Nibbles
Flavor versus fire
The last thing the food world needs is another hot sauce. Endless rows of identical tall bottles with ominous-sounding names already line the shelves.
The...
The Old Man and the Pizza
It’s hard to miss Antonio Laudisio at the Boulder County Farmers’ Market where generations of customers have lined up for his smoky pizzas and Polenta...
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...
Bites with benefits
I’m happy to admit that I truly love finding a food bargain: everything from happy-hour eats to coupons, anything to make eating in Boulder...
The art of dinner
Barbara Shark is a painter. She discovered a passion for art in high school and began pursuing it as a way of life. She...
Tik taught not
As an unabashed pasta lover, friends told me I had to watch a TikTok cooking video. I don’t want to spoil the plot, but...
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...
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...
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...
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...
Down on the farm stand
The real local flavors are out there, but you have to know where to look.
The French term terroir refers to the character and taste...
Umami: The next level
Umami is suddenly on the tips of everyone’s tongues because of the fuss being made about plant-based meat substitutes. Food alchemists are struggling to...