Nibbles
The United States of stuffing
Stuffing is the Rorschach test of American foods. Tell me how you stuff your turkey and I’ll tell you who you are, where you’re...
Seeding the future
An inconspicuous little house on the east edge of Boulder seems like an unlikely place for a local food revolution.
Inside are shelves lined with...
Brunch boom
Sunday brunch was invented in Boulder in 1978 at eateries like Nancy’s Restaurant. These places treated breakfast as a serious meal. There was a...
Stocking up
When it comes to the whole gift-giving gig, we tend to overthink the solution to the perfect present. Instead of finding something unique for...
Using your noodles
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...
Local flavors
It’s hard to figure out what’s going on food-wise in Boulder and around the state. Various publications and organizations have local bloggers and columnists...
Buffaloed in Boulder
It’s hard to miss the buffaloes in Boulder. Everywhere you turn there are business names and large-headed animals on beer cans, signs, T-shirts, the...
How to tell a yolk
Open a carton of Boulder’s Alpine eggs, and it’s clear that these eggs are different. Of the dozen, three eggs are pale blue, several...
The noodle nerd
In Greek mythology, the chimera (pronounced kai-mere-uh) was a fire-breathing creature with a lion’s head, a goat’s body, a serpent’s tail and some complicated personal...
For the love of bacon
Eliza Cross grew up on bacon in Boulder.
“My earliest memory of bacon was my dad cooking it when I was a little girl,” she...
An unexpected loaf
As I turned on Jay Road from 28th Street, I spied the small sign advertising the Diaz Farm and “artisan bread.” It seemed like...
The people’s vegan
Vegans are hard to find in much of the United States. Not so in Boulder, a town awash in vegans and vegan-friendly folks plus...
