Nibbles
Hacking the new apple
I grew up right next door to Johnny Appleseed.
Admittedly it was several hundred years apart, but my Massachusetts hometown, Fitchburg, was right next to...
Kitchen dancer
When Manal Jarrar talks about her food, her hands shape calligraphy in the air at Arabesque, the cafe she owns with her husband, Saib....
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...
Praising cheeses
We get excited during October about ales crafted from Colorado hops, barley, yeast and water. Some baker friends pride themselves on making pies using...
Gourd damned
They have been lying to us for decades. Almost everything we think we know about pumpkins, pumpkin spice and pumpkin pie is WRONG. There...
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...
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 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...
Facing the flesh
Every ham you bake and every breakfast link you sizzle starts out exactly the same way with a hog dying and its carcass being...
To judge a crust
Being a pie contest judge sounds like a lot of fun, but you aren’t qualified just because you like pie a lot. You can’t...
Crack the ‘egg’
I grew up long ago in the land of eggplant Parmesan. As an Italian Catholic kid in New England, the Friday meatless-meal rotation featured fried...
Fueled by ripe, sweet New Haven peaches
I was just outside of Silt when the car started to smell like peaches. I figured if I had to drive from Grand Junction to...
