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,...
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...
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...
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...
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...
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...
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...
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...
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 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...
Head east to discover County’s best new food
When Boulder’s 2018 food season reaches its grand finale this weekend, the celebration will actually take place, appropriately, in Longmont.
The 12th annual Winter...
