Nibbles
Pouring and pairing
Julia Herz hadn’t really planned on spending her life in beer, but she’s thrilled it worked out that way.
Herz is the craft beer program...
Stockpile stock
There is a giant bag of ice cubes in my freezer. It makes me very happy.
I don’t put these frigid gems in ice water,...
The noodle nerd
In Greek mythology, the chimera (pronounced kai-mere-uh) was a fire-breathing creature with a lion’s head, a goat’s body, a serpent’s tail and some complicated personal...
Sibling rivalry
Standing at his booth handing out tasty samples, a vendor at the Longmont Farmers Market leans forward and confides conspiratorially:
“Actually, Longmont is a better...
Dear Santa
There is almost always a tangerine, maple sugar candy, a walnut and chocolate coins in my stocking every Christmas morning. These small traditions are...
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...
Much to take in and out of the kitchen at Flatirons...
There is a scene in my favorite food movie, Big Night, set in a failing Italian eatery in New Jersey. The brothers who own...
An unexpected loaf
As I turned on Jay Road from 28th Street, I spied the small sign advertising the Diaz Farm and “artisan bread.” It seemed like...
Adieu and Bonjour
When one restaurant closes its doors, a new restaurant opens up in its place. That’s the way it’s been in Boulder County for decades,...
My Own Devices
Do you have certain “appliances” that are hidden away in your house that you would rather not talk about?
If you answered “yes,” you are...
Side order of sustainability
The Snail of Approval and Zero Foodprint awards help diners put their money where their values are
