Subject:

Recipes

  • Blogs

    June 13, 2013

    Cooking with Pete and Barb Marczyk: Roasted tomato Caprese sliders

    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. Oh, baby, it's hot out there! A ... More >>

  • Blogs

    June 12, 2013

    Root Down dishes up new desserts for summer -- and a cake recipe, too!

    Don't panic. Yes, Root Down has added carrot cake, a chocolate coconut truffle and a white chocolate cheesecake to the menu -- but it didn't ditch the beloved banana "crème brulee" pie. "I didn't want a revolt on my hands if I got rid of it," says Samm Sherman, pastry director for Root Down and L ... More >>

  • Blogs

    June 10, 2013

    Vegan vanilla cupcakes with strawberry icing for a springtime treat on Meatless Monday

    Springtime is fleeing fast, so before it gets too hot to even think about turning on the oven, whip up some of these fluffy, sweet vanilla cupcakes, and top them off with strawberry frosting. See also: - Vegan peanut butter cookies for your sweetheart on Meatless Monday - Vegan chocolate cupcakes f ... More >>

  • Blogs

    June 6, 2013

    Beast Bottle's "badass" Chocolate Dacquoise and other desserts (with a recipe!)

    Beast Bottle opened this spring with "approachable nose to tail" fare from executive chef/owner Paul Reilly and a smart bar menu. But the restaurant's best-seller is actually the last item on the dessert menu, the Chocolate Dacquiose. Pastry chef Andrea Wight has modeled it after a Reese's Peanut ... More >>

  • Blogs

    May 29, 2013

    Cooking with Pete and Barb Marczyk: Milwaukee "caviar"

    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 don't always cook ... More >>

  • Blogs

    May 15, 2013

    Cooking with Pete and Barb Marczyk: Vidalia onion and Ritz-crust quiche

    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've wandered around the p ... More >>

  • Blogs

    May 1, 2013

    Cooking with Pete and Barb Marczyk: rainbow shrimp and grits

    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. There's a huge difference betwe ... More >>

  • Blogs

    April 29, 2013

    Author Irene Rawlings shares cast-iron recipes from Sisters on the Fly

    Cast-iron cooking is an art unto itself, as any Sister on the Fly will tell you. And members of the nationwide sisterhood of adventurous women who caravan together in vintage trailers all over the U.S. spend a lot time perfecting their camp cuisine. Local author Irene Rawlings, a Sister herself, pu ... More >>

  • Blogs

    April 17, 2013

    Cooking with Pete and Barb Marczyk: lemon pound cake

    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. It's a good day to stay home... ... More >>

  • Blogs

    April 8, 2013

    Vegan ginger muffins for a soothing breakfast on Meatless Monday

    Breakfast might very well be the most important meal of the day, but some people just can't find the time for breakfast -- or don't feel like eating that early. These light, fluffy muffins are one solution: Packed full of ginger (and with an accompanying bite), you can make them and then stash them ... More >>

  • Blogs

    March 25, 2013

    Quick (vegan) chili for a chilly Meatless Monday

    Chili's one of those stick-to-your-ribs dishes that's perfect for snowy spring days, especially when you don't want to spend a lot of time in the kitchen. This very basic recipe can be modified to taste; you can add meat-replacement crumbles, use less garlic or toss in a dollop of maple syrup, even ... More >>

  • Blogs

    March 13, 2013

    Cooking with Pete and Barb Marczyk: Stracotto

    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. While the weather promises to w ... More >>

  • Blogs

    March 8, 2013

    In the kitchen with Patxi Azpiroz, chef of Patxi's Pizza: meatballs

    A few weeks ago, when I interviewed Patxi Axpiroz, the chef-owner of Patxi's Pizza, our conversation moved from pizza to balls -- meatballs, of course, which are popping up on menus at several local restaurants, including Cafe Bar, Gaetanos, Slotted Spoon and Spuntino. Some of those meatballs are fu ... More >>

  • Blogs

    March 6, 2013

    Cooking with Pete and Barb Marczyk: Thumbprint cookies with a trio of jams

    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. Thumbprint jam cookies -- also ... More >>

  • Blogs

    February 20, 2013

    Cooking with Pete and Barb Marczyk: Chocolate bundt cake

    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. Despite the fact that Valentine ... More >>

  • Blogs

    February 6, 2013

    Cooking with Pete and Barb Marczyk: Coconut-curried chicken soup

    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 have exactly one ... More >>

