Nibbles
An ode to okonomiyaki
During my freshman year in a college dorm, the eating was easy, if not especially tasty. The first time I had to feed myself...
The power of cheesy bits
Necessity can be a mother, and it helped birth crackers so outrageously tasty you can immerse yourself in them at Meow Wolf’s Convergence Station...
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...
Return to scenter
If you open up your snail mailbox and find that it smells like blue raspberry popsicles, do not be alarmed, and do not call...
The implausible burger
There was a Whopper to the left of me and an Impossible Whopper to the right as I sat at a local Burger King...
Stocking up
When it comes to the whole gift-giving gig, we tend to overthink the solution to the perfect present. Instead of finding something unique for...
What Would Tony Do?
I’ve been writing Nibbles for 30 years or so. Some columns have virtually written themselves. This one has been agony, a bitter pill to...
The joy of ugly produce
We hold this truth to be self-evident: Americans today are wimps when it comes to dirt, especially on their vegetables and fruit. It seems...
How to become a mashed potato GOAT
For all its culinary hipness, Boulder is really ground zero of the Mashed Potato Belt. You don’t have to look far to uncover the...
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...
How Boulder became the birthplace of National Pie Day
On Saturday, the people of the United States will enjoy a day devoted to the dessert that defines our country, National Pie Day. Few...
Open and shut
2023 may be remembered as the year the restaurant scene in Boulder County came back to life. Reanimated by the inaugural Colorado Michelin awards,...
