Nibbles
Hooked on curds
My transcendental fromage moment occurred in 2004 during an epic lunch with my family at L’Espadon restaurant in the Paris Ritz hotel. I was...
Liquor and lunch
I was rounding the corner near the shelves of Colorado-made spirits and wines a few weeks ago when I saw something that stopped me in...
From palette to palate
When Mike Johnston was growing up in Chicago there were herbs and spices in his mother’s kitchen. “My Mom was a good home cook....
Fields of dreams
If you are a longtime Boulder local, you already know what this Saturday means.
If you are a newcomer — someone who has moved...
SPAM shaming
A lot of us live in Tofu Town and its surrounding communities. Boulder is the epicenter of the natural foods industry. National press journalists...
Stockpile stock
There is a giant bag of ice cubes in my freezer. It makes me very happy.
I don’t put these frigid gems in ice water,...
The global stuffing
I’m not here to debate whose family stuffing recipe is the best. Clearly, my stuffing is the greatest of all time. That said, this...
Market futures
Walking toward 13th Street on the first Saturday of the Boulder County Farmers Market, a palpable buzz filled the chilly air. We all missed...
Love apple lust
You think you know what a tomato tastes like, but you really don’t.
That’s especially true if you only eat supermarket greenhouse tomatoes, as...
Will it waffle?
I have never been a waffler. Even when I’ve eaten at Waffle House restaurants I haven’t ordered waffles. (The hash browns are great.) My...
Arugula’s Alec Shuler started with chicken and rice
After earning a biology degree in 1995 from the University of Colorado, Alec Schuler had two urgent goals. “To travel and to ski,” he...
Fear of frying
I hadn’t fried anything in years.
I pan sauté ingredients all the time in olive oil, but that’s not the same. It has been drilled...
