Nibbles
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,...
Say cheese
Let’s face it: February is the frugal month. The holiday bills have come due, taxes loom, food prices are up and we’re all looking...
Waste makes taste
Lots of Colorado food companies call their products “local,” but it may really mean “regional.” Many restaurants detail the local source of their ingredients...
Open, closed, and revived
One year ago, December 2020, the restaurants of Boulder County and the region were doing their best to survive the unprecedented impact of 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...
Why the cookie crumbles
It’s not just you. For once, it really is the altitude.
Food fries weirdly here, cookies spread out like pancakes, pies explode and some...
52 Weeks of tastes
Smoked ribs and schnitzel and latkes with salsa ... these are a few of my favorite tastes from 2018, along with roasted beet salad,...
Cultured revolution
Marcus McCauley doesn’t produce pickles, kimchi and hot sauce as an artisan hobby. The organic farmer and chef is a virtual fermentation evangelist on...
Crying season
French onion soup has everything that you want in a food experience.
It comes to the table with a heat warning and smoke wafting...
From Syria with love
Food is culture,” says Samar Aoutabachi, manager and partner at Boulder’s Ali Baba Grill.
And when it comes to her homeland of Syria, culture...
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,...
