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Thursday, February 10,2011

A flash in the pan

Local chef to host Valentine’s ‘pop-up dinner’ to benefit cancer nonprofit

By Chelsea Long
'The super hardcore ones, they won't tell you where it's at beforehand, because it's in a place that's not OK,' says Casey Easton, founder of Simple Spoon catering. 'Like, in the middle of Pearl Street and be like, boom! Here's a dinner. But there you'd probably get about two minutes into appetizers before you got shut down.
Thursday, February 3,2011

Local bar serves up Packer pride, Wisconsin fare

By Kaely Moore
There is an expansive view of Colorado's wide-open spaces and the foothills that serve as a doorway to the Rocky Mountains. There are few large structures, maybe a couple of gas stations, the skeleton of an old nuclear plant, and a roadside bar that many consider too ominous to bother visiting.
Thursday, January 27,2011

A mile high and growing

By Chelsea Long
Mile High Organics works like this: Clients go online and order a reusable 'bin' of food, which at its least expensive costs $22 and holds eight of the 63 fresh organic items available. Each 'item' could be several items, though. For instance, this week, three Braeburn apples make up one item.
Thursday, January 20,2011

Zone Denver offers healthy alternative for delivered food

By Kaely Moore
Zone Denver, a diet delivery service that came to Colorado in 2008 and operates a kitchen in Boulder, offers one solution to the great debate of fast food and fatty versus homemade and healthy, delivering freshly made food to doorsteps all along the Front Range, including Boulder County.
Thursday, January 13,2011

Planting seeds

Teacher keeps Native American foods alive for all

By Bill Daley
The American menu today is crowded with many cuisines: Italian, Chinese, French, Japanese, German, Ethiopian, Irish, Vietnamese. With so many kinds of cooking, it can be easy to forget what is the most important cuisine of them all, that of American Indians.
Thursday, January 6,2011

Less theory, more advice with McGee's 'Keys to Good Cooking'

By Monica Eng
Over the last 26 years and through a major book update in 2004 McGee has become the go-to guy for the whys and hows of cooking. His fat, red tome graces the bookshelves of most serious foodies, ready to serve up definitive technical and historical answers on all things food and cooking.
Thursday, December 30,2010

Bread pudding for breakfast?

Strata adds sparkle to brunches

By Bill Daley
What's cool about a strata is that you can use it to transform many of those odds and ends lurking in the refrigerator into the festive star of a brunch or luncheon. No one will accuse you of loving them less for serving leftovers when you present this deliciously custardy and cheesy bread pudding.
Thursday, December 23,2010

A one-bite wonderland for your holiday open house

By Wendy Zang
Restaurant-quality nibbles, not standard chips and salsa, are feasible and affordable even for the do-it-yourselfer. Vazquez advises starting with inexpensive, versatile and hearty ingredients such as polenta, chorizo and pasta. A sauce adds instant zing, and most can be made the day before, then heated in the microwave the day of.
Thursday, December 16,2010

Mix it up with local holiday spirit

By Mitchell Byars
"I've known Stan personally for quite a few years," Baris says. "He stands out as a very exceptional mixologist. I asked him if he wouldn't mind making us a cocktail list, and he was pleased to do so."
Thursday, December 9,2010

Kitchen gifts: Little things that do a lot

By Russ Parsons
There are two ways to gift shop for a cook. You can drop a wad on a spectacular piece of equipment that will get used three or four times a year and sit in the pantry the rest of the time. Or you can convert a relatively small amount of money into a potful of tools that will get used on a daily basis.
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