Nibbles
High, dry and pancaked
Boulder bakers reveal their secrets to successfully ‘altituding’ beloved sea level family recipes
Mom’s kitchen table
It all started with lasagna. I credit my career as a print and radio journalist to daily vocabulary tests, four years of Latin, 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...
Belongings and keepsakes
First, there were the blowtorch winds, then the sirens, gas tank explosions, burnt plastic smoke, terrified conversations, and finally the surreal call to evacuate...
Back to food school
I spent most of the past year working as a prep cook for a Boulder caterer. When I walked into the kitchen I was no...
Kids suffer as hipster parents name them after trendy foods
I am so over kale. I’m weary of it in smoothies. I don’t like the leafy green vegetable (and former garnish) as a juice. Kale...
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...
Local flavors
It’s hard to figure out what’s going on food-wise in Boulder and around the state. Various publications and organizations have local bloggers and columnists...
I <3 Falafel
I’m not a vegan nor a vegetarian. I do enjoy yummy animal proteins, but I often end up going meatless when I’m out. These...
Cooking under the hood
How hot is it today?
For sure, it’s just too toasty to turn on the stove, never mind the oven in your house. While it...
Quest for queso
Chile con queso — we just call it “queso” — may be the perfect global comfort food. Everybody gets partial credit for the comforting...
Labored days
It had been ages since our water glasses were refilled. No one had taken our drink or appetizer orders yet. We were hungry.
A chalkboard...
