Nibbles
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...
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...
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...
S#!+hole cuisines
My father escaped from Nazi Austria in 1938 with his sister and parents. All of them were doctors. The family name was changed to...
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...
CBD with those fries?
In Boulder, it’s in your cocktail. Your sourdough brioche bun is glazed with it in Louisville. It’s on your Lucky Charms in Arvada and...
The nicest people you know are guilty of restaurant robbery
We are shoplifters. Ask local chefs and they will relate horror stories of serious thievery by their own diners. They are not talking about...
Taste your place this holiday season
Making a holiday meal? Packing a food basket? Planning a get together? Sending a taste of home? Needing a treat to hand to a...
Our comeback summer
We’ve missed it. All the sips, tastes and “yums.” Frankly, we missed “us.” We took for granted that every Colorado summer would be packed...
High, dry and pancaked
Boulder bakers reveal their secrets to successfully ‘altituding’ beloved sea level family recipes
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...
