Cuisine
A rare whiskey in the wild of Colorado
Once, at a high-end whiskey bar in Chicago, a friend of mine spent $100 on a flight of Pappy Van Winkle, one of the...
Grill cheese NOT grilled cheese
Pay attention. A light bulb (preferably a low-energy LED bulb) will go on over your head when you find out about grilling cheeses.Â
No, NOT...
Taste of the Week: A manly breakfast pieÂ
For a short and stupid time in 1982 and afterwards, some American men stopped eating egg pie. A bestselling book was published that year...
Speaking in tongs
Boulder’s Tundra spoon-feeds restaurant and home cooks with the exact food tools of the trade
Taste of the Week: A slice of seeded perfection
No loaf of bread is ever absolutely perfect, but I sampled a loaf from Boulder’s Dry Storage recently that came pretty close. There’s a...
Taste of the Week: A totally cool taco
From the beginning, Fresh Thymes Eatery was designed to feed everyone, no matter their dietary persuasion—carnivore, vegan, vegetarian, paleo or keto—a gluten-free, sustainably sourced...
Meat the future
Cultured, fermented and 3D printed foods are almost on the table, but will dinner still taste good?
Taste of the week: Croquetas and Quince
Sitting on the sunny patio at Gemini, I was gazing at a sea of flowers and a highly watchable parade of passers-by when my...