  • Blogs

    January 23, 2013

    Cooking with Pete and Barb Marczyk: Super Bowl baked butter beans with bacon

    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. Family recipes run in the Marcz ... More >>

  • Blogs

    January 21, 2013

    Skillet cornbread for a hearty side dish on Meatless Monday

    Cornbread is right up there with potato salad and grits as a good, old-fashioned, home-style side. And yes, it can be vegan -- making it a great pairing with a bean-based soup (last week's Southwestern-style stew, for example). Adapted for altitude from Veganomicon, this version is a country-flavore ... More >>

  • Blogs

    January 7, 2013

    Baked pasta dish for a hearty dinner on Meatless Monday

    Many of us made New Year's resolutions to eat healthier, more nutritious food -- but at this time of the year, the most appealing foods are often the stick-to-your-ribs kind that provide fuel to power through the colder weather. But this baked pasta is the best of both worlds: nutritious and filling ... More >>

  • Blogs

    December 19, 2012

    Cooking with Pete and Barb Marczyk: Stifado

    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. "People, people, people: When I ... More >>

  • Blogs

    December 17, 2012

    Ginger cookies for a holiday dessert on Meatless Monday

    If you're looking for something to bring to the office for the holidays -- and you work with people who don't eat animal products -- these vegan ginger cookies are a quick, easy solution. Softer than gingersnaps but with a similar bite imparted by the distinctive root, they're a great balance betwee ... More >>

  • Blogs

    December 10, 2012

    Matt Selby is battling for $20,000 in the Master Holiday Chef Challenge: Vote!

    By the end of this month, star chef Matt Selby and James Iacino, president of Seattle Fish Company, will open the Corner House, a new restaurant in Jefferson Park, and while Selby is currently working on menus -- dishes like truffle salt-cured foie gras, mussels and "Denver Bronco" oysters with oran ... More >>

  • Blogs

    December 7, 2012

    Cooking with Pete and Barb Marczyk: savory and sweet beef brisket with merlot and prunes

    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. When it comes to prunes, there ... More >>

  • Blogs

    December 3, 2012

    Vegan chocolate cupcakes for an easy dessert on Meatless Monday

    This time of year, it's all about the baked goods -- so what's a plant-based eater to do? Make your own, of course. These chocolate cupcakes are super-easy and suitable for any occasion. See also: - Vegan zucchini bread for a sweet seasonal treat on Meatless Monday - Chocolate-chip vegan scones for ... More >>

  • Blogs

    October 24, 2012

    Cooking with Pete and Barb Marczyk: Coq au vin

    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 just celebrated his birthd ... More >>

  • Blogs

    October 22, 2012

    Vegan French toast for a breakfast delight on Meatless Monday

    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 >>

  • Blogs

    October 8, 2012

    Vegan kosherie with a kick for a hearty meal on Meatless Monday

    Kosherie is a Middle Eastern dish comprising lentils, pasta, rice and a spicy, tomato-based sauce, topped with fried onions. This version (recipe adapted from Moosewood New Classics) features fried shallots instead, just to switch things up. Although this dish requires a four-burner stove with a l ... More >>

  • Blogs

    October 5, 2012

    In the kitchen with Matt Lewis, exec chef of Bones: escargot pot stickers

    In this week's Chef and Tell interview with Matt Lewis, exec of Bones, he extols the virtues of women in the kitchen, pho and pop-up restaurants. But Lewis also has a passion for the food he cooks at Bones, including the noodle joint's famous escargot pot stickers. "The escargot pot stickers at Bone ... More >>

  • Blogs

    October 4, 2012

    Roux the day: The light and dark sides of gumbo

    A rose is a rose is a rose, right? Not so for gumbo, which happens to be Colin Mallet's favorite dish from his home state of Louisiana. While there are probably as many versions of this soup/stew as there are families who make it, Mallet, executive chef of Sassafras American Eatery, can makes a di ... More >>

  • Blogs

    September 24, 2012

    Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

    There are so many monster zucchini ready to harvest in our garden that we're planning to make zucchini bread. A lot of it. And take it to friends and coworkers. And probably complete strangers. This vegan recipe (adapted for mile-high altitude from The Joy of Vegan Baking) is moist and delicious. An ... More >>

  • Blogs

    September 17, 2012

    Vegan pad Thai for a delectable dinner on Meatless Monday

    Vegan Black Metal Chef first popularized his version of this excellent recipe for pad Thai, one of our favorite dishes, and although we've made a few variations -- we like more rice noodles and a little less sugar -- it's always fun to follow along with the video. Vegetarians can fry up an egg per s ... More >>

