Shrink-wrapped. Simmered. Supper. 05/10/2011 What's only slightly bigger than a breadbox, cooks a chicken breast in two hours and costs $300? It's a sous-vide water oven. Think of it as a hot tub time machine for food.
05/10/2011 - If the nonna as master cook has become something of a stereotype (after all, excellent, thrifty and industrious grandmas can be found in kitchens around the world), American chef Jessica Theroux at least approaches the topic with nuance and plenty of solid evidence.
05/03/2011 - At the cusp of each new season, I'm so happy to shift cooking gears that I tend to get carried away. Fresh asparagus? Let's have it for every dinner. Berries in all their glory? Breakfast and dessert each day.
Sometimes, when you don't like a thing, you can fix it to make it better. But sometimes, when you don't like a thing, no amount of fixing will be enough to make you like it. You have to find something else entirely to take its place. Such is the case for me and strawberry shortcake — everyone else's favorite springtime dessert.
For many chefs, a salad is an afterthought, something you put on the menu to satisfy dieters and vegetarians. I've always believed that a salad should be as well-composed, as complex and satisfying, as an entree. This probably shows the influence of California-cuisine doyenne Cindy Pawlcyn, whose kitchens I worked in during the early 1990s.
Poultry is only plump and juicy if it never exceeds 140 to 150 degrees F, the temperature at which the muscle fibers shrink (lengthwise) and squeeze out the natural juices, writes Douglas Baldwin. Traditional cooking methods make poultry safe by cooking the coldest part to 165 or above.
Here comes American Craft Beer Week, a nationwide celebration of independent brewers and their beers. Events around Denver at restaurants and taphouses ranging from Twisted Pine to Euclid Hall.
Jekka McVicar doesn't only have the coolest name in the world, she's also produced one of the coolest cookbooks of the season: Jekka's Herb Cookbook is packed with information about McVicar's top-50 favorite herbs (McVicar, an English gardener and cook, had a hard time choosing from the 650 varieties growing in her home garden), plus 250 recipes for what to do with them.
Make a reservation for Saturday night at Arrabelle at Vail Square for a three-course dinner with wine pairings — you'll eat well, and your $125 bill goes to help fund Fresh Approach, a group working to provide healthier school food for Eagle County students.
Despite the fact that it is nearly impossible to make an inedible pizza, a strange twist of culinary contrarianism holds that it's also nearly impossible to create a hands-down brilliant one.
La Abeja advertises its giant muffins, cookies and cakes to the street, so you'd be forgiven for not knowing it's also a sit-down joint. But the two-room Mexican bakery and restaurant, perched along a seedy stretch of Colfax a couple blocks from the Capitol, is a thrilling find for those who yearn for unfussy tacos and burritos.
Splash a little summer on your midwinter blahs: Citrus season is in full swing. Pile oranges on the counter, squeeze lemons for warm lemonade, and grab a couple of grapefruits for this refreshingly light winter salad.
HOTCHKISS — The alarms are set. The 30-foot fans are poised to begin spinning. And Steve Ela stalks his 99-acre orchard on a blustery April morning, radiating worry.
The best thing about judging a cooking contest is eating the food. The worst thing about judging a cooking contest is eating the food. In front of a crowd. While they take pictures of us with our mouths full.
