Nibbles
Get your goat
Regrets? I have a few... including the fact that I didn’t get goat until late in my culinary life. Like a lot of folks...
Push your vegetable envelope with scallions, kohlrabi, fava beans and chard
This time of year I love sweet ripe tomatoes, freshly dressed lettuce and buttered roasted corn as much as any person can, but there...
Take the family
They’re back!
The friends, the family and the friends of family are dropping by for a visit. After moving to Boulder I noticed a phenomenon:...
Fingers roasting on an open fire
While writing this column I took a break to do some dinner prep. As I chopped onions, I put my chef’s knife too close...
Crying season
French onion soup has everything that you want in a food experience.
It comes to the table with a heat warning and smoke wafting...
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...
Pass the compassion
After 2020’s safely distanced Thanksgiving Day gatherings, large groups of family and friends are reuniting to break bread this week in Boulder.
We look forward...
Waste makes taste
Lots of Colorado food companies call their products “local,” but it may really mean “regional.” Many restaurants detail the local source of their ingredients...
How not to make coffee
First, buy coffee beans and leave the bag half-open on the counter for a month.
Then, run the beans through a spice grinder until thoroughly...
The butterfly sausage effect
Conventional wisdom says there are two things you never want to watch being made: sausages and laws. If you knew what went into creating...
Colorado flavor tripping
Have you been immersed?
We are not talking about baptism, but it can be a sort of religious experience. Immersive experiences are all the buzz...
Heart of the kitchen
According to Wendi Calder, the mission of Boulder Food Rescue (BFR) is a winner all around:
Take fresh edible produce destined for the landfill...
