Nibbles
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...
To judge a crust
Being a pie contest judge sounds like a lot of fun, but you aren’t qualified just because you like pie a lot. You can’t...
Crack the ‘egg’
I grew up long ago in the land of eggplant Parmesan. As an Italian Catholic kid in New England, the Friday meatless-meal rotation featured fried...
Fueled by ripe, sweet New Haven peaches
I was just outside of Silt when the car started to smell like peaches. I figured if I had to drive from Grand Junction to...
Tourists in aisle three
Boulder is clearly a magnet for tourists. Some come for the weather, the activities and the yoga pants. Others are clearly drawn by Boulder’s...
Listening to Clark
The word “moxie” means “force of character, determination or nerve,” according to the Oxford English Dictionary. The breads produced at Moxie Bakery are also...
Kernels of knowledge
As the first fresh Boulder County-grown corn comes to markets, stands and stores, the cooking advice is pretty simple: Don’t mess with what selective...
Off-road nibbling
During summer’s peak travel season I get variations on the same question from friends and sometimes strangers that go something like this: “We’re driving...
Push your vegetable envelope with scallions, kohlrabi, fava beans and chard
This time of year I love sweet ripe tomatoes, freshly dressed lettuce and buttered roasted corn as much as any person can, but there...
The Old Man and the Pizza
It’s hard to miss Antonio Laudisio at the Boulder County Farmers’ Market where generations of customers have lined up for his smoky pizzas and Polenta...
Where the wild blues are
The Blueberry Man always showed up at the back door of my childhood home on hot summer Saturday mornings. I never knew the name...
