Nibbles
The ethics of ‘ethnic’
Can you tell me which aisle has the Anglo foods?” I asked the clerk at a Boulder supermarket information desk.
“I want to cook...
Nightmare on Gourmet Street
Chefs dressed in their whites and apron cut imposing figures as they glide through restaurant dining areas. They happily talk about complex cooking techniques,...
Rx: bread and butter
The Nibbles column has survived some serious ups and downs in various publications since it debuted in 1985, but I have always made sure...
To judge a crust
Being a pie contest judge sounds like a lot of fun, but you aren’t qualified just because you like pie a lot. You can’t...
How Boulder became the birthplace of National Pie Day
On Saturday, the people of the United States will enjoy a day devoted to the dessert that defines our country, National Pie Day. Few...
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...
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...
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...
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...
Sausage city
Chorizo. Andouille. Merguez. Kielbasa. Chipolata. Bangers. Boudin. They’re all made here, along with hot Italian, Polish, German and breakfast links
For a city so closely...
Tempeh town
Living in and around Boulder, we’ve had the opportunity to taste tons of tofu, loads of seitan, and oodles of vegetable-based meat substitutes. By...
