Nibbles
The implausible burger
There was a Whopper to the left of me and an Impossible Whopper to the right as I sat at a local Burger King...
Heading to the kitchen
Sheila Lucero did not grow up dreaming of being an executive chef. Her goal was not to oversee the food at five restaurants in...
Born to bake
This éclair is the stuff of dreams, a chewy cream-puff expanse crammed with thick, sweet whipped cream and glazed thickly with dark chocolate. So...
The most american foods
Thanks, internet. Because of you, things I wrote before the turn of the century continue to haunt me like a photo of a youthful...
The joy of ugly produce
We hold this truth to be self-evident: Americans today are wimps when it comes to dirt, especially on their vegetables and fruit. It seems...
Sibling rivalry
Standing at his booth handing out tasty samples, a vendor at the Longmont Farmers Market leans forward and confides conspiratorially:
“Actually, Longmont is a better...
Hand pie high five
Something makes us love almost anything wrapped in dough across the globe, whether they are called samosas, pierogi, fried pies, turnovers, calzones, tiropita, bao,...
Where the dumplings roam
Without exaggeration I can honestly say I've never met a dumpling I didn't like, whether potstickers, pierogi, pelmeni, or chicken with dumplings. It pays...
The Cure for retirement
Jim Smailer is a true restaurant legend. As the longest-serving chef in recent Boulder history, he cooked for an unheard-of four decades at the...
Salumi boom
The word of the moment on menus seems to be “salumi.” You see it among the starters, appetizers, small plates and tapas at local...
Quest for queso
Chile con queso — we just call it “queso” — may be the perfect global comfort food. Everybody gets partial credit for the comforting...
Seeding a dream
Boulder's resident seed expert explains how picking the right plants assures a healthy summer garden
