Cuisine

Aaron Kirschner’s current dessert on the Black Cat menu is a beautifully plated dish of rose-scented peaches, peach granita, thyme syrup, peach powder and vanilla mascarpone mousse...

If any grape demands contemplation, it’s pinot noir...

The next grand opening in Boulder for the foodie crowd isn’t a restaurant. Nor is it going to last more than one night. Or have a set menu...

When the Haystack Mountain Goat Dairy opened in 1989, no one was really making cheese in Colorado, according to John Scaggs, the dairy’s director of sales and marketing...

As we discussed last week, Mountain Sun’s Stout Month — a month-long celebration of the dark arts — is a Boulder institution at it’s...

A recent move by the World Trade Organization (WTO) threatens to put more mystery in your meat, while undermining our national sovereignty...

Pan Seared Diver Scallops The Greenbriar Inn, 8735 N. Foothills Highway, Boulder, www.greenbriarinn.com It’s that time of year when the thought of fine dining in a...

This is the first in a two-part series addressing one of the central challenges of the local food movement: what exactly the word “local” means on the consumer end of the market. The second part will explore what it means for food producers...

In the movie, Chef, Jon Favreau as Chef Carl Casper storms out of the brickand-mortar world after a scathing review and a public display of outrage at the reviewer. He eventually decides to “take it back to something simple,” finding his passion and joy again as he ...

Boulder, Boulder, Boulder. You have a lot of catching up to do. Yes, even in craft brewing...

Perhaps you round out your child’s lunch with healthy-sounding extras like cereal bars, fruit roll-ups, mixed fruit cups and fruit drinks. Most of these products contain synthetic food dyes, and a single item might contain as many as four or five...

For the fourth consecutive year, Left Hand Brewing will bring its joint beer festival and snowboard competition, Hops + Handrails, to Longmont this Saturday,...