Recipes

Pesto and veggies

Every once in a while, I like to wake up, look at myself in the mirror, and then cry...

Chouxed apple fritters and mortality

People are always asking me, “Theo, what should I do with all the Choux paste that’s sitting around my kitchen?” And I’m always like, “Can I just get my transfer, dude? I’m in a hurry...

The old fad: Braised short ribs and giant-ass gnocchi

I read something the other day that began to the tune of: “The new fad is cheap cuts, slow-cooked and elegantly presented...

Pad Si Ew: The middle ground of homemade Thai

I love Thai food, but I don’t ever cook it. The primary reason is that I happen to live in a neighborhood chock-full of amazing Thai, Vietnamese and Chinese food. Those restaurants are all lightningfast. Plus, most of the sauces used in those dishes are pre-made and...

Raw kale: There’s just something about it

For the past few weeks, I’ve been sharing some recipes that, in retrospect, haven’t been the healthiest options...

The better-than-restaurant-pizza project, part 2

For those of you returning this week with a healthy starter, let’s talk pizza. For those who are like, “Why part 2?” I don’t know what to tell you. Call Doc Brown or Huey Lewis, whoever can get you back in time faster...

The better-than-restaurant-pizza project, part 1

Wood-fired, brick oven Napoletana. Put this in front of the word pizza, and people will pay about $18 for a tiny 12-inch pie made with less than $4 of ingredients. The problem is, in my experience, the success rate for traditional ’za, good enough to bring a tear to ...

An hors d’oeuvre to impress the possessed

Here are some tasty finger foods, just in time to miss the Super Bowl by a week and a half: Roast garlic and leek blinis, topped with tomato marmalade, Brussels sprouts and walnuts...

Vegan: My least favorite culinary modifier

Now, before you fauna-phobes get all up in arms, let me explain myself. I’m not saying I hate vegans. I’m simply saying that I avoid any recipe that uses the word “vegan” as a modifier...

Almond Blueberry Granola

I hope you all were happy with your lowfat baked apple thingymabobby recipe I gave you last week. I hope you are feeling great about yourself, and still have a sweet tooth that is more than satisfied...

Baked Blueberry Cranberry Apples

OK people, you asked for it, you got it. No, not a picture of me Tebowing in my kitchen (it really was a request), although I have assumed that position on numerous occasions when a souffle went kaput on me, but that’s beside the point (like I ever really have a ...

Vanilla Sprinkle Cookies

Fa la la la freakity la. The holiday season has finally come to a close...
Our sponsors love Boulder
Our sponsors love Boulder
Our sponsors love Boulder