Nibbles
When Ginger Pig flies
You don’t need GPS. Just follow your nose to figure out where Natascha Hess is cooking today. Sniff for the triad of garlic, ginger...
The passing of gas
I miss having gas, I really do. My furnace uses it, but not the stove in my apartment. I spent years cooking in professional...
Putting on condiments
As a former dining critic, I don’t like to admit that there is one restaurant I like to visit for the ketchup. I dine...
The Thai that binds
Fragrant steam permeates the kitchen as Bee Rungtawan Kisich works the wok in her Lafayette home.
She adds fresh tilapia, onions, mushrooms and tomatoes and...
Ramen vs. Ramen
The ramen I grew up with is not the ramen I love as a grownup.
It’s confusing, much like a tangled mess of wheat noodles....
Better than a sweater
In my other guise as a Lyft driver, I ferry visitors every day around Boulder between hotels and eateries. They come from all over...
Taste here now
Let’s face it: Lots of us are stuck when it comes to cooking, myself included. We make variations on the same five dishes using...
Small Rules
Sometimes I’m just not in the mood to deal with the Boulder Farmers Market. Don’t get me wrong. I’ve been a supporter since it...
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...
The citrus variations
I asked a lot of big questions when I was a kid, some spiritual and some practical. Maybe that was a clue to my...
Grill cheese NOT grilled cheese
Pay attention. A light bulb (preferably a low-energy LED bulb) will go on over your head when you find out about grilling cheeses.
No, NOT...
Nightmare on Gourmet Street
Chefs dressed in their whites and apron cut imposing figures as they glide through restaurant dining areas. They happily talk about complex cooking techniques,...
