When it comes to nachos, I’m hopelessly addicted. I’ve got favorite spots all over the state, the best of which was (sniff) the late Iguana’s at the base of Aspen Highlands. But in town, the nod goes to the Pioneer, near DU.

The secret to this stacked platter of corn tortilla chips, black beans, melted asadero cheese, grilled chicken, fresh jalapeños, green onions, pico de gallo, guacamole, and Mexican crema is the stratum of toppings. With most nachos, ingredients mix and mingle only on the top layer. At the Pioneer, however, a surplus of toppings are evenly distributed throughout the dish so there’s nary a chip without cheese or goodies.

Bonus: Hit happy hour (3 to 7 p.m. and 10 p.m. to midnight daily) for half-price drafts, house margs, and well drinks, and $1 off house wine.

2401 S. University Blvd., 720-536-4802

When I was a kid, I loved chicken pot pies. Then I grew up, and the heavy crust and limp, overcooked vegetables became a turn-off.

But last week, Black Pearl’s executive chef Kate Horton’s upscale take on the humble pie drew me back in. Horton serves her version in a miniature copper pot filled with plump poached chicken, savory roasted-butternut squash, sweet potatoes, and celery root. The robust ingredients are folded into a light and velvety chicken-and-thyme velouté. (A vegetarian version is also available.)

Instead of encasing the pie in an overwhelming crust, Horton keeps it simple by topping hers with a single disc of flaky pie crust. The result is a fresh, grown-up version of the comfort food.

Tip: Black Pearl’s chicken pot pie is only served during lunch, and it comes with a green salad tossed in a light vinaigrette.

1529 S. Pearl St., 303-777-0500

Last year, I ran a St. Patty’s Day 7K that took me right by the Custom Corned Beef factory at 26th and Walnut streets. That was my first introduction to the local company, which makes corned beef from a generations-old family recipe.

Since that time, thanks to Snooze’s corned beef hash, I’ve discovered how much I love Custom’s offerings. Order the hearty dish for a breakfast of shredded corned beef hash, caramelized onions, roasted poblanos, two local eggs (we recommend sunny-side up), and the option of toast or tortillas.

Ditch the toast—which, according to co-owner Adam Schlegel, about 50 percent of diners do—and enjoy chewy tortillas made by Raquelitas Tortillas at 31st and Larimer streets. Who knew a hash breakfast could be so locally friendly?

Bonus: Snooze is about to expand. Look for a third outpost (this time in Fort Collins) to open in another month or so.

2262 Larimer St., 303-297-0700 and 700 N. Colorado Blvd., 303-736-6200

Conscientious diners throughout the metro area seek out dishes that feature local, seasonal produce, but how often do they find entire menus comprised of local ingredients? Locavores were delighted when Arugula Bar e Ristorante recently met that challenge with a Slow Food Boulder winter dinner, held at a time when local produce is perceived as sparse.

Chef-proprietor Alec Schuler pulled off an incredible event, which included ingredients such as home-canned Toohey Farm heirloom-tomato sauce over delicate, buttery tilapia farmed in Colorado. House-cured lomo made from Long Family Farm pork tenderloin and tender Colorado’s Best Beef Company bresaola also took starring roles, upstaged only slightly by the accompanying earthy Grant Family Farm beets, pickled Red Wagon Organic Farm shallots, and HeartEye Village CSA yellow beans. Munson Farms squash was tucked into delicate homemade ravioli, crowned with sautéed Hazel Dell mushrooms, roasted Toohey Farm kabocha squash, and a savory brown butter accented with sage grown in Schuler’s own garden.

The piece de resistance was the Colorado’s Best slowly braised beef shank in marrow butter paired with Infinite Monkey Theorem’s 2008 Malbec. The meal ended sweetly with house-canned Ela Family Farms Western Slope peach coulis garnishing a velvety Haystack Mountain goat cheesecake.

Start to finish, Schuler proved that, with some planning, enjoying Colorado’s bounty is possible even in the dead of winter.

Bonus: A quick scan of Arugula’s menu indicates that chef Schuler is always mindful of local and seasonal cuisine, not just when planning for a Slow Food event.

2785 Iris Ave., Boulder, 303-443-5100

I’ve got  a new obsession: Noosa Yoghurt. This intensely creamy yogurt—made with fresh, all-natural milk from northern Colorado’s Morning Fresh Dairy Farm—has become my morning staple. I eat it straight out of the container or mixed with Udi’s granola.

