Cuisine
Flavor versus fire
The last thing the food world needs is another hot sauce. Endless rows of identical tall bottles with ominous-sounding names already line the shelves.
The...
Glazed and consumed
You walk into a cloud heavy with the scent of fried dough, sugar and coffee at Boulder’s new Voodoo Doughnut. Your eyes lock on...
Rama Ramen crafts noodle bowls
With news that the proposed 15,000-square-foot indoor and outdoor food truck park in Boulder is moving forward, it’s a good sign that when I...
Chef Kyle Mendenhall on music and cooking
Kyle Mendenhall — the chef who helped launched The Kitchen’s national enterprise, and whose new restaurant, Arcana, was recently billed by the New York...
A back-to-school pig’s tale
It seems out of place, this beat-up old 1,500-pound concrete pig whose faded paint is gouged and pockmarked. Yet, this worn hog has his...
Favorite Nibbles
Nobody expects to find doughnuts dished from an Airstream trailer by the railroad tracks in Boulder. Yet, there I was enjoying an outstanding scratch-made,...
Frozen aloha
It sounds pulled out of a Dickens novel: A woman named Snow by her half-Canadian parents is raised in Hawaii, moves to the mainland...
Babettes’ Steve Scott on grain sourcing, rising rents and baking beautiful...
Steve Scott is not your typical artisanal baker. After nearly two decades baking in shops from California to Colorado, the former semi-pro cyclist opened...
A passion for paella
You’re never alone when you eat paella.
That’s not some old Spanish saying. It’s a fact. Paella isn’t something delivered by DoorDash that you ingest...
Another roadside cucina
The one where Massimo and Vittorio dish fine Italian cuisine at a self-serve gas station in Lyons.
Longmont’s Little Brooklyn
According to Steve Podel, a real pastrami sandwich should be like the one on the table in front of me.
The pastrami is quite juicy,...
A sip of CBD
For John Simmons, co-founder of Boulder’s Weller drink company with Matt Oscamou, one moment on Pearl Street captured the changing CBD reality. “We were...
