Salad Recipes

Now Playing

In the Kitchen with Liberty Belle Tillemann-Dick

Cooking tips from Mr. James Carville

Market Watch

Sin for your supper at Cook's Fresh Market.

Using Your Noodle

Raman: the soup for a new millenium.

Dive! Dive!

Cheap entertainment is Casa Bonita's one small pleasure.

Bread Alert

Cheap entertainment is Casa Bonita's one small pleasure.

Sea of Japan

Cheap entertainment is Casa Bonita's one small pleasure.

Mouthing Off

Cheap entertainment is Casa Bonita's one small pleasure.

Paradise Lost

Cheap entertainment is Casa Bonita's one small pleasure.

Beauty and the Feast

Cheap entertainment is Casa Bonita's one small pleasure.

Community Garden Spot

Cheap entertainment is Casa Bonita's one small pleasure.

A Tall Order

Cheap entertainment is Casa Bonita's one small pleasure.

THE GRILL NEXT DOOR

Cheap entertainment is Casa Bonita's one small pleasure.

THE ROYAL TREATMENT

Cheap entertainment is Casa Bonita's one small pleasure.

EAT AT MEL'S

Cheap entertainment is Casa Bonita's one small pleasure.

PASTA TENSE

Cheap entertainment is Casa Bonita's one small pleasure.

What's Cooking? The Marczyks' fried chicken and potato salad

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 usually bring a selection of some of their market's choicest ingredients home with them, and cook up a feast fit for kings ... More >>

Cafe Options gives downtown diners a real option at breakfast and lunch

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 usually bring a selection of some of their market's choicest ingredients home with them, and cook up a feast fit for kings ... More >>

In the kitchen with Michael Long of Opus

Lori Midson​Michael Long, executive chef of Opus (2575 Main Street, Littleton), and the subject of this week's Chef and Tell interview, knows a thing or two about Caesar salads: He won the 2007 American Institute of Food And Wine's Caesar salad award in 2007. In this riff on the classic, Long ... More >>

Cooking with Pete: winter solstice salad

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. For the ... More >>

Pot luck! Creative cooking with cannabis

Everything's better with cannabis butter​On January 16, 8 Rivers executive chef Scott Durrah and sous Jamie Gulick held the first Creative Cooking With Cannabis class at the modern Caribbean restaurant at 1550 Blake Street. Courtesy Durrah, here are the recipes from that class:

In the kitchen with Jennifer Jasinski, chef of Rioja and Bistro Vendome

Northstar Media BooksJennifer Jasinski's black truffle potato salad​Jennifer Jasinksi, executive chef of Rioja and Bistro Vendome, and the subject of this week's Chef and Tell interview, recently wrote The Perfect Bite , a soon-to-be released cookbook chock-a-block with recipes from Rioja, inc ... More >>

Oak Tavern's Jeremy Roosa plays with sharp knives, ballyhoos the virtues of acidity, boohoos iceberg lettuce and sings the praises of the spatula

Lori Midson Jeremy Roosa, exec chef of the Oak Tavern ​Jeremy Roosa Oak Tavern 1414 Market Street 303-888-0655 www.oaktaverndenver.com "I dress like a clown, I play with food, fire and sharp knives, and they pay me. Does it get any more fun than that?" asks Jeremy Roosa. The executive chef o ... More >>

Cooking with Pete and Barb: Memorial Day quinoa and black bean salad

​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 always somethi ... More >>

In the kitchen with Ya Ya's Aaron Whitcomb: Duck confit with frisee and sherry vinaigrette

Lori Midson aaron Whitcomb's duck confit​Ya Ya's Aaron Whitcomb, the mouthpiece in this week's Chef and Tell interview, promises that his recipe for duck confit, despite the numerous ingredients and steps, isn't difficult. "Just make sure," advises Whitcomb, "that you pack the duck tight with ... More >>

Cooking with Pete and Barb: Steamed green beans and zucchini with goat cheese and roasted walnuts

​ 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 >>

Cooking with Pete and Barb Marczyk: Roasted porcini mushroom salad

A Flickr photo​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 is ... 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 Andrew Lubatty simplifies Santa day with a breakfast class at The Seasoned Chef

