Nibbles
Grocerants and pulses rising
For as long as I can remember I’ve been a food trend nerd and fascinated by the food of the future as depicted in...
Great tastes of 2021
When people find out I’ve been writing about food in Boulder since the 1980s they almost invariably ask, “What’s the best restaurant in Boulder?”
The...
Open and shut
2023 may be remembered as the year the restaurant scene in Boulder County came back to life. Reanimated by the inaugural Colorado Michelin awards,...
Praising cheeses
We get excited during October about ales crafted from Colorado hops, barley, yeast and water. Some baker friends pride themselves on making pies using...
‘It wasn’t foodie heaven yet’
Scarcely a month passes without the City of Boulder winning another food and drink award. This month alone ApartmentGuide.com named Boulder one of the...
Being the recipe
I’ve sometimes been accused of living in my head. At the very least I cook in my head and it spills into the kitchen....
Longmont’s Little Brooklyn
According to Steve Podel, a real pastrami sandwich should be like the one on the table in front of me.
The pastrami is quite juicy,...
What’s faux dinner?
Since 1985 a singular artifact has always hung on my walls no matter where I have worked and lived. It is an aluminum foil...
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...
Sushi journey
Sushi was far from hip in the mid-1960s when an 8-year-old named Gil Asakawa arrived in the U.S. from Japan with his family. Actually,...
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...
