Home » Articles » Cuisine »  Cuisine
Thursday, August 15,2013

Boulder County hop growers contribute to craft beers

By Camilla Sterne
The female Humulus lupulus, or hop plant, is something that all beer drinkers encounter every time they indulge in a cold one.
Thursday, August 8,2013

Gourmet camp food: Better dining under the stars

Authors encourage gourmet cooking for camping, backpacking

By Steve Weishampel
At home or at a restaurant, people don’t settle for boring food. And when they pack up the family and head out to a campsite, Robin Donovan says, that shouldn’t change.
Thursday, August 1,2013

The taco, revisited

Chefs put new twists on a classic

By Joseph Wirth
The taco has deep, traditional roots that go back as early as 18th-century Mexico, and still today those same flavors can be found at traditional Mexican restaurants across the United States and in Boulder County.
Thursday, July 25,2013

Cocktails with a kick

Why bartenders, patrons embrace peppery spice

By Steve Weishampel
There’s little doubt spicy cocktails have found a place on many menus. So Boulder Weekly sought the thoughts of several bartenders, mixologists and general managers around Boulder to find out what appeals to drinkers about spicy cocktails and whether capsaicin, chili peppers’ spicy chemical, is too hot to handle.
Thursday, July 25,2013

Relocation of The Buff delayed by building permits

Owners of Boulder breakfast staple waiting on remodel

By Ainslee Mac Naughton
Overflowing plates of hearty brunch food, tart Arnold Palmers in mason jars and silverware wrapped in mismatched cloth napkins crowd the tables shared by college students and older Boulder residents at The Buff. It’s hard not to feel at home in the restaurant that’s become a Boulder staple — and the $1 mimosas and Bloody Marys don’t hurt.
Thursday, July 18,2013

The pickling revolution takes Boulder

By Camilla Sterne
Throughout Boulder County, citizens and businesses alike are lining their shelves and pantries with a similar assortment of carefully pickled goods. A long-standing cross-cultural tradition has found its place in the community, in the form of instructive classes and local products.
Thursday, July 11,2013

School's out for summer

Hill’s restaurants aim to replace students with other customers

By Patrick Fort
Boulder’s University Hill neighborhood has a reputation for being the students’ part of the city. After all, it’s located directly across Broadway from the University of Colorado Boulder, and the Hill’s home to many of the bars frequented by students. But what happens to business when they leave for the summer? Do Hill businesses hit tough times, and how hard is it to survive without students?
Wednesday, July 10,2013

Take a shot

Shmaltz's Slingshot provides a drinkable hops kick

By Steve Weishampel
Shmaltz Brewing Company’s He’Brew beer has quite the balancing act going on beneath its humorous exterior. With one brewery in San Francisco and another in New York, no other brewery is as immersed in the struggle of balancing the country’s craft beer tastes.
Wednesday, July 3,2013

Squashing the stigma of eating bugs

By Greg Beato
By 2050, the U.N. predicts, our planet will be inhabited by 2 billion more humans. If income and body mass continue their current upward trends, those billions will be richer and fatter than we are. That means they’ll want meat, not grain. They’ll also want seconds. But will 2050’s concentrated agricultural feeding operations — much less its free-range heritage pig farms — be able to produce enough livestock to meet the demand?
Thursday, June 27,2013

Food for all — almost

Why Boulder community cafť Peace-n-Carrots was never realized

By Camilla Sterne
Outside, a homeless man sits in a covered wheelchair vending The Voice. His red plaid shirt hangs from his insubstantial frame, and the American flag on his chair flutters minutely in the lunch hour heat. Beside him, two young men sit checking out female passersby, cooing with feigned subtlety. Through the shop door, patrons are met with air-conditioned relief.