
How to eat chocolate
You might think that tasting chocolate is the one life skill you’ve fully mastered, but chances are you’re doing it wrong. For one thing,...
The way of the loaf
Brooklyn is a long way from Longmont, but it was exactly the right destination when Debbie Seaford and David Pitula sought a more sustainable...
Our comeback summer
We’ve missed it. All the sips, tastes and “yums.” Frankly, we missed “us.” We took for granted that every Colorado summer would be packed...
The teas that bind
The Boulder Dushanbe Teahouse is an otherworldly icon. Its ornate carved plaster panels, colorful ceramic tile mosaics and fragrant rose garden are a breath...
