Nibbles
Saving Thanksgiving
If you are hosting Thanksgiving at your house today, complete with “Alice’s Restaurant” playing in the background, you probably won’t read this until well...
The United States of stuffing
Stuffing is the Rorschach test of American foods. Tell me how you stuff your turkey and I’ll tell you who you are, where you’re...
Room at the feast
Boulder is an absolutely distinctive place, and the city has the kudos to prove it. Boulder has been named America’s foodiest town with one...
Hacking the new apple
I grew up right next door to Johnny Appleseed.
Admittedly it was several hundred years apart, but my Massachusetts hometown, Fitchburg, was right next to...
Kitchen dancer
When Manal Jarrar talks about her food, her hands shape calligraphy in the air at Arabesque, the cafe she owns with her husband, Saib....
Biting cinema
My first conscious memory of food in movies was when the dogs’ lips met in Disney’s animated Lady and the Tramp. Lovers have duplicated...
Praising cheeses
We get excited during October about ales crafted from Colorado hops, barley, yeast and water. Some baker friends pride themselves on making pies using...
Gourd damned
They have been lying to us for decades. Almost everything we think we know about pumpkins, pumpkin spice and pumpkin pie is WRONG. There...
Steep terrain
It takes a lot for me to give up on iced tea for the calendar year. I always rue that day because I know what...
Thighs and whispers
Like any parent, I wait until I see my child in person to have The Talk. So when Hans unexpectedly visited last weekend from...
The joy of maceration
Raymond Snead says it’s all about maceration. When you do it right — that is, soaking fruit and spices in alcohol and extracting the...
Facing the flesh
Every ham you bake and every breakfast link you sizzle starts out exactly the same way with a hog dying and its carcass being...
