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From the Print Edition
How the chili cook-off was won (by Westword)
By Jonathan Shikes
Everyone has a recipe for chili. Lady Bird Johnson's recipe called for two to six generous dashes of liquid hot sauce. Kenny Rogers uses tomato paste and finely chopped jalapeños. Bobby… More >>
A Slow Foods dinner feeds the body, mind and soul
By Juliet Wittman
We're seated at a long table in Arugula, a Boulder restaurant devoted — like most good restaurants these days — to local, fresh and seasonal food. This is a Slow… More >>
The more things change, the more they stay the same at Don's
By Drew Bixby
A great big glass garage door, open for warm weather, facing Sixth Avenue; more booths and tables with stools; a back-patio-length green paint job, aluminum roof and industrial heater; high-def… More >>
The lunch bunch gives a thumbs-up to Phoenician Kabob
By Stephen Crout
Foodies Eating Diverse and Unusual Platings (FEDUPs) is what we call ourselves. There are ten of us, plus the occasional "understudy" who is invited when not everyone can attend our… More >>
Brandy Crusta at Shanahan's
By Nancy Levine
The drink: Maraschino Liqueur is nothing like the neon-colored cherries that came in your Shirley Temples. This multifaceted, very aromatic liqueur — one of the few liqueurs that is distilled… More >>
