Nibbles
How to eat chocolate
You might think that tasting chocolate is the one life skill you’ve fully mastered, but chances are you’re doing it wrong. For one thing,...
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...
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...
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...
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 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 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...
Rescued recipes
If you have a recipe you cherish, one that you’ve saved because you know it works, chances are you didn’t find it in The...
The buzz and the bees
Tim Brod has spent a lifetime having close encounters of the stinging kind with the bees he lives and works with. But he’s 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,...
Unboxing local flavors
There is a lot to loathe about services like Blue Apron that deliver meal prep boxes. During the height of the pandemic, lots of...
Haute dog days
Paolo Neville has been there and done that, cooking serious cuisine at fine-dining restaurants in California’s wine country and locally at The Med, Brasserie...
