Cuisine
Around the world in 800 dishes
Roy and Kat Brown had an interesting honeymoon. Instead of lounging on some exotic beach or viewing fine art in Europe’s storied museums, the...
Investing in good food
You can’t talk to a Boulder County farmer for more than five minutes without ending up talking about soil. There’s a reason for that:...
Take out minus the waste
"This is ridiculous!”
We’ve said it to ourselves more than once as we tore into our delicious, delivered dinner. Our pumpkin curry with chicken is...
Requiem for a brewery: Wild Woods Brewing Company
It’s always sad to see a
friend go. Sure, they’re off to do new things, probably great ones too, but it
still stings a bit when...
Curry-N-Kebob is a comforting favorite
Curry-N-Kebob has to be one of Boulder’s most beloved hidden gems. It’s hidden because it’s scrunched between a Papa John’s and a Quizno’s, and...
Ban the brats
They are often inappropriately loud. In a happily bustling restaurant, they are self-absorbed and oblivious to others and their needs. They really need to...
Pot in your pint
Botanically speaking, cannabis sativa (marijuana) and Humulus lupulus (hops) are close relatives. Both come from the Cannabaceae family of flowering plants, and both are...
Try this week: Catalan Sandwich @ Le Frigo
Le Frigo is a delightful Euro-style deli and market, with a walk-in cheese refrigerator, shelves filled with imported goodies like olives, sauces, jams, pastas...
Imported food raises safety questions
“We’ve all noticed asparagus and pineapples in December in the supermarkets,” says Chris Waldrop, director of the Food Policy Institute of the Consumer Federation of America (CFA...
Making it look simple
A couple of months ago, Boulder Weekly’s John Lehndorff used his Nibbles column to note Lafayette’s burgeoning food scene. Heeding the sage food writer’s words,...
Taste your place this holiday season
Making a holiday meal? Packing a food basket? Planning a get together? Sending a taste of home? Needing a treat to hand to a...
Try this week: Costillas @ Efrain’s
With a crispy, charred bark, the deeply savory, tender, fall-apart St. Louis ribs in Efrain’s costillas plate are pure satisfaction. They’re smothered in a...
