Main Dish Recipes

Street Kitchen Asian Bistro does the trick for a quick lunch in the DTC

Green chile discussion -- over sources, over spelling -- heats up in the new year

As an end-of-the-year public service to those who were going to need hot, hot green chile to cure their hangovers on January 1, Lori Midson offered her list of "Denver's ten best green chiles." Any discussion of green chile always stirs the pot. Fans of those that didn't make the list complain -- ... More >>

Cafe|Bar fills a comforting niche, with some surprises

Ten favorite dishes from 2011...and maybe ever in Denver

Mark Manger​There comes a moment every year -- and it's usually an alcohol-inspired moment during the holidays -- when I, after a bottle or two of wine, declare that THIS year is the BEST YEAR EVER in Denver dining, and then commence to deliver a highly passionate, self-indulgent speech about ... More >>

A food critic figures out how to lose weight without eating diet food at home

​Over the last few months, I went from the worst shape of my life to the best while continuing to eat like a food critic. Don't punch me in the face; instead, read how I did it in part eight of this series: "Just hope you got your dad's metabolism," my grandmother whispered in a tone full of ... More >>

Round two with Rob Lawler of the Truffle

Lori Midson​ Rob Lawler The Truffle 2906 East Sixth Avenue 303-322-7363 www.denvertruffle.com This is part two of my interview with Rob Lawler, former chef and the sovereign of cheese at the Truffle. Part one of my chat with Lawler ran yesterday. Favorite restaurant in America: I really do ... More >>

Cooking with Pete and Barb Marczyk: turkey hash

​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. If you're one of those ... More >>

Quinoa stir-fry with pineapple and cashews for 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. Rice is always popular in a stir-fry dish, but why not give another grain a chance? This tropical entree will make you feel l ... More >>

Round two with Mike Peshek, exec chef of Lou's Food Bar

Mike Peshek Lou's Food Bar 1851 West 38th Avenue 303-458-0336 www.lousfoodbar This is part two of my interview with Mike Peshek, exec chef of Lou's Food Bar. Part one of my chat with Peshek ran earlier this week. Favorite restaurant in America: Pizzeria Regina in Boston. The service is terrible, t ... More >>

At Le Grand Bistro, belly up to the bar for classic French fare

More Photos: Belly Up to the Bar at Le Grand Bistro

Round two with Eric Uffelmann, exec chef of Marlowe's

Lori Midson​ Eric Uffelmann Marlowe's 501 16th Street 303-595-3700 www.marlowesdenver.com This is part two of my interview. Part one of my interview with Eric Uffelmann, exec chef of Marlowe's, ran yesterday. How do you handle customer complaints -- and what should customers do when they're ... More >>

Denver's ten best burgers

The Steakburger​This town is already stuffed with burgers, and today another meaty addition joined the ranks: Steak 'n Shake, which opened in Centennial. While we have no doubt that this link in the Midwestern chain will quickly endear itself to Denverites, the Steak 'n Shake burger has some f ... More >>

In the kitchen with Patrick Horvat: Hanger steak and vegetable stew

Patrick Horvat​In this week's Chef and Tell interview, Patrick Horvat, the head chef of Venue, weighs in on crappy Mexican joints, six guys who just love to make great food and culinary tips for the home cook. "Start with the basics and go from there," Horvat advises. His recipe for beef st ... More >>

Cooking with Pete and Barb Marczyk: Heritage turkey leg confit and roast breast

​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. Right, so turkey day is ... More >>

Homemade mole and smoked pork overwhelm Ska's latest Local Series beer

​I've always loved mole for its spicy, chocolatey uniqueness. In fact, if I were forced to pick a favorite sauce, it might very well be mole (though Hollandaise holds a special place in my heart). Making it has always seemed like a daunting task, but the more I cook, the more I crave a challen ... More >>

Los Farolitos does Denver's best birria

Simon Purvis, exec chef of EDGE, on love, sarcasm, smart arses and the customer he thought he murdered

Lori Midson​This is part one of my interview with Simon Purvis, executive chef of EDGE at the Four Seasons. Part two of that interview will run in this space tomorrow. Simon Purvis EDGE at the Four Seasons 1111 14th Street 303-389-3000 www.fourseasons.com/denver/dining Simon Purvis is siz ... More >>

