It's the time of year when everyone is trying to eat healthier, and this dish, adapted from an online recipe, is a good option, with Brussels sprouts, olive oil, almonds and just a smidge of honey. We increased the amount of dressing amount and used vegan Parmesan instead of actual cheese; you can a ... More >>
"Where do you get your protein?" has got to be the question most frequently asked of any plant-based eater. A fair rejoinder: "Where do you get your fiber?" Fortunately, this breakfast dish has lots of both protein and fiber, so you're getting the best of all worlds. It's adapted from a Thug Kitchen ... More >>
Proponents of a raw diet say that raw foods are higher in vital enzymes -- but it doesn't take a scientist to tell you that raw vegetables are good for you. This recipe (adapted from Eat Raw, Eat Well) is vegan, gluten-free and totally raw except for the sunflower seeds in the pesto, but you can use ... More >>
Update: Last week, we asked Cafe Society readers to create a doughnut -- and name that doughnut -- for a chance to win a dozen doughnuts from Ian Kleinman, the founder of the Inventing Room. Kleinman is hosting a doughnut pop-up this week at Biker Jim's Gourmet Dogs, and one of the doughnuts that he ... More >>
If you're looking to incorporate more plant-based meals into your diet, one of the best resources available is the Humane Society's weekly recipe mailer, which delivers a different delicious vegan meal to your inbox once every seven days. This penne-based dish (adapted from Nut Butter Universe) is a ... More >>
Passover began yesterday, and Udi's Pizza Cafe & Bar, 2550 East Colfax Avenue, is honoring the holiday with a special Passover menu. The latest addition to the Udi's chain will offer the four-course menu through Saturday, March 30. Keep reading for a look at the selection. See also: - Photos: Udi's ... More >>
There's no shortage of manufacturers creating medical marijuana edibles, but sometimes the best medicated food comes out of your own kitchen. To help get you cooking, I've compiled some basic formulas for making infused oil, butter and tinctures, and also collected a few recipes from people in the l ... More >>
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. Have you ever met a pancake naysayer -- someone who claims not to like pancakes? We think those people have been subjected to one too m ... More >>
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. You may think that you hate oatmeal, but if you've only eaten that instant abomination, then you should really give steel-cut oats a tr ... More >>
What started with the sharing of green treats in the tailgate parking lots of concerts has quickly grown into one of Colorado's most delectable marijuana edible companies. The Cheesecake Lady, aka Jessica LeRoux, has made her name in the ganja world with the magnificent morsels she creates in her ki ... More >>
In an obvious but well-timed bid to compete with other chain restaurants' efforts to provide more calorie-cutting offerings, Chick-fil-A, the prominent purveyors of fried chicken sammies to willing masses of mall-walkers, is now serving oatmeal. As of this past Monday, the current menu is li ... More >>
A damn sight more interesting than trees.It's now officially spring, and with it today comes Earth Day, the day when we thank nature for not being so goddamned cold for the next few months by planting a tree and then getting into our cars, guzzling cash-crop coffee out of Styrofoam containers ... More >>
It's not us, it's you Restaurants owned and managed by smart people know that diners are interested in the main attraction: the steaks, the chickens, the fish, the enchiladas, even the sandwiches. But although customers don't necessarily get up and do the hustle when they think about what si ... More >>
Terroir, 246 Main Street in Longmont, will be full of the flavor of fall tonight when it hosts a Hard Apple Cider Dinner, with five courses (regular or vegetarian) and four hard apple cider pairings created by Dick Dunn of Talisman Farms. Here's the menu:
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. Throughout the rest ... More >>
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. "I love a cold bean s ... More >>
Tired of rattlesnake? Just had elk last week? You're in luck. The Fort, 19192 Highway 8 in Morrison, has added a handful of new menu items to supplement its upscale, game-intensive Old West fare. Chef Geoffrey Groditski says he sought inspiration for the six new dishes from two sources: Fo ... More >>
A Flickr photoLance Barto, executive chef of Strings, 1700 Humboldt Street, is always playing with his menu, as are most chefs this time of year when the freshness of springtime calls for new ingredients and new dishes. He's just added kesra, a traditional Moroccan flat bread, to his spring ... More >>
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 B ... More >>
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 ... More >>
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 togeth ... More >>
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 sauc ... More >>
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