Nibbles

Get baked

I don’t have any energy to waste, personally and environmentally. I figure if I’m lighting the oven to cook some chicken or a meaty kabocha...

S#!+hole cuisines

My father escaped from Nazi Austria in 1938 with his sister and parents. All of them were doctors. The family name was changed to...

United tastes of Mexico

Johnny Curiel is the ideal candidate to bring real regional tastes of Mexico to Colorado, like grilled panela cheese with huitlacoche, corn gremolata and...

Fear of frying

I hadn’t fried anything in years. I pan sauté ingredients all the time in olive oil, but that’s not the same. It has been drilled...

You are what you will eat

Millennials and members of Generation X and Y are constantly being blamed for everything from the election of Donald Trump to the rise in...

Adieu and Bonjour

When one restaurant closes its doors, a new restaurant opens up in its place. That’s the way it’s been in Boulder County for decades,...

A year of nibbling

I remember the soulful taste, chew and aroma of the braised ham hock at Jin Chan Zhang in Boulder as if it was yesterday,...

Yuletide eatings

I’ve lived in locales that nobody would visit except my Mom and my best friend. Boulder is not like that. If you’ve lived here...

Better than a sweater

In my other guise as a Lyft driver, I ferry visitors every day around Boulder between hotels and eateries. They come from all over...

Flavor versus fire

The last thing the food world needs is another hot sauce. Endless rows of identical tall bottles with ominous-sounding names already line the shelves. The...

Grateful chefs

As young kids we naturally assume that every other kid lives like we do and eats the same foods because our family is all...

Turkey Day terrors

Every November for 30 years or so I’ve written about the big day and shared my family’s recipe for Italian sausage and potato stuffing. Every...
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