Odell's Myrcenary adds sophistication to tradition when paired with beans and rice

Philip Poston​When I dropped out of college for the first, but not last time (which I'm certain my parents are still upset about, and that my dad would be genuinely hurt if I didn't mention geaux Tigers here), I reluctantly moved in with my older sister and her then husband. I was 18 years old ... More >>

Ten awful tailgating foods you would only eat while drinking heavily

FlickrI'll have the slow death, please.​Before the Denver Broncos take on the Raiders tonight, football fans will take on another tough tradition: tailgating. Things are already cooking in the designated tailgating lot outside of the newly renamed Sports Authority at Mile Hi. The menu for a t ... More >>

Ali Baba Grill vegetarian spread brings the Middle East to Golden

​Vegetarian fare plays an important role in Lebanese cuisine, and Golden's Ali Baba Grill is testament to the fact that you can get delicious (meat-free!) international cuisine as far west as the foothills. There doesn't seem to be a down-time for this eatery; when we stopped by on Labor Day ... More >>

Upslope Pale Ale makes handmade pasta worth the effort

Patrick Langlois​While making a pasta dish to cheer up my girlfriend last week, I thought to myself, "Why not make my own pasta?" I'd been fortunate enough to taste fresh pasta and knew that it's vastly more satisfying than dried, but I had yet to make it myself -- but soon became determined t ... More >>

In the kitchen with Pete List: Grilled flank steak sandwiches

​In this week's Chef and Tell interview, Pete List, the executive chef of Beatrice & Woodsley, confesses, without apology, that if he could serve shit on a shingle, he'd gladly do so. Some of you, no doubt, wish that he'd actually give up his recipe for S.O.S., the childhood dish he grew up ... More >>

Eat Their Words: Jai Ho's food lives up to its colorful menu

Photos: Menu Tour: Jai Ho in Aurora

Thank heaven for Westerkamps Steakhouse

Photo tour: Westerkamps Steakhouse and Meat Market.

El Diablo serves regional specialties in devilishly fun surroundings

Slide Show: El Diablo photo tour

Dry Dock's Double IPA adds the proper spirit to a pot of gumbo that tastes like home

​Gumbo holds a particularly special place in my heart. Early on in life, it was my go-to comfort food. My dad used to make his mom's recipe for special occasions; it was the one truly traditional Langlois dish, and it had a flavor I will never forget. But that wasn't the only gumbo I loved. M ... More >>

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

Photos: The Summer Menu at Bittersweet

At the Gallop Cafe, get the Bloody Mary

Wooden Spoon Cafe is as sweet as its treats

Slideshow: Sweet! Wooden Spoon Cafe & Bakery

Pasta carbonara and Fort Collins Brewery's Wheat Wine satiate a strong craving

Philip Poston​I don't cook with meat very often, due to laziness and a limited budget, but every so often, I simply can't resist the basic human urge for pork. I can do without beef or chicken painlessly enough, but for some reason, the thought of pig evokes a deep, inexplicable desire for fle ... More >>

Row 14 in the Spire provides a class-act menu

Slideshow: Food Porn from Row 14

The Pinyon's Theo Adley opens the coop on fried chicken, clucks about despicable Yelp "foodies" and reminisces about his time in "Le Weeds"

Lori Midson​ Theo Adley The Pinyon 1710 Pearl Street, Boulder 720-306-8248 www.thepinyon.com This is part one of my interview with Theo Adley, executive chef/owner of the Pinyon in Boulder. Part two of my chat with Adley will run in this space tomorrow. Theo Adley failed algebra three time ... More >>

In the kitchen with chef Mark Monette: Potato-crusted Alaskan halibut and arugula salad

​In this week's Chef and Tell interview, Mark Monette, the executive chef/partner of the Flagstaff House, sounds off on sharing kitchen space with Thomas Keller, turning fifty and doing double duty at two top drawer restaurants, which keeps him firmly entrenched in the kitchen. He took some a ... More >>

