Alfalfa's Market in Boulder believe that organic, agricultural practices help the planet and also create community -- and what better way to bring people together than pie? The market makes plenty of them. But on Saturday, Alfalfa's wants to see what you can do. See also:Buy pie, support Project An ... More >>
Guido Barilla dipped his noodle in boiling water this week when he told an Italian radio show that the Barilla pasta company "likes the traditional family," which means we won't see any gays in Barilla's advertising -- and if they don't like it, he said, "they can always go eat someone else's pasta. ... More >>
Kris Padalino Bittersweet 500 East Alameda Avenue 303-942-0320 bittersweetdenver.com This is part one of my interview with Kris Padalino, pastry chef at Bittersweet; part two of our chat will run tomorrow. Kris Padalino never envisioned herself as a pastry chef. Sure, she grew up in a big Italian ... More >>
Growing up, I loved visiting my grandmother's house because of everything she cooked. Now grown up, I still think she made the best American country cuisine I've ever tasted. One of the dishes she always had in her fridge was homemade applesauce. Much like homemade vegetable broth, applesauce made f ... More >>
Carrie Shores Table 6 609 Corona Street 303-831-8800 table6denver.com This is part two of my interview with Carrie Shores, chef of Table 6; part one of our conversation ran yesterday. Most noteworthy meal you've ever eaten: I don't remember the name of the place, but it was this small hole-in-the- ... More >>
In this week's Chef and Tell interview, I chat with Jonah Munson, chef of the Walnut Room, a restaurant and bar that's popular for its pizzas. Munson, who makes his own dough, also bakes desserts, a skill he learned at an early age, when he started baking cakes from scratch, forgoing the boxed cakes ... More >>
Jonah Munson Walnut Room 3131 Walnut Street 303-295-1868 2 Broadway 303-736-6750 thewalnutroom.com This is part two of my interview with Jonah Munson, exec chef of the Walnut Room. Part one of our conversation ran yesterday. What do you enjoy most about your craft? Working with my hands with simpl ... More >>
Lori Midson Jason Lebeau Pastry chef Coohills 1400 Wewatta Street 303-623-5700 coohills.com This is part one of my chat with Jason Lebeau, pastry chef at Coohills; part two of my interview with Lebeau will run tomorrow. I came from the era of one-pot wonders," says Justin Lebeau, who grew up in ... More >>
It's the time of year when the chill makes you want to snuggle up in bed and stay there forever. One way to guarantee you'll get up is a hot, sweet breakfast -- like French toast. We like to use actual French bread for this recipe...you'll see why once you try it. This recipe was adapted from the B ... More >>
Although we absolutely love vegan king Bryant Terry's pesto potato salad, sometimes you want something a bit more traditional to take to a picnic. This recipe is adapted from the original Betty Crocker version, but we use Vegenaise instead of mayonnaise and add some pickle, celery seed and dill for ... More >>
Lori Midson Scott Parker Table 6 601 Corona Street 303-831-8800 www.table6denver.com This is part one of Lori Midson's Q&A with Scott Parker. To read the second half of that interview, check back here tomorrow. I'm hungry," says Scott Parker. Not just now, not just today, but ever since h ... More >>
Ah, to be Anthony Bourdain. To get paid to travel the world; to get paid to eat and drink in some of the most exotic cities imaginable; to get paid to curse and guzzle whiskey while mingling with commonfolk who long for your lifestyle; to get paid to talk shit about everyone in your industry ... More >>
WaterCourse is a growing concern.
Brooks Smokehouse Bar-B-Que is pleased to meat you.
Notes From the Underground
Meals on Wheels
Time to kick back and get comfortable at Tom's Home Cookin'.
The junk-food guinea pigs of Grand Junction have had some strange gut reactions to olestra.
When you reach a fork, do us a favor: Choose pie.