Nibbles
Return to scenter
If you open up your snail mailbox and find that it smells like blue raspberry popsicles, do not be alarmed, and do not call...
Fear of frying
I hadn’t fried anything in years.
I pan sauté ingredients all the time in olive oil, but that’s not the same. It has been drilled...
The 10 scary food news items keeping me up at night
My name is John and I’m a food-news junkie despite the fact that my habit often horrifies me. Here are 10 recent non-fake news...
The untouchables
They use apocalyptic language. They talk of riots, freak-outs, insurrection... or worse. Yet, they smile when they say it.
What makes the chefs of the...
Fermenting joy
As far as Daren Cook is concerned, humans never would have made it without fermentation.
It’s hard to imagine a tolerable modern life without beer,...
The implausible burger
There was a Whopper to the left of me and an Impossible Whopper to the right as I sat at a local Burger King...
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,...
Bread for the role
It is one of the great magic tricks of modern cookery to transform day-old stale bread into simply decadent sweet and savory dishes. Thus, no...
Shaking up Salt
When a space has been a restaurant almost continuously for nearly 75 years, it retains echoes of all the people who’ve eaten and worked...
Hand pie high five
Something makes us love almost anything wrapped in dough across the globe, whether they are called samosas, pierogi, fried pies, turnovers, calzones, tiropita, bao,...
Restaurant week is a chance to find your next favorite eatery
A quick quiz: How many local restaurants do you dine at regularly? Honestly, like more than once a year? If you are normal, you...
Appetite for kindness
I was sitting at a busy Boulder restaurant with a bunch of folks, but I might as well have been eating alone. Everyone at...