Taco Mex makes tacos al pastor the traditional way

Bittersweet rolls out its summer menu -- blooming with produce from its garden

Lori MidsonChef Olav Peterson rolls out a summer menu at Bittersweet.​Before Olav Peterson and his wife, Melissa, opened Bittersweet in an old remodeled gas station at the very end of December, they flanked the patios with massive planters. The plan was to grow their own produce and herbs. An ... More >>

Row 14's Arik Markus on crashing kitchens, the day he was fired by Eric Ripert and the echo of Daniel Boulud

Lori Midson​ Arik Markus Row 14 891 14th Street 303-825-0100 www.row14denver.com This is part one of my interview with Arik Markus, executive chef of Row 14. Part two of my chat with Markus will run in this space tomorrow. Arik Markus is the chef equivalent of Iron Man on steroids. He races ... More >>

Duck eggs and Odell Myrcenary are a friend indeed to a friend in need

Philip Poston​An old friend was coming over for lunch the other day, and I wanted to make something special for him. He's a family man who works his ass off to support them and, needless to say, doesn't get to hang out with the fellas very often. I had some duck eggs from Grant Family Farms ... More >>

The five strangest foods I've ever eaten

Mark MangerPeanut butter soup, fufu and bone-in, skin-on goat: not actually so weird.​My first trip to African Grill and Bar for this week's review was a thrill ride because it offered a chance to explore a cuisine with which I'd had no previous experience and an opportunity to eat something s ... More >>

West African dishes and a family atmosphere are on the menu at African Grill

Cooking with Pete and Barb Marczyk: Spring has sprung pesto pasta

​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. Whitney Aris, who does ... More >>

From the gastronaughty recipe files: sopa de mariscos

Lori Midson​It goes without saying that I spend most of my days and nights in restaurants -- which has been the story of my life for the past fifteen years or so, ever since I began writing about food. But truth be told, cooking is my therapeutic outlet; the kitchen, my security blanket. I'm ... More >>

Denny's Baconalia: Seven new ways to clog your arteries!

An hour is all you really need.​Bacon can be used as a weapon. I visited the Denny's at 900 West Alameda Avenue last evening, and was promptly greeted, not by a hostess or server (c'mon, that would be expecting way too much), but by a gigantic sign perched by the ubiquitous claw machine f ... More >>

Denver's five best burgers

Lori MidsonThe American Classic Burger at Tarbell's.​Denver is a burger-loving town, and you can find excellent versions all over: beefy patties, oozing juice, coated with cheese and served on tasty rolls. The very best? The American Classic Burger at Tarbell's, which won the award for Best Bu ... More >>

Jax Fish House oyster eating contest: Etiquette will slow you down

They did not skimp on the oysters​Eating oysters on the half-shell in public is normally prim and proper, with the beautiful, icy tray placed in front of you with its tiny fork and diminutive ramekins of horseradish and wedges of lemon. You garnish the oysters, one by one, with nibs of hot sau ... More >>

Cooking with Pete and Barb Marczyk: Southwest sausage jambalaya

​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. Pete and Barb recently ... More >>

Heavenly foie gras and oysters served at Ototo on South Pearl

VG Burgers' food is both very good and vegan-friendly

​Denver's veggie food scene is decent, but nowhere except the People's Republic of Boulder would you find a restaurant quite like VG Burgers. Its all-organic, all-vegan menu is an anomaly in the quick-casual industry -- as is the fact that the facility is entirely wind-powered, and there isn't ... More >>

Bigger isn't better at Carmine's on Penn

Cooking with Pete and Barb Marczyk: Sure-fire cure chicken soup

Barbara 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. Balm ... More >>

Lon Symensma, exec chef of ChoLon, rips on bird's nests, extols the virtues of lop chong and admits that his favorite macaroni and cheese is made with Velveeta

Lori Midson​ Lon Symensma ChoLon Modern Asian Bistro 1555 Blake Street 303-353-5223 www.cholon.com This is part one of my interview with Lon Symensma, executive chef of ChoLon Modern Asian Bistro. Part two of that interview will run in this space tomorrow. Lon Symensma talks faster than a ... More >>