Similar in texture to Greek yogurt, Noosa tastes creamier and richer, without the overbearing tang. The recipe is straight from Australia—the Boulder- and Fort Collins-based founders are expats, and the product is named for a small coastal Queensland town—but it’s made locally.

Aside from plain, the treat comes in stirred blueberry, mango, or raspberry purées, or swirled with Colorado honey from Beeyond the Hive. (Tip: The doctored versions could stand in for a healthy dessert.)

Stock up at Marczyk Fine Foods and Whole Foods Market, or through Morning Fresh Dairy’s home delivery.

A recent day of old-fashioned ice skating on Evergreen Lake was made all the better with lunch at Creekside Cellars Winery & Italian Cafe.

The cozy spot, which sits on the banks of Bear Creek, bustles with both locals and tourists in search of made-on-the-premises wines and a well-rounded menu. Creekside delivers with sips like the easy-to-drink, lightly tannin-ed Cab Franc and a menu of hearty paninis, made-from-scratch soups, and fresh antipasto.

Best bets include the soups du jour—don’t miss the roasted red-pepper bisque or, if available, the vegetable medley—and the rosemary chicken panino with fresca mozzarella, grilled chicken, and roma tomatoes on focaccia. (FYI: The sandwiches are easily shared.)

Bonus: Children are well served, too, with whipped-cream-topped hot cocoa and a kids’ menu—think grilled turkey and cheese on focaccia with applesauce or fruit on the side.

28036 Hwy 74, Evergreen, 303-674-5460

When I’m not quite sure what I’m in the mood to eat, I often end up choosing sushi. The comfort of fresh fish and rice, the heat of wasabi, the salt of soy sauce—it always satisfies.

Lately, my go-to spot has been Blue Fin Sushi Bar & Restaurant in Stapleton. The selection is always super-fresh, but it’s the happy hour that’s the real draw. Between 4:30 and 6 p.m., Sunday through Thursday (and 9 to 11 p.m. Friday and Saturday), I order single servings of my favorites—albacore, maguro, and unagi—for just $1.50 each. The shrimp tempura roll is just $6. Better yet, all house wine, beer, and hot sake is priced two-for-one.

Pairing tip: Instead of beer, try a glass of German Riesling. The wine’s slight, residual sweetness nicely offsets the wasabi’s heat.

7303 E. 29th Ave., 303-333-4006

I first discovered my love of cheese—particularly Brie, Roquefort, and goat—while studying in Paris. In the United States, these younger-aged cheeses are often pasteurized (read: bland), and they have little in common with the flavorful French varieties.

But a recent taste of Bella Bistro’s cheese-centered appetizers instantly took me back to the cafes of Paris. It makes sense: The Olde Town Arvada restaurant special orders some of its cheeses from France and Italy. While the menu changes regularly, keep an eye out for the following dishes:

The baked Brie, served with Kahlúa sauce and walnuts, is heavenly, with a rind that isn’t too hard and a gooey center that’s silky and rich.

And on my last visit, I devoured the crostini with goat cheese. Drizzled in olive oil and topped with sea salt and herbs, the cheese has a light, fluffy texture and strong flavor that most American brands miss.

7702 Ralston Rd., Arvada, 303-358-7253

It’s rare to find a bottled sauce that doesn’t smack of preservatives, so when I sampled the Simply Boulder Culinary Sauces, I was wowed by the ultra-fresh aroma and flavor. All-natural, gluten- and dairy-free, made with organic agave nectar, extra-virgin olive oil, and real fruit juices, these healthy sauces are excellent pantry staples.

My favorite, the Coconut Peanut, has just the right balance of salty peanut flavor matched with sweet coconut and a touch of heat to perk up spring rolls and yakitori. The fresh-from-the-garden taste of the Lemon Pesto adds zest to pasta and seafood. Drizzle the Honey Dijon on a cobb salad or a toasted ham-and-cheese; add Truly Teriyaki to stir-fry and brown rice; and glaze your next grilled chicken with the zesty Pineapple Ginger.

Tip: Simply Boulder Culinary Sauces can be found at grocery stores throughout the metro area, including Lucky’s Market, Sunflower Farmers Market, and Whole Foods Market.

Lucky’s Market, 3960 Broadway St., Boulder, 303-444-0215

Sunflower Farmers Market, multiple locations

Whole Foods Market, multiple locations

Prosciutto is one of those ingredients that demands respect. It’s best served fresh and sliced ribbon-thin. The taste is unmistakable: delicate, rich, even buttery.

