Cuisine
Dear Santa
There is almost always a tangerine, maple sugar candy, a walnut and chocolate coins in my stocking every Christmas morning. These small traditions are...
Embracing the Rhone Rangers
Raise your hand if customers regularly come in and ask for a good Cabernet.”
I recently issued this directive to a group of 40 sommeliers,...
The bite is back
Raise your hand if you only eat or order regularly from the same six eateries. Be honest. Has that preferred restaurant list gotten shorter?...
The butterfly sausage effect
Conventional wisdom says there are two things you never want to watch being made: sausages and laws. If you knew what went into creating...
Try this week: The Torresdale @ D’Angelo’s Italian Deli
D’Angelo’s in north Boulder is a terrific little Italian deli. The menu (and names of menu items, and decorations for that matter) are inspired...
Apple pie, baseball and tacos
I love tacos. I love their simplicity. They are the perfect street food: easy to prepare, filling, messy, delicious.
This is no radical statement. It’s pretty...
Perfect pita pillows creamy hummus, a salsa recipe from Janos Wilder,...
Hummus and pita bread.
We eat that once uncommon Middle Eastern fare all the time and that duo is available in many local restaurants and...
A single-malt with echoes of Scotland
Scotland is famed for its single malt whisky, sought out by whiskey snobs all over the world, including this writer. Each distillery spread across...
Cut it (the meat) out
We should’ve expected this. As soon as Gov. Jared Polis proclaimed March 20 Colorado’s MeatOut Day, a long-running national event that encourages people to...
Drink what you love — and what you don’t
Brewery taprooms are one of the very few places — dentists’ offices being the other I can think of — where people often ask for things they won’t like...
To judge a crust
Being a pie contest judge sounds like a lot of fun, but you aren’t qualified just because you like pie a lot. You can’t...