Nibbles
Will it grill?
Cucumbers are not the first thing you think of when choosing something to grill. Neither is butter or watermelon or bread.
Would they even...
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...
50 shades of green
Superfood spinach stars in spanakopita, sambusek and saag on Boulder menus
In crust we trust
I love a pretty pie, but as a pie judge for the past 30-plus years, I’ve learned that many pies hide their craveable flavors...
The untouchables
They use apocalyptic language. They talk of riots, freak-outs, insurrection... or worse. Yet, they smile when they say it.
What makes the chefs of the...
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,...
On the baked goods trail
Getting out of town in the past year, I’ve appreciated the bluebird skies, pristine vistas and hairpin turns because almost everywhere I went when...
Praising cheeses
We get excited during October about ales crafted from Colorado hops, barley, yeast and water. Some baker friends pride themselves on making pies using...
The very, very scary menu
Once upon a dark and stormy night last week, I was consumed by the thought that food is as much about fear as it...
The joy of maceration
Raymond Snead says it’s all about maceration. When you do it right — that is, soaking fruit and spices in alcohol and extracting the...
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...
Taste- making city
If you are in Kansas City, be sure to visit Jax Fish House. You can grab lunch at The Kitchen Next Door when you...