Cooking the cured meat means risking toughness and exploiting the gamey, sometimes overly salty nuances. But at Trattoria Stella, a Denver restaurant with two outposts, the kitchen gets it right with the crispy prosciutto salad.

This tangle of mixed greens and baby spinach comes tossed with figs, red onions, candied walnuts, Gorgonzola, and tangy red-wine vinaigrette. A generous helping of lightly crisped prosciutto—still delicate and restrained—adds crunch and subtle meatiness.

The dish, which costs $11.95, is large enough to serve two.

3470 W. 32nd Ave., 303-458-1128

3201 E. Colfax Ave., 303-320-8635

Small-scale craft distilleries are popping up across the country, as well as here in Colorado. The reason? Consumers have clearly shown a preference for eating and drinking locally produced artisanal foods and beverages.

Downslope Distilling Inc., which opened last August in Centennial, is the latest quality distillery to join the fray. The company, owned by three former craft-beer enthusiasts, is turning out a complete line of high-end vodkas, rums, and whiskeys.

Try the pepper vodka—infused with a blend of dried red New Mexico chiles and Indonesian black pepper—in your Sunday morning Bloody Mary. Or sip my favorite, the small-batch vanilla rum made with two kinds of vanilla beans. Pour a shot into a tall glass filled with ice, mix it with Mexican Coke and a wedge of lime, and prepare yourself for a mini-vacation.

Bonus: To tour the facility and arrange for a tasting, call Downslope or sign up for the mailing list online.

6770 S. Dawson Cir., Ste. 400, Centennial, 303-693-4300

I’m more into coffee than tea, mostly because the latter remains a bit of an enigma. Do I choose black, white, green, or herbal? And from there, do I prefer Darjeeling, oolong, or rooibos? (Sigh. Right about now is when I order a latte.)

Enter In-Tea, a tea emporium located on South Kipling Parkway in Littleton. The shop not only specializes in artisanal whole-leaf teas, but owner Carole Bright-Alvarez makes it her business to educate customers about all things tea. To wit: She’s designed a questionnaire that establishes your perfect sip—a tea fitting, if you will.

After answering a dozen or so questions, including my preferences for cheese (hard/stinky, mild/firm, soft/creamy), caffeine (low, medium, high), and chocolate (white, milk, dark, very dark), Bright-Alvarez arrived at four options.

So far, I’ve only sipped the pineapple-mango (which isn’t nearly as fruity as it sounds), and I’m anxious to try the Wu Yi oolong, which promises hints of raisin, honeysuckle, and roasted barley.

Bonus: Log your tea preferences on an index card, and the shop will keep it on file.

8174 S. Kipling Parkway, Littleton, 720-981-2512

For all its controversy, foie gras is undeniably delicious. And one of the best spots to enjoy this decadent treat is the Flagstaff House Restaurant, on the outskirts of Boulder.

Executive chef Mark Monette serves a perfectly seared cut of grade A foie gras atop crispy and delicate sweetbreads. The richness continues with a buttery brioche base, a drizzle of port-wine reduction, and apple compote.

For the perfect pairing, sip on a glass of Sauternes or an off-dry Riesling.

Travel Tip: Try the appetizer Hawaiian-style at chef Monette’s newest venture in the Mauna Kea Beach Hotel in Hawaii.

1138 Flagstaff Rd., Boulder, 303-442-4640

My lunchtime fallback is Organixx, a whole-ingredient, organic-oriented restaurant in LoDo. Don’t assume that translates to all tofu and flax seed and no flavor. Indeed, my latest go-to is the Peruvian roast beef sandwich, made with Asado-style roast beef, slices of creamy avocado, smoky roasted peppers, punchy garlic aïoli, and a crunchy French baguette. Hearty and satisfying, the flavors are also crisp and unmuddled—and perfect for a midday pick-me-up.

Bonus: Through the end of the month, grab a sandwich, salad, or combination lunch for $7.95 (regularly $9).

1520 Blake St., 303-825-1550

Southern food: comforting, homey, and filling. It’s all on the menu at Saucy, the almost month-old fast-casual spot in the Ballpark neighborhood.

The family-run eatery has a broad menu of traditional southern eats—house-smoked ribs, brisket, beans, fried okra—along with Mexican bites, burgers, and wings. You might find yourself waiting a bit for meat dishes, but the fall-off-the-bone ribs are worth it.

