Nibbles
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...
Steep terrain
It takes a lot for me to give up on iced tea for the calendar year. I always rue that day because I know what...
Open & Shuttered
Dear Future Food History Researcher,
As the year 2020 arrived, we heard that Ralphie’s Bar and Grill, which only opened in February, would close by...
The Big Dipper
The muggy summer afternoon snapshot features a back seat crammed with bathing-suit clad siblings united in a desperate plea: “Dairy Queen, please!”
Going out for...
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...
Tomato speed dating
Anyway, like I was sayin’, you can grill a tomato, bake it and saute it and put it in salsa, gazpacho, and in salads...
A hint at Boulder’s true food history
Buttermilk Candy. Orange-Pineapple Congealed Salad. Potato Chip Cookies.
Unpretentious recipes for everyday and special occasion dishes like these fill the pages of one of my favorite Boulder...
Doughnut enter
Traditionally, after long and successful lives elsewhere in the U.S., doughnut shop chains come to Boulder County to die.
Deep-fried dough — filled and topped...
Biting cinema
My first conscious memory of food in movies was when the dogs’ lips met in Disney’s animated Lady and the Tramp. Lovers have duplicated...
Picnics with bison
I hate to be a bummer, but there are only 144 shopping days until Christmas. More importantly, there are only four weeks left until summer...
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...
Second helpings
My first taste of Wayne’s smoked pork belly was a revelation, as was a bite of the Mediterranean Market’s spinach pie. Hidden among the...