  • Blogs

    September 5, 2012

    Cooking with Pete and Barb Marczyk: Pork tenderloin with orange glaze

    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. Provided our local meteorologis ... More >>

  • Blogs

    August 22, 2012

    Cooking with Pete and Barb Marczyk: chocolate zucchini bread

    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. It's August, Barb reminds us, a ... More >>

  • Blogs

    August 21, 2012

    Really baked goods: Making medical marijuana-infused foods at home for yourself

    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 >>

  • Blogs

    August 17, 2012

    Cooking with Pete and Barb Marczyk: peach 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. Earlier this month, Pete and Ba ... More >>

  • Blogs

    August 13, 2012

    Vegan spinach quiche for brunch or lunch on Meatless Monday

    Yes, an eggless quiche is possible -- and quite delicious -- if you're daring enough to try to make one. This easy recipe features a pressed quinoa crust for extra protein -- and make sure you're using organic tofu so you don't get any GMO nastiness. See also: - Falafel with tahini sauce for a Mid- ... More >>

  • Blogs

    August 6, 2012

    Falafel with tahini sauce for a Mid-East treat on Meatless Monday

    If you're looking for a good online (vegan!) recipe bank, then the Humane Society's Meatless Monday recipe of the week is an excellent source; we made this week's falafel with the accompanying tahini sauce and served it in pita bread with fresh greens. Yum!

  • Blogs

    July 23, 2012

    Vegan pancakes for a fast and delicious breakfast 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. 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 >>

  • Blogs

    July 18, 2012

    Cooking with Pete and Barb Marczyk: Devil's food cake with chocolate buttercream icing

    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. For this week's devil's food ca ... More >>

  • Blogs

    July 16, 2012

    Homemade vegan chai for an afternoon pick-me-up 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. Beat the heat with a spiced drink with a little hit of caffeine to keep you going. This recipe (inspired by The Joy of Vegan Baking) us ... More >>

  • Blogs

    July 11, 2012

    Cooking with Pete and Barb Marczyk: brandied peach veal loin chops

    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. According to Barb, peaches will ... More >>

  • Blogs

    July 2, 2012

    Quinoa-cranberry muffins with almond flour for a protein-packed breakfast 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. It's smart to bake up a batch of these quinoa-cranberry muffins made with wheat and almond flour early in the week; that way, you have ... More >>

  • Blogs

    June 27, 2012

    Cooking with Pete and Barb Marczyk: summer salad with tuna, peas and cucumbers

    Pete Marczyk (who's interviewed in in this chef and tell) 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 ... More >>

  • Blogs

    June 13, 2012

    Cooking with Pete and Barb Marczyk: Eggplant a la Turk

    Pete Marczyk (who's interviewed in this week's chef and tell) 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 ... More >>

  • Blogs

    May 30, 2012

    Cooking with Pete and Barb Marczyk: Summer turkey burgers

    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. Like a lot of you, Pete and Ba ... More >>

  • Blogs

    May 23, 2012

    Cooking with Pete and Barb Marczyk: Roasted turnips

    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. "Most of us think of turnips i ... More >>

  • Blogs

    May 14, 2012

    Roasted potato salad with parsley pesto for a summertime side dish 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. Memorial Day is fast approaching, which means cookouts and buckets of potato salad. This version (adapted from vegan king Bryant Terry) ... More >>

  • Blogs

    May 10, 2012

    Cooking with Pete and Barb Marczyk: Cream of asparagus soup

    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. Marczyk's just received a crop ... More >>

  • Blogs

    May 7, 2012

    Vegan blueberry muffins with lemon for a breakfast treat 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. The stores are starting to stock fresh, fat blueberries, which are perfect for muffins. These vegan offerings contain juicy blueberries ... More >>

  • Blogs

    May 7, 2012

    In the kitchen with Cellar Wine Bar chef Joe Freemond: Shakshouka

    In last week's Chef and Tell interview with Joe Freemond, the executive chef of Cellar Wine Bar, he admits that as a kid, he wasn't remotely interested in wieners or burgers. In fact, his favorite restaurant was Sushi Den, the logical choice of a five-year-old. He also grew up on Jewish foods, inc ... More >>

  • More >>
VOICE Daily Deals
©2013 Denver Westword, LLC, All rights reserved.
Loading...