Nibbles
Marrying meals
Devising a wedding day menu that fits everybody’s dietary desires can be a tasting challenge
A back-to-school pig’s tale
It seems out of place, this beat-up old 1,500-pound concrete pig whose faded paint is gouged and pockmarked. Yet, this worn hog has his...
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...
Our comeback summer
We’ve missed it. All the sips, tastes and “yums.” Frankly, we missed “us.” We took for granted that every Colorado summer would be packed...
The teas that bind
The Boulder Dushanbe Teahouse is an otherworldly icon. Its ornate carved plaster panels, colorful ceramic tile mosaics and fragrant rose garden are a breath...
When life gives you way too much watermelon
People look at you kind of funny when you’re standing in the produce department with a watermelon on each arm. I was weighing the...
Haute dog days
Paolo Neville has been there and done that, cooking serious cuisine at fine-dining restaurants in California’s wine country and locally at The Med, Brasserie...
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...
A little pickle-ish
It takes guts to get through this life in good shape; in particular, guts full of hard-working helpful microbes.
The scientific evidence, like a...
Laf’ it up
I live in Lafayette, Boulder County’s hot new food, drink and dining destination.
Right. If you are laughing to yourself, don’t feel bad: You have a...
Boulder’s brunch revival
Contrary to street rumors at the time, brunch was not created in Boulder in the 1970s, but the weekend meal has found a warm...
Summer food reads 2016
You have to love a cookbook that puts warning labels on some of its recipes:
“Warning! Recipes marked with this symbol are INEDIBLE and shouldn’t...