Nibbles

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...

The ethics of ‘ethnic’

Can you tell me which aisle has the Anglo foods?” I asked the clerk at a Boulder supermarket information desk. “I want to cook...

Discover your roots

You wouldn’t know it now, but beets used to be bad. Several generations of Americans absolutely loathed beets. “I always avoid eating them,” Barack Obama,...

Quest for queso

Chile con queso — we just call it “queso” — may be the perfect global comfort food. Everybody gets partial credit for the comforting...
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