Nibbles
Seeding a dream
Boulder's resident seed expert explains how picking the right plants assures a healthy summer garden
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...
Hacking pie crust
Pie crust has a bad reputation. It may be tasty, but it’s impossible to make. Popular culture has transformed simple dough into this magical,...
Yelp needs help
The definition of the word “yelp” is:
“To make a sudden, short, high sound, usually when in pain.”
This came to mind when an outraged Nibbles...
Blood, sweat and cheers
Before my career in culinary journalism, I was a Boulder restaurant cook. I was burned by hot fryer oil, injured in walk-in freezers, sliced...
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...
The beauty of butchery
With prices soaring, a butcher says forget the tenderloin and explore tastier, cheaper cuts
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...
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...
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...
A toast to toast
This is my idea of the perfect a.m. trifecta.
First, an exceptional cup of freshly made coffee that fits the mood: light and fruity or...