J. WohletzChef Andrew Lubatty spreads holiday skills to his students​ Chef Andrew Lubatty of Avenue Grill taught last night's "Christmas Morning Breakfast" class at the Seasoned Chef Cooking School, and he was all for using pre-made puff pastry, room-temperature eggs and bacon grease. But he' ... More >>

The best meal I ate all year: M&D's Café

J. WohletzSmall ends plate from M&D's Cafe​ This year M&D's Café provided me with two of my favorite things in a meal: geographic convenience and a glut of roasted meat. Five Points is my 'hood, and having a place to get plump, mealy fried catfish; a mess of dark, steaming greens; and warm, ... More >>

The perfect post-holiday gift: Jennifer Jasinski's The Perfect Bite

Lori Midson​"I know! Can you believe it? We finally got the book through the doors!" That was elated response from Jennifer Jasinski, the chef/owner of Rioja, Euclid Hall and Bistro Vendôme, when I spoke with her late yesterday afternoon, two days after 5,000 copies of her Rioja cookbook, T ... More >>

Cooking with Pete and Barb Marczyk: Fondue

Lori Midson​ 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 wint ... More >>

TAG | RAW BAR brings fresh meat and bright lights to a basement space

Lori Midson​ 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 wint ... More >>

Cooking with Pete and Barb Marczyk: Early summer salad

​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 June, which means ... More >>

In the kitchen with chef Chris Cina: Asparagus and blood orange salad

Chris Cina​In this week's Chef and Tell interview with Chris Cina, executive chef of Hideaway Steakhouse, the self-described "goof" talks about his biggest cooking disaster (he made a bride spill tears -- but not on purpose); the culinary wizardry of Troy Guard; his addiction to acid; and the ... More >>

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 >>

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 >>

Tuna salad and Avery's White Rascal make a good case for a condiment

Philip Poston​When I was a kid, I hated mayonnaise -- or at least thought that I did. It looked gross, and that was reason enough for me to avoid the stuff for nearly twenty years. But once I started falling in love with food -- coincidentallly around the same time I was legally allowed to i ... More >>

Row 14 in the Spire provides a class-act menu

Slideshow: Food Porn from Row 14

Wooden Spoon Cafe is as sweet as its treats

Slideshow: Sweet! Wooden Spoon Cafe & Bakery

In the kitchen with Noah Stephens: The Vert Kitchen BLT

Lori Midson​ In this week's Chef and Tell interview, Noah Stephens, exec chef/owner of Vert Kitchen, talks about the motivation behind his sandwiches, all of which are inspired by his travels around the world. I especially love Vert's BLT, sandwiched with bacon, oven-roasted tomatoes, lashes ... More >>

Cooking with Pete and Barb Marczyk: Broccoli and cashew salad

​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 been a long time co ... More >>

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

Photos: The Summer Menu at Bittersweet

In the kitchen with Lachlan Mackinnon-Patterson: Frasca's summer beet salad

​The day I interviewed Lachlan Mackinnon-Patterson, the executive chef of Frasca Food and Wine, for this week's Chef and Tell powwow, the kitchen crew had just been graced with a bounty of fresh beets, plucked straight from farm earth. The beets, in all their glorious, kaleidoscopic hues, ar ... More >>

Chickpea-bulgur salad for lunch 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. One big misconception about a meatless diet is that plant-based eaters must subsist on salad and salad alo ... 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

Cooking with Pete and Barb Marczyk: Arugula, avocado, and orange salad

​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. In case you've convenien ... More >>

Cooking with Pete and Barb Marczyk: Citrus salad with candied almonds

​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. During the month of Janu ... More >>

Pedro steak and mashed potatoes with Avery's Reverend: a complete meal

​I've never been a meat and potatoes kind of guy. I don't eat much meat for one, and I'm just as content with potatoes being the main course as I'm with their being on the side, if not more so. My buddy Jeff, on the other hand, is that type of guy, not that there's anything wrong with it. I l ... More >>