Nibbles
When life gives you way too much watermelon
People look at you kind of funny when you’re standing in the produce department with a watermelon on each arm. I was weighing the...
Cooking under the hood
How hot is it today?
For sure, it’s just too toasty to turn on the stove, never mind the oven in your house. While it...
Green(er) Gobblin’
11 ways to avoid making food waste a side dish at your Thanksgiving dinner
‘Babette,’ Bourdain, baked goods toasted at Boulder’s Food Film Fest
The first time I saw Babette’s Feast, I left the theater ravenously famished, emotionally drained and spiritually moved.
One of the Danish film’s key characters,...
Small Rules
Sometimes I’m just not in the mood to deal with the Boulder Farmers Market. Don’t get me wrong. I’ve been a supporter since it...
Born to bake
This éclair is the stuff of dreams, a chewy cream-puff expanse crammed with thick, sweet whipped cream and glazed thickly with dark chocolate. So...
Once upon a Snarf
Snarf’s was a different kind of Boulder sandwich place from the moment it opened in 1995. The odd restaurant shack on quiet east Pearl...
The people’s vegan
Vegans are hard to find in much of the United States. Not so in Boulder, a town awash in vegans and vegan-friendly folks plus...
Pouring and pairing
Julia Herz hadn’t really planned on spending her life in beer, but she’s thrilled it worked out that way.
Herz is the craft beer program...
The global stuffing
I’m not here to debate whose family stuffing recipe is the best. Clearly, my stuffing is the greatest of all time. That said, this...
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...
Growing hotties
Yes, I know it is only February. Our snowiest month is still ahead.
Veteran gardeners know that Colorado’s sunny spring weather is designed to break...
