Nibbles
Where the dumplings roam
Without exaggeration I can honestly say I've never met a dumpling I didn't like, whether potstickers, pierogi, pelmeni, or chicken with dumplings. It pays...
Tomato speed dating
Anyway, like I was sayin’, you can grill a tomato, bake it and saute it and put it in salsa, gazpacho, and in salads...
Pass the compassion
After 2020’s safely distanced Thanksgiving Day gatherings, large groups of family and friends are reuniting to break bread this week in Boulder.
We look forward...
Hacking pie crust
Pie crust has a bad reputation. It may be tasty, but it’s impossible to make. Popular culture has transformed simple dough into this magical,...
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...
Umami: The next level
Umami is suddenly on the tips of everyone’s tongues because of the fuss being made about plant-based meat substitutes. Food alchemists are struggling to...
A Glass Act
This is one of those classic Boulder origin tales: a story with a natural foods flare, a pandemic twist and a happy ending. It...
Tempeh town
Living in and around Boulder, we’ve had the opportunity to taste tons of tofu, loads of seitan, and oodles of vegetable-based meat substitutes. By...
Putting on condiments
As a former dining critic, I don’t like to admit that there is one restaurant I like to visit for the ketchup. I dine...
One loaf leads to another
Longmont has become a true tasters’ destination. From Skeye Brewery to Anvil Distillery to St. Vrain Cidery, artful, award-winning adult beverages are plentiful. They...
Discover your roots
You wouldn’t know it now, but beets used to be bad. Several generations of Americans absolutely loathed beets.
“I always avoid eating them,” Barack Obama,...
Bites with benefits
I’m happy to admit that I truly love finding a food bargain: everything from happy-hour eats to coupons, anything to make eating in Boulder...
