Nibbles
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...
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...
Sushi journey
Sushi was far from hip in the mid-1960s when an 8-year-old named Gil Asakawa arrived in the U.S. from Japan with his family. Actually,...
Stockpile stock
There is a giant bag of ice cubes in my freezer. It makes me very happy.
I don’t put these frigid gems in ice water,...
Summer food reads 2016
You have to love a cookbook that puts warning labels on some of its recipes:
“Warning! Recipes marked with this symbol are INEDIBLE and shouldn’t...
CBD with those fries?
In Boulder, it’s in your cocktail. Your sourdough brioche bun is glazed with it in Louisville. It’s on your Lucky Charms in Arvada and...
Boulder’s Michelin moment
For a restaurant, nothing beats a Michelin star award. It instantly bestows legitimacy and puts the local food scene on the map.
When the announcement...
Love apple lust
You think you know what a tomato tastes like, but you really don’t.
That’s especially true if you only eat supermarket greenhouse tomatoes, as...
When Froyo met EVOO
For the grand prize of $1 million, can you properly pronounce and list the ingredients in bibimbap and sriracha and describe what “EVOO” and...
The generic gourmet returns
It was during yet another depressing recession. I was a broke fry cook and writer when I pitched an odd food-focused radio variety show...
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...
Discovering Yucatan
Monday through Friday, Lafayette’s Off Campus Cafe is a great place to wake up with pancakes, eggs and well-made lattes. A lunch line forms...
