Dessert Recipes

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In the Kitchen with Liberty Belle Tillemann-Dick

Train in Vain

Mermaids Bakery and Pie House

Maybe it's because I'm landlocked that I wonder about the magic of the sea, the rush of the waves and soft sand between my toes. Now, don't go trying to take away my Colorado native pass, because I love my mountains! But when I drift away, I usually end up on an island, and I don't think my da ... More >>

The Bite

Seeing Red

The Bite

Stuff your stocking with cookbooks.

Bite Me

Act Natural

Stop, Cook and Listen

Six months and $20,000 later, student chefs prepare the meal of a lifetime.

A Family Affair

John's serves up a very tasty slice of life.

Sweet Tooth

Get your cupcake fix at a Fresh City Life demonstration.

Mouthing Off

Get your cupcake fix at a Fresh City Life demonstration.

O's Steak & Seafood

There’s a magician in this kitchen: Ian Kleinman, a real food wizard.

Food Fetishes

Sweet surrender.

Be There. Aloha.

Roy's Cherry Creek brings the ohana spirit to Denver.

Pastafarians

Is Cherry Creek big enough for both Modena and Piatti?

Waiting Room

Why so many restaurants have reservations about reservations.

Mouthing Off

Why so many restaurants have reservations about reservations.

Mouthing Off

Why so many restaurants have reservations about reservations.

Mouthing Off

Why so many restaurants have reservations about reservations.

Slice of Life

When you reach a fork, do us a favor: Choose pie.

PASTA TENSE

When you reach a fork, do us a favor: Choose pie.

Ted's Montana Grill goes nutty for apple crisp

​ You know it's fall when the Nutty Apple Crisp returns to the Ted's Montana Grill menu -- and this year, corporate chef Chris Raucci is sharing the secrets of the dessert. "Our guests can't wait for Nutty Apple Crisp to return each year," he says. "We receive letters and emails from people ... More >>

What's cooking: Pete Marczyk gets stuffed

​Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. Last month, Pete and Ba ... More >>

What's cooking: Pete Marczyk makes chocolate chunk pecan pie

Chocolate pecan pie​Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. Last ... More >>

What's cooking: Sugar and spice and everything nice

Barb Macfarlane​Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.. This w ... More >>

In the kitchen with Jeff Osaka, chef of twelve

Lori Midson​Jeff Osaka, chef/owner of twelve, and the center of this week's compelling Chef and Tell interview, changes his menu monthly, hence the restaurant's name. The January board trumpets foie gras and pork belly, Colorado lamb and a vegetarian paella and several sugar-laced finales, inc ... More >>

Beer cupcakes and beer milkshakes from Sam Adams and Breckenridge Brewery

​Chocolate porters, JuJu Ginger, raspberry ales. They all pair well with desserts. But what do you do if you want to go beyond the pairing and actually infuse include beers as an ingredient in you dessert? Boston's Samuel Adams is trying to make it easy on people with a recipe it released in ... More >>

Cooking with Pete and Barb: Pinch pie

Marisa McClellanPinch pie​Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. ... More >>

Chill with Patty's Chile Beer Granita

​The May/June issue of Draft features a recipe for Patty's Chile Beer Granita, made with the Wynkoop Brewing Company's chile beer. I've always been a fan of the microbrew, which original Wynkoop brewer and partner Russell Schehrer invited me to try one morning. (The Westword office was once ... More >>

Part two: Avenue Grill's Andrew Lubatty on hip-hop, kitchen doohickeys and Matty Selby

Lori MidsonAvenue Grill executive chef Andrew Lubatty​ Andrew Lubatty The Avenue Grill 630 East 17th Avenue 303-861-2820 www.avenuegrill.com This is part two of Andrew Lubatty's Chef and Tell interview. To read part one of that interview, click here. Culinary inspirations: When I was fourte ... More >>

Cooking with Pete and Barb Marczyk: Cherry chocolate sauce

​ Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. Barb and Pete were in ... More >>

Rudi's rolls out new gluten-free bread at Root Down dinner

Root Down's Harvest Week cantaloupe & tomato gazpacho served with a grilled cheese sandwich on Rudi's gluten-free bread.​If you're not familiar with Rudi's Organic Bakery, a Boulder-based bread company, then you should really make its acquaintance -- particularly if you are gluten-intolerant. ... More >>

Chef and Tell with the Lobby's Charley Sinden: corn sprouts, his favorite pizza and that offal thing

Lori Midson ​ Charley Sinden The Lobby 2121 Arapahoe Street 303-997-9911 www.thelobbydenver.com This is part two of Lori Midson's interview with Charley Sinden, exec chef of the Lobby. See what Sinden has to say about roach coaches, liver and the Domino's cheese pizza delivery in the first s ... More >>

