Cuisine
De-mysti-pied
Here is the secret to avoiding the dreaded seasonal disorder, crustophobia, the extreme fear of making pie crust:
Don’t.
Don’t make pie crust. Avoid the agonizing,...
Tempeh town
Living in and around Boulder, we’ve had the opportunity to taste tons of tofu, loads of seitan, and oodles of vegetable-based meat substitutes. By...
Taste of the Week: Chile rellenos @ The Parkway Cafe
I’ve always enjoyed breakfast at the Parkway Cafe. On a recent visit, while sitting on the sunny patio, I pushed past my natural inclination...
From spite to success
It was Type 1 diabetes that turned Becca Schepps on to kombucha. And it was a joke that turned Schepps on to making kombucha.
“I...
Taste of the Week: Casarecce and Fra Diavolo @ Pastaficio and...
Easy-to-serve convenience foods have gotten a bad reputation over the years, and yours truly has certainly been a vocal proponent of scratch-cooking and not...
You know what you should do? You should homebrew!
Thanks to a bureaucratic oversight during the repeal of Prohibition, homebrewing remained illegal in the U.S. until 1978. Many practiced and taught the hobby—notably...
Where the dumplings roam
Without exaggeration I can honestly say I've never met a dumpling I didn't like, whether potstickers, pierogi, pelmeni, or chicken with dumplings. It pays...
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...
What to drink with what you eat, Halloween edition
Beer and candy? You better believe it. We’ve told you time and time again that beer goes with everything. Appetizers, main courses, sides, dessert—if...
Nightmare on Gourmet Street
Chefs dressed in their whites and apron cut imposing figures as they glide through restaurant dining areas. They happily talk about complex cooking techniques,...
Spicy Pig Patty-style pizza @ Audrey Jane’s Pizza Garage
We understand the appeal of flat New York-style pizza, but we grew up calling it “New Haven-style” because of a longstanding regional conflict. Now,...
Reasons to explore flavor
Medal-wise, Aaron Stueck is having a phenomenal year.
"Because the pale bock that came out of this rye whisky barrel won a gold at the...
