Cuisine
Hangin’ out with Julia
I can’t say I knew Julia Child well but I can do a fairly good “Joooo-leeeee-ahhh.” I grew up with her as a presence...
A family malt and a farm brew
There is a sort of alchemy that goes into brewing and distilling—grain, water, yeast and time yield something beautiful and delicious.
Down in Alamosa, brothers...
Try this week: Almond Coconut Danish @ Shamane’s Bakery and Cafe
Just try to walk into Shamane’s Bakery and Cafe, a cozy spot nestled in a plaza behind the old Boulder Beer location, and leave...
From jam to whiskey
Among the things that drew Chad Staehly to Colorado in the early ’90s was good beer. Then a student at Colorado State University in...
Ollin Farms’ Mark Guttridge: Boulder County ag can save the planet
Now is an important time in agriculture. It’s been said, perhaps best by renowned food writer Mark Bittman, that to care about food now...
Taste of the Week: Seeded Dark Rye Bread @ Moxie Bread...
Moxie Bread Co.’s Seeded Dark Rye isn’t for everyone, or even necessarily for those who love rye bread or marble rye for sandwiches like...
A Square Peg for a Spare Keg
It’s pretty common these days for Colorado breweries to tout Colorado grains and malts in their offerings. Even Coors built its back on Colorado-grown...
Chef and CU professor Carmen Pacheco-Borden on molé
Carmen Pacheco-Borden is one of two things, and possibly both: She’s either not your average mechanical engineering professor or she’s not your average molé...
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,...
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...
Do cookbooks still matter?
On a recent visit to the Peppercorn cookware store on the Pearl Street Mall, I found myself gawking at the hundreds of cookbooks lining...