We tried the Texas sliced brisket, a generous basket of smoked beef, three perfectly crispy cornbread balls, and a choice of two sides. Don’t miss the mac and cheese side—a mouthwatering combo of creamy cheese and a slightly crunchy top layer.

Heads up: Saucy will start offering happy-hour specials (including alcohol and food bargains) this weekend.

2200 Market St., 303-295-1775

I’ve long been a fan of chef Frank Bonanno and his quartet of Denver restaurants, especially when looking for a place to celebrate a special occasion. But Bonanno also comes through when I’m craving a platter of something warm and comforting. My latest favorite: the slow-roasted suckling pig offered Sunday nights at Osteria Marco.

Bonanno prepares the tender, shredded pork differently each week, with side dishes ranging from rich to rustic. I enjoy the pork served with a simple side of sautéed garlic spinach and roasted fingerling potatoes, and I like it equally well when presented atop a bed of risotto mixed with bitter leeks, tart apple bits, and creamy goat cheese. Crispy cracklins (bits of fried pork skin) top the dish and give it a nice bit of crunch.

Wine tip: Both preparations pair well with the 2006 Isole e Olena Chianti Classico.

1453 Larimer St., 303-534-5855

You already know and love Biker Jim’s Gourmet Dogs (don’t miss the reindeer or pheasant), but have you discovered Jim Pittenger’s take on cheesecake? Turns out this sausage gourmand also loves to bake—especially when it comes to cheesecake.

He’s constantly tinkering with exciting combos, not the least of which are limoncello-sour orange and crème de menthe-white chocolate. An office favorite is the Irish car bomb, which tastes just like the college-age cocktail you used to swill. Now picture that trifecta of Baileys Irish cream, Guinness stout, and Jameson Irish whiskey in creamy cheesecake form. Yep, it’s that good.

While you can’t pick up a slice at a Biker Jim cart, you can special-order the goodies. Two days notice is recommended.

16th and Arapahoe streets;

17th and California streets;

and Argonaut Liquor’s parking lot (760 E. Colfax Ave.)

Even if you’re the sharing type, an order of Bácaro Venetian Taverna’s braised pheasant agnolotti will make you a miser.

Blame the delicate folds of handmade pasta, the fork-tender meat, or the silky ricotta-and-fontina cream sauce, accented with brown butter and sage. Or, blame chef-owner Anthony Justice and executive chef Fabio Flagiello for drawing inspiration from Italy’s Veneto region.

Pair the comforting flavors of this “primi” with a glass of Masi Valpolicella (a Veneto specialty), and revel in your selfishness.

Bonus: Stretch your dining dollars even further with Bácaro’s Monday-night menu, where $16 buys a three-course meal.

921 Pearl St., Boulder, 303-444-4888

A recent dinner at Locanda del Borgo introduced to us to the Park Hill restaurant’s artichoke salad. Big enough to share, the dish arrives with two halves of a tender, lightly grilled baby artichoke served atop arugula, feta, and a daub of sun-dried tomato pesto. The aged balsamic vinaigrette pulls together the earthy, sharp, and sweet flavors for a bright beginning to the meal.

Tip: Follow the salad with chef-owner Giancarlo Macchiarella’s dreamy ricotta gnocchi with smoked speck and arugula in a lusty Parmigiano-cream sauce.

5575 E. Third Ave., 303-388-0282

If the first thing you do at a restaurant is scan the menu for a salumi plate, then this is for you.

At Il Mondo Vecchio Salumi, Colorado’s only USDA-inspected salumeria, the hand-crafted goodies extend from a rich duck-breast prosciutto and the best pepperoni you’ve ever tasted to the rustically flavored lardo (perfect for rendering in sauces or for topping a crostini).

Though the company has no retail outlet, you can order the cured meats online or stop by for a quick tour and (hopefully) a tasting.

Better yet, sign up for the do-it-yourself class on February 27, and join owners Mark DeNittis, Adam Sacks, and Gennaro DeSantis in breaking down a locally raised pig, making fresh sausage, and curing lardo and pancetta. You’ll go home with sausages and pork loin chops—and about a month later, you’ll return to collect the cured meats. The class is limited to 10 people and costs $200 per person.

Don’t Miss… Tasting Il Mondo Vecchio’s beguiling lop chong, a cured, traditional Chinese sausage redolent of sweet soy, pomegranate, sake, ginger, and pepper flakes.

1174 S. Cherokee St., 303-744-6328