Cantina Laredo hosts a preview of tomorrow's tequila dinner

​Cantina Laredo hosted a dinner and cooking class at the Centennial restaurant, 6851 South Gaylord Street, on November 8, to present new menu offerings and offer a preview of the first Jose Cuervo Tequila Dinner on Thursday, November 11. General manager Joann Harwell and executive chef Ed Le ... More >>

Cooking with Pete and Barb Marczyk: Anise seed cookies

​Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. This week's recipe is n ... More >>

Denver street food: The best meals-on-wheels of 2010

Lori MidsonPanang curry from Liang's Thai Food​The first mobile food vendor on wheels was launched nearly 150 years ago, in 1872, when a Rhode Island native called Walter Scott trotted his horse-drawn freight wagon, stocked with sandwiches, hard-boiled eggs, coffee and pies around the town of ... More >>

Recipe: Spring-themed carrot cake cupcakes with cream cheese frosting -- and Peeps!

Elissa Roesch​We've got a roster of gatherings this weekend that includes baby showers, birthday parties and Easter. Charged with bringing something to each, we contemplated just phoning in a beverage pairing -- until an urge to get into the kitchen overcame us. So instead, we baked carrot c ... More >>

Elana Amsterdam releases Gluten-Free Cupcakes

Marble cupcakes with vegan chocolate frosting.​Elana Amsterdam had been baking healthy, high-protein desserts since the early '90s -- and then in 1998, she was diagnosed with celiac disease. One thing seemed to lead to another, and the delicious result is the local author's latest work, Gluten ... More >>

Five ways to drink your dinner: cooking with vodka

​I spent the past weekend preparing for summertime fun and frolic, and that means just one thing: Vodka. Vodka not just in my glass, but vodka in my food. Summer is a great time to brown-bag both a beverage and a meal, and these libation-licious dishes are some of my favorite ways to consume ... More >>

I was a human dessert tray and it was BDSM-licious

​Plump, ripe strawberries with their tips dipped in dark, silky melted chocolate are pretty sexy. Placing them gently, one by one, onto the warm, supple flesh of a naked woman is even sexier. And being that woman, in a roomful of people who not only understand why I would do this but suppor ... More >>

Goat's milk ice cream, rhubarb compote and Upslope Brown Ale will cool you down

Philip Poston​When I moved to Boulder almost six years ago, I was a virgin to the organic, local and crunchy West Coast vibe that wafts over the Rocky Mountains. Being from the much less breezy South, I grew up eating very well, but was not at all familiar with the pleasure of doing so conscio ... More >>

Wooden Spoon Cafe is as sweet as its treats

Slideshow: Sweet! Wooden Spoon Cafe & Bakery

The only thing bittersweet about Bittersweet is that you'll have to leave

Photos: The Summer Menu at Bittersweet

In the kitchen with Doug Anderson: Hi*Rise shortbread cookies

​In this week's Chef and Tell interview with Doug Anderson, the chief baker and owner of Hi*Rise, he talks about everything from his mother's epic cinnamon rolls to baking bagels at Moe's in Boulder, where he churned out more than 300-dozen bagels a day -- just for the University of Colorado. ... More >>

Beer-infused tiramisu, with Left Hand's Wake Up Dead, a dessert for non-dessert lovers

Philip Poston​I'm not a huge fan of dessert. Growing up in a somewhat sugar-free household, I never developed much of a sweet tooth. Moreover, I find the course itself tends to be unnecessarily lavish, like a double encore at an otherwise amazing show. Alas, there are exceptions to every rule, ... More >>

Vegan chocolate-chip cookies for dessert on Meatless Monday

​​​No one's saying you have to go meatless just because it's Monday -- but as an incentive to join the growing Meatless Monday movement, we're featuring an animal-free recipe each week. Using the words "vegan" and "dessert" in the same sentence inevitably makes some people shudder. These ... More >>

Recipe: apple cider doughnuts

​If you try to tempt me with anything fried, I'm pretty much going to enjoy it no matter what it is -- except for doughnuts, which are frequently disappointing. Too often undercooked, over-glazed, floppy or dry, the truly exceptional doughnut is hard to come by. But when a doughnut is good, it ... More >>

Vegan carrot cake for a fancy dessert on Meatless Monday

​​No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe. If you tried the banana-walnut muffin or the chocolate-chip cookie recipes, then you already know that all the hype about ve ... More >>

Gingerbread cookies with Crooked Stave Wild Wild Brett Orange, a collaborative effort

Brian Grant ​I've never been interested in baking, mainly because it's such a regimented process -- and that doesn't appeal to my nature (beer bread is an exception to this rule, not surprisingly). Unlike the carefree cooking method of chopping, tossing together and seasoning various combinati ... More >>

Marijuana edibles: Make your holiday feast a green treat

​The holiday season is a time of giving, kindness, harmony and joy - or at least, that's what it should be. But these days, the true essence of the holidays seems to be overwhelmed by crazy amounts of traffic, ridiculous lines at stores, people beating each other over toys, dwindling bank acco ... More >>