Yuletide eatings

Better than a sweater

Nibbles

Why the cookie crumbles

It’s not just you. For once, it really is the altitude. Food fries weirdly here, cookies spread out like pancakes, pies explode and some...

Saving Thanksgiving

If you are hosting Thanksgiving at your house today, complete with “Alice’s Restaurant” playing in the background, you probably won’t read this until well...

The United States of stuffing

Stuffing is the Rorschach test of American foods. Tell me how you stuff your turkey and I’ll tell you who you are, where you’re...

Room at the feast

Boulder is an absolutely distinctive place, and the city has the kudos to prove it. Boulder has been named America’s foodiest town with one...

Hacking the new apple

I grew up right next door to Johnny Appleseed. Admittedly it was several hundred years apart, but my Massachusetts hometown, Fitchburg, was right next to...

Kitchen dancer

When Manal Jarrar talks about her food, her hands shape calligraphy in the air at Arabesque, the cafe she owns with her husband, Saib....

Biting cinema

My first conscious memory of food in movies was when the dogs’ lips met in Disney’s animated Lady and the Tramp. Lovers have duplicated...

Praising cheeses

We get excited during October about ales crafted from Colorado hops, barley, yeast and water. Some baker friends pride themselves on making pies using...

Gourd damned

They have been lying to us for decades. Almost everything we think we know about pumpkins, pumpkin spice and pumpkin pie is WRONG. There...

Steep terrain

It takes a lot for me to give up on iced tea for the calendar year. I always rue that day because I know what...

Thighs and whispers

Like any parent, I wait until I see my child in person to have The Talk. So when Hans unexpectedly visited last weekend from...

The joy of maceration

Raymond Snead says it’s all about maceration. When you do it right — that is, soaking fruit and spices in alcohol and extracting the...
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