Nibbles
Grill cheese NOT grilled cheese
Pay attention. A light bulb (preferably a low-energy LED bulb) will go on over your head when you find out about grilling cheeses.
No, NOT...
How to become a mashed potato GOAT
For all its culinary hipness, Boulder is really ground zero of the Mashed Potato Belt. You don’t have to look far to uncover the...
An adaptable chef
On any given Saturday at 7 p.m., nearly every table is occupied at 1914 House restaurant in downtown Niwot.
In the kitchen, chef Justin Hirshfield...
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...
Love and lunch
Sipping an Americano at a Boulder cafe, I watched a 30-something woman swiping right rapidly though potential mates on a dating app. This parade...
A passion for paella
You’re never alone when you eat paella.
That’s not some old Spanish saying. It’s a fact. Paella isn’t something delivered by DoorDash that you ingest...
Dinner deliverance
Between COVID variants, ingredient shortages, and hard-to-find workers, Boulder restaurants have struggled the past two years. One thing that has helped them survive has...
Remembrance of fried clams past
No sooner had the crunchy nugget touched my mouth than a chill went up my spine and I stopped — looked at my sister...
Woodstock for foodies
It’s not happening quickly, but the greatest minds and tastes in the world are once again coming to Denver this weekend for Slow Food...
Corn do’s and don’ts
For true believers, corn comes slathered with anxiety and an expiration date.
On the way back from swimming at the pond with us kids, my...
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...
The buzz and the bees
Tim Brod has spent a lifetime having close encounters of the stinging kind with the bees he lives and works with. But he’s not...
