Nibbles
Blood, sweat and cheers
Before my career in culinary journalism, I was a Boulder restaurant cook. I was burned by hot fryer oil, injured in walk-in freezers, sliced...
Salumi boom
The word of the moment on menus seems to be “salumi.” You see it among the starters, appetizers, small plates and tapas at local...
The new food patriotism
The last thing on Ruth Reichl’s mind as the pandemic began in 2020 was to make a food documentary. Like the rest of us,...
Grocerants and pulses rising
For as long as I can remember I’ve been a food trend nerd and fascinated by the food of the future as depicted in...
Batter up: savory pancakes inspire kitchen creativity
I had left Mom and the McGill University cafeteria behind circa 1973, and faced the prospect of feeding myself for the first time. Our...
Meat the future
Cultured, fermented and 3D printed foods are almost on the table, but will dinner still taste good?
Grain bowl game
I can’t stand quinoa.
I know that’s heresy in Boulder County, where quinoa is more common on menus than cheeseburgers.
I loathe quinoa’s squishy, rubbery texture, its...
Yuletide eatings
I’ve lived in locales that nobody would visit except my Mom and my best friend. Boulder is not like that. If you’ve lived here...
Discovering Yucatan
Monday through Friday, Lafayette’s Off Campus Cafe is a great place to wake up with pancakes, eggs and well-made lattes. A lunch line forms...
Thighs and whispers
Like any parent, I wait until I see my child in person to have The Talk. So when Hans unexpectedly visited last weekend from...
The greater pumpkin
Canned pumpkin is a lot like canned music.
Both require old-fashioned devices to use, and both products are highly over-processed. You need tinny loudspeakers and...
Lettuce debate
In one of my singular childhood memories, my mom stands at the kitchen counter in the old, white house. She is up to her...