Nibbles
Green(er) Gobblin’
11 ways to avoid making food waste a side dish at your Thanksgiving dinner
Fingers roasting on an open fire
While writing this column I took a break to do some dinner prep. As I chopped onions, I put my chef’s knife too close...
The joy of ugly produce
We hold this truth to be self-evident: Americans today are wimps when it comes to dirt, especially on their vegetables and fruit. It seems...
The joy of maceration
Raymond Snead says it’s all about maceration. When you do it right — that is, soaking fruit and spices in alcohol and extracting the...
Beyond Taco Tuesday
If you enjoyed a chicken mole taco on National Taco Day, raise a glass of mezcal to an unlikely hero. If you’ve “discovered” or...
Booked Boulder cookbooks
The first Colorado cookbook I acquired was probably the Colorado Cache cookbook published by the Junior League. That was about 30 years ago. The...
Fueled by ripe, sweet New Haven peaches
I was just outside of Silt when the car started to smell like peaches. I figured if I had to drive from Grand Junction to...
Small Rules
Sometimes I’m just not in the mood to deal with the Boulder Farmers Market. Don’t get me wrong. I’ve been a supporter since it...
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...
Love and lunch
Sipping an Americano at a Boulder cafe, I watched a 30-something woman swiping right rapidly though potential mates on a dating app. This parade...
Bites with benefits
I’m happy to admit that I truly love finding a food bargain: everything from happy-hour eats to coupons, anything to make eating in Boulder...
Room at the feast
Boulder is an absolutely distinctive place, and the city has the kudos to prove it. Boulder has been named America’s foodiest town with one...
