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Thursday, October 1,2015

The problem with garlic

The garlic you’re cooking with is probably lousy. Here’s how to fix that.

By Ari LeVaux
The problem with buying garlic at the store is this: the varieties that growers like to produce are not the kinds of garlic that people would choose to cook with if they had a choice. But most people don’t realize they have a choice, because inferior garlic is all they’ve ever known.
Thursday, September 24,2015


On leaving the brick and mortar for the mobile restaurant

By Noel Phillips
In the movie, Chef, Jon Favreau as Chef Carl Casper storms out of the brickand-mortar world after a scathing review and a public display of outrage at the reviewer. He eventually decides to “take it back to something simple,” finding his passion and joy again as he opens a food truck. The plot is a common one: jaded protagonist reinvents himself and discovers new meaning in life, but Chef touches on more than one man’s journey to regain vision. Chef also brings new focus to the food truck industry and some of the reasons behind the increasing number of gourmet chefs leaving birck-and-mortar fine dining to run a truck.
Thursday, September 17,2015


Greek Festival brings other worlds, other times to Boulder

By Matt Cortina
Sunday feels like the end of summer because Monday morning is cloudy and the wind is blowing hard. But Sunday is hot, and I’m in the sprawling yard of the Greek Orthodox Church. The yard is roped off to form a temporary parking lot, like a family reunion at an aunt’s house because she just, you know, has the one small driveway.
Thursday, September 10,2015

Moving up

On making the move from fine dining to casual curbside fare

By Grace Boyle
Tim Payne is a busy man. Through his food business Farmer Girl, he’s a caterer, runs a food truck, hosts farm and pop-up dinners, and he just opened a stand in Avanti’s food hall and eatery in Denver. Glancing at his portfolio, the concepts are mobile and casual, yet diversified. However, Payne’s food business hasn’t always been that way.
Thursday, September 3,2015

Beg, borrow and steal

How and how not to bargain at the farmers’ market

By Ari LeVaux
It’s good to be able to drive a hard bargain; when buying a used snowboard on Ebay, for example, or attempting to stay out of a corrupt policeman’s car in some foreign city, with only $50 in your pocket. On such occasions, one should negotiate with all of the cunning one can muster.
Thursday, August 27,2015

All roads lead to Scotch

No matter what you drink now, you too can be a single malt whisky drinker, friend

By Matt Cortina
About eight months ago I made a New Year’s resolution to “get into” Scotch. Scotch, or “single malt whisky,” as I’ve since been corrected numerous times like some dumb alcoholic child, had never made it into my drinking portfolio, even though I love...
Thursday, August 20,2015


How locavores will destroy the world

By Ari LeVaux
In the last 20 years, the amount of local foods consumed in the American diet has tripled, according to USDA, and now comprises two percent of food consumed in the U.S. As with anything that’s popular, some have seen fit to tear it down. Why do they do this? Do they find the locavores to be annoying, or do they seriously believe, as many argue, that local food enthusiasts pose a threat to the planet?
Thursday, August 13,2015

Making a beer run

Shoes and Brews in Longmont brings running and craft beer together

By Grace Boyle
Cheers and clapping come from the road as two eager runners take off in a sprint in the 800-meter road challenge for Shoes and Brews in Longmont. As the two runners loop back and head to the finish line, with Longs Peak looming behind them, owners, bystanders and shoe shoppers are whistling and counting down their time, urging them to the finish line.
Thursday, August 6,2015

Superfood does a body good… or does it?

A look at the dark alter egos of superfoods

By Renee Moen
Superfood; the term is thrown about with such abandon it seems to have lost most of its influence. Yesterday’s must-have health consumable is today’s discount fodder. Foods that have been dubbed as superfoods are equated with health and well-being, but is it possible to get too much of a good thing?.
Thursday, July 30,2015

The ‘it’ crop

Cauliflower is booming in Boulder County and beyond

By Noel Phillips
Growing up, outside of being the ugly, bad-tasting vegetable no one wanted on the veggie platter at parties — the one even ranch dressing couldn’t help — cauliflower was rarely seen at my house, but for one exception: fried cauliflower. In my current commitment to healthy, conscious eating and living, I cringe at the memory, but the smell of frying cauliflower remains a vivid part of my childhood. I can still hear the Fry Daddy bubbling and churning like a witches’ cauldron as my step-father dropped battered cauliflower florets into the waiting hot oil like tiny virgins being sacrificed to our appetites.