Nibbles
Scent and sensibility
A Boulder County chef comes back to his senses after COVID corrupted his ability to smell and taste
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...
Tomato speed dating
Anyway, like I was sayin’, you can grill a tomato, bake it and saute it and put it in salsa, gazpacho, and in salads...
Prime produce time
Immersive is the style du jour, from Denver’s psychedelic Meow Wolf or beguiling Van Gogh exhibit, to the “liquid sky” music shows at Boulder’s...
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...
Seeding a dream
Boulder's resident seed expert explains how picking the right plants assures a healthy summer garden
Taxing memories
Math and I have always had an adversarial relationship. Born minus the calculus gene, math was the one subject that marred my straight A’s...
Do cookbooks still matter?
On a recent visit to the Peppercorn cookware store on the Pearl Street Mall, I found myself gawking at the hundreds of cookbooks lining...
Pie-minded enterprise
It was just another 200-pie day for chef Christine Carr at Boulder’s Tip Top Savory Pies, spreading buttery dough with a rolling pin, making...
What Would Tony Do?
I’ve been writing Nibbles for 30 years or so. Some columns have virtually written themselves. This one has been agony, a bitter pill to...
Born to bake
This éclair is the stuff of dreams, a chewy cream-puff expanse crammed with thick, sweet whipped cream and glazed thickly with dark chocolate. So...
