Nibbles
How not to make coffee
First, buy coffee beans and leave the bag half-open on the counter for a month.
Then, run the beans through a spice grinder until thoroughly...
Waste makes taste
Lots of Colorado food companies call their products “local,” but it may really mean “regional.” Many restaurants detail the local source of their ingredients...
Canned good
I’ve seen some of the best palates of my generation dimmed by bottle after bottle of tasteless and vastly overpriced supermarket spaghetti sauce. This...
Find fresh flavors and new eateries during First Bite
Your friends and family have noticed that you only eat out at six or seven restaurants. Honestly, three of those are pizzerias. What happened...
Born to bake
This éclair is the stuff of dreams, a chewy cream-puff expanse crammed with thick, sweet whipped cream and glazed thickly with dark chocolate. So...
Brunch, Casa Bonita, and a homebrew
Sometimes it only takes one bite to know that someone strong is behind the scenes obsessing about quality and attention to detail.
Take the quintessential...
Enjoy going nude
Small natural foods stores and co-ops have been an essential part of Boulder’s zeitgeist since the 1970s, when New Age Foods, Green Mountain Granary,...
Dining and the dogs
Glancing at a labradoodle companion being fed expensive Italian food a couple of tables away at a Boulder eatery, a curious thought crossed my...
Brunch boom
Sunday brunch was invented in Boulder in 1978 at eateries like Nancy’s Restaurant. These places treated breakfast as a serious meal. There was a...
Mono Mono Korean Fried Chicken
Except for rice and beans, there may be no more global dish than fried chicken. At Lafayette’s new Mono Mono Korean Fried Chicken, double-frying...
Side order of sustainability
The Snail of Approval and Zero Foodprint awards help diners put their money where their values are
When Froyo met EVOO
For the grand prize of $1 million, can you properly pronounce and list the ingredients in bibimbap and sriracha and describe what “EVOO” and...
