Home » Articles » Cuisine »  Cuisine
 
Thursday, February 5,2015

Ski Town USA grows up

The culinary scene in Steamboat Springs is evolving

By Hudson Lindenberger
Something special is happening in Steamboat Springs, and it is only starting to gain attention outside the Yampa valley. The iconic mountain town long identified for its champagne powder and a laid-back cowboy lifestyle is undergoing a restaurant renaissance.
Thursday, January 29,2015

Raised locally

Chef from Boulder wins ‘The Taste’ reality television competition

By Matt Cortina
I like to relate food to sex, honestly, because I think it’s pretty similar,” says Gabe Kennedy. “I don’t ever want to be overtly sexual about it, but there’s not much we put in our body. Like we put in food and water, and some people put in a penis. It’s pretty intimate.
Thursday, January 22,2015

Everything has value

A night in the kitchen at a Boulder homeless shelter provides a lesson in resourcefulness

By Matt Cortina
There’s a big atrium and a recreation room with a TV. Lights out at 10 p.m., lights on at 6 a.m. Dinner at 6:30 p.m., breakfast at 6:30 a.m.
Thursday, January 15,2015

The meaning of mayonnaise

It’s not all bread buns and tuna fish

By Ari LeVaux
It’s not mayonnaise, complained the plaintiff, food giant Unilever, maker of Hellmann’s Real Mayonnaise. Unilever ended up backing down and the suit was dropped, thanks to a perfect storm of public relations blowback it created.
Thursday, January 8,2015

Tricks to not wasting fruit and vegetables

By Julie Schwietert Collazo
about one-third of the food produced in the world each year is lost or wasted, according to the United Nations Environment Programme. Some organizations that track food waste put that number even higher; the UK’s Institute of Mechanical Engineers contends that as much as half of the food we grow and make gets sent to landfills.
Wednesday, December 31,2014

Finding the cure

Curing meats at home provides a world of culinary options you otherwise won’t find

By Matt Cortina
There’s a bit of magic in curing meat. Letting a fresh cut muscle or sausage hang just below room temperature while a salt cure slowly marbleizes and condenses the flavor of the meat over the course of months until you take it down, slice a few pieces and share it with friends and family.
Tuesday, December 30,2014

Flat

What to do with expensive bubbles and brews when the party dies

By Matt Cortina
And with good reason — without carbonation, something just tastes off in our sparkling wines, beers and ciders. It’s also hard not to connote flat drinks with memories of stench-filled and grungy college mornings. It’s true letting drinks go flat is not ideal but it need not be a death sentence.
Thursday, December 18,2014

The perfect holiday spice

By Yvona Fast
Zingiber officinale initially came to us from the Far East — southern China and Malaysia. There, the root is used chiefly in savory dishes. It spread westward across Asia to Egypt and entered Europe through Greece. Both Egyptians and Greeks baked a type of gingerbread for ceremonial purposes.
Thursday, December 11,2014

Trimming the fat on fat

Everything you thought you knew about fat is wrong

By Ari LeVaux
With the salad days of summer behind us and dark, cold days approaching, fat is in season. The holidays, and the accompanying onslaught of rich feasts, present a timely opportunity to think about fat, and there is much to consider these days.
Thursday, December 4,2014

Eat your greens

Serving up sustainability in restaurants actually saves money

By Matthew Schniper
At New York’s Otto pizzeria, he’s added meatless Mondays and incorporated lessresource-intensive vegan and vegetarian items into the menu; he’s nixed bottled water service in favor of a house system and reusable glass bottles; food delivery is done...
Close
Close