Nibbles
Pie-minded enterprise
It was just another 200-pie day for chef Christine Carr at Boulder’s Tip Top Savory Pies, spreading buttery dough with a rolling pin, making...
Flavor versus fire
The last thing the food world needs is another hot sauce. Endless rows of identical tall bottles with ominous-sounding names already line the shelves.
The...
Glazed and consumed
You walk into a cloud heavy with the scent of fried dough, sugar and coffee at Boulder’s new Voodoo Doughnut. Your eyes lock on...
The cure for retirement
How a chef and a grower are bringing fine homegrown fare to a Boulder organic farm stand
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...
How to get fat
Longmont’s Fatworks peddles artisan lard, tallow, ghee and all things fat and healthy
Summer s’mores secrets
S’mores — originally created to feed large groups of Girl Scouts — contain one key ingredient that has long been considered an aphrodisiac. Ironically,...
Speaking in tongs
Boulder’s Tundra spoon-feeds restaurant and home cooks with the exact food tools of the trade
Kids suffer as hipster parents name them after trendy foods
I am so over kale. I’m weary of it in smoothies. I don’t like the leafy green vegetable (and former garnish) as a juice. Kale...
Cornering the Market
Go the distance. That’s the prime directive. Walk through the whole Boulder Farmers Market first, before you buy anything, says manager Liz Thomas. “It’s...
Another roadside cucina
The one where Massimo and Vittorio dish fine Italian cuisine at a self-serve gas station in Lyons.
