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Subject: Nuts and Edible Seeds
Candy Girls: Reese's Peanut Butter Cups with Caramel
June 20, 2008Milking It: Pops Chocolate Peanut Butter
June 30, 2008The Candy Girls Go on Vacation
July 25, 2008Milking It: Special K Cinnamon Pecan
September 8, 2008A Tale of Two Eateries
December 11, 1997Mouthing Off
September 10, 1998Bad Karma, Sad Shawarma
Eating at the Sahara Restaurant can be a dry time.
June 8, 2000Candy Girls: Rocky Mountain Chocolate Factory
October 24, 2008Milking It: Peanut Butter Cookie Crisp
Peanut Butter Cookie Crisp General Mills Rating: Three-and-a-half spoons out of four Cereal description: Whole-grain corn discs, yellowish-tan in color, with a semi-rough surface that makes each piece look like a discus designed to shatter on impact. Save each shard for me.
December 1, 2008Best Middle Eastern restaurant
June 29, 2000Best bakery for folks who don't like desserts
June 29, 2000Best pie
June 29, 2000Veggie Girl: Racines
One of my strongest dining memories from childhood is dining at the café in the Broadway department store in Albuquerque. Strangely, I don't remember the food -- it was probably a grilled cheese sandwich or chicken noodle soup or some other kid-friendly dish -- but I remember the ambience. The dimly lit dining room was the essence of sophistication to me when I was seven, and whenever I walk into Racines Restaurant, 650 Sherman Street, I'm overcome with nostalgia. Something about the lighting
January 8, 2009Best French Toast
March 29, 2001Best Chocolates
March 29, 2001Thanasi Foods thinks BIGS with bacon
Thanasi Foods LLC, a Boulder-based company,makes such unPC-sounding branded food products as Stubb's and Jim Beam beef jerkys.In March, markets will start stocking its latest creation: BIGS, larger-than-average sunflower seeds (hence the name) with the flavors of Vlasic pickles, Frank's RedHot sauce and even bacon, a miracle made possible by the use of BaconSalt, a new product from J and D foods. (Jason Sheehan would probably bathe in if he got the chance.)Owner Justin Havlick launched Thanasi
January 26, 2009Best Bakery
April 4, 2002Candy Girls: Reese's Select Clusters
What's not to love about a Reese's peanut butter cup product? Even when the effort is lazy, the end result is still delicious. Something about the saltiness of the peanut butter melting with the sweetness of the milk chocolate...home run every time. Even though we know it's hard to improve on perfection, we're certainly suckers for the attempt. Thus explaining the puddle of drool we created upon seeing the new Reese's Select Clusters. First Reactions The cop
January 30, 2009Best Square Deal
April 4, 2002Best Fried Squid
April 4, 2002Best Squid Salad
April 4, 2002Best Vegetarian Restaurant
March 27, 2003Drink of the Week
May 8, 2003Bite Me
October 28, 2004Candy Girls: Reese's Milk Chocolate Layered Cookies
Photo by Aubrey ShoeWe have pretty much given up on Reese's products that aren't Reese's cups. The story is getting old: Reese's cups = delicious, Reese's cup variants = eh. But as fate would have it, a colleague recently took a tour of the Hershey factory, where he purchased and brought back for us a brand! new! Reese's product! So in a battle between wariness and intrigue, intrigue won out. The upside is that now we can tell you with authority that Reese's Milk Chocolate La
March 13, 2009Milking It: Cap'n Crunch's Peanut Butter Crunch
Cap'n Crunch's Peanut Butter Crunch Quaker Oats Rating: Three-and-a-half spoons out of four Cereal description: An amalgam of corn, oat and rice flour baked into roughly shaped orbs whose surface is a symphony in brown: specs and swirls of varying intensity, pocked with the occasional dark blobs. The look doesn't recall peanut butter all that strongly, but remember: It's okay to use your imagination.
March 23, 2009Milking It: LiveActive Nut Harvest Crunch
LiveActive Nut Harvest Crunch Post Rating: Two-and-a-half spoons out of four Cereal descripton: Considering that I tend to prefer cereals with cartoon mascots, it's no surprise that the look of this stuff struck me as pretty scary. After all, the rough-hewn, light brown flakes are jumbled together with a random mash of nut shards, some of which wind up in coagulated lumps. But even more frightening is the ingredient list. The first two items -- whole grain wheat and (yes!) sugar, didn't both
March 30, 2009Peanut Butter and Jelly Shot at Mozart Lounge
March 19, 2009Peanut Butter Wolf
Friday, October 10, Vinyl, 303-860-8469.
October 9, 2008Asia Like It
East meets best at Akebono.
February 7, 2002D Bar Desserts
Star Power
July 31, 2008Dark Magic
Chocolate plays well with others.
October 4, 2007Foraging and Fine Dining
Gastronomic delights are lurking in your back yard.
April 20, 2006Consumed
Nuts!
December 5, 2002Practice Makes Perfect
In Spanish, solera describes a wine-making process. In English, Solera means consistently good meals.
May 2, 2002Street Dreams
Tuk Tuk takes casual Thai food indoors.
January 17, 2002Dishing It Out
Popular recipes from three generations of Junior League cookbooks.
July 12, 2001Candyland
Chris Widlar sounds a sweet note with Concertos in Chocolate.
March 15, 2001Dream On
What this city needs is better service -- and more of the great dishes that make up my ideal meal for 2000.
December 28, 2000Check, Please!
Readers give our food critic something to chew on.
October 5, 2000Food Fetishes
Sweet surrender.
September 21, 2000Using Your Noodle
Raman: the soup for a new millenium.
December 2, 1999Spread Alert
A peanut allergy puts the Auraria Daycare Center in a sticky spot.
September 3, 1998Syria's Eating
July 16, 1998Peasant Dreams
March 14, 1996DEAL A MEAL
February 14, 1996PRIME TIME
January 24, 1996MOUTHING OFF
January 18, 1995First impressions of Choppers Custom Salad Works
Lori MidsonBeing a somewhat reluctant advocate of the salads at Green Fine Salad Company and Mad Greens, both Colorado-based weed joints (in the gourmet lettuce kind of way, people), I thought I'd check out the new Choppers Custom Salad Works at 5302 DTC Boulevard, in Greenwood Village. It, like the others before it, works like this: You shuffle along the perimeter of an exhibition-style kitchen, flummoxed and overwhelmed by a board of possibilities that, in this case, lists four kinds of leaves
June 8, 2009What's Cooking? Dip into Gorgonzola to start Thanksgiving feast
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 Barb created a multi-course autumn menu. This month, they'll continue to add one recipe a week until they have a complete, multi-course Colorado Thanksgiving menu. "My sister Mariah, who trained in Pa
November 11, 2009
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© 2009 Village Voice Media All rights reserved.