From the Magazine
EAT & DRINK FROM THE MAGAZINE
8:11 am, Jul 25, 2012
Buried Treasure
If you’ve got ties to New England, you know what a summertime feast should look like: a picnic table piled high with lobster, shrimp, clams, and mussels; drawn butter in shallow bowls; and—eventually—a heap of empty shells and crumpled napkins. In other words, a straight-from-the-sea, lick-your-fingers-good mess.  Now, take that concept, add... MORE
8:07 am, Jul 25, 2012
By the Numbers: Rioja
2,100The number of rosemary-goat cheese biscuits Rioja bakes each week. 1431 Larimer St., 303-820-2282, riojadenver.com MORE
8:04 am, Jul 25, 2012
How To Make A Piecrust
1: Add 1 cup flour, ½ cup organic, nontransfat shortening (such as Spectrum), and ½ teaspoon of salt to a bowl. Break up the shortening into pea-size pieces using the side and back of a fork. Slowly, add 3 to 4 tablespoons of ice water and fold the dough over itself. Be careful not to overwork it.2: Dust a work surface with flour and form the... MORE
7:59 am, Jul 25, 2012
Wood Work
Oak at Fourteenth, 1400 Pearl St., Boulder, 303-444-3622, oakatfourteenth.com3 StarsThe Draw A bright, open space just off the Pearl Street Mall; a diverse, ever-changing seasonal menu; wood-fire cooking that adds depth of flavor. The Drawback Cooking over an open flame is tricky and can create inconsistencies in execution. Don’t... MORE
3:19 pm, Jun 26, 2012
Stick Kick
Stick it to Me Bay Area alums Nate Barnett and Ezra Malmuth bring organic food to the street in their hot food truck. With eats that sizzle on the grill (the aroma pulls us in from blocks away), it’s no surprise Stick it to Me is in high demand on sunny days. The menu caters to carnivores and veg-heads alike, boasting hearty Korean barbecue angus... MORE
3:14 pm, Jun 26, 2012
West of Eden
Palisade gets all the love: It’s soaked in sun, and the land produces the majority of the state’s wine grapes. But it would be an oversight to ignore the West Elks, located in the fertile North Fork Valley (roughly 45 miles from Palisade). Paonia is the epicenter of the West Elks, and it’s a food lover’s heaven: Farm stands bookend the small town... MORE
3:09 pm, Jun 26, 2012
Louisville
1) Imperial Fez The vibe: A one-room, traditional Moroccan restaurant with low seating, rich colors, and a belly dancer on the weekends. Order this: Sweet honey bread, hearty lamb kebabs, or the Taste of Morocco five-course dinner (lentil soup, salad, bastila, choice of main, and dessert). 820 Main St., Louisville, 303-665-2310,... MORE
3:02 pm, Jun 26, 2012
Two Is Better Than One
It was the intersection of my favorite ethnic foods that drew me to the corner of 44th and Zuni. There, Chickee’s Lil Kitchen turns out hearty comfort food in two disparate styles—Cajun and Mexican—from a tiny take-out window. Owners Harriett and Bob Sanchez have been married for 38 years. Harriett is of true Cajun descent; Bob’s family hails from... MORE
2:58 pm, Jun 26, 2012
Table Hop
I’ve faced the fact that I’m not destined for a career as a brewer. But sometimes I like to pretend I’ve got what it takes, which is why I’ve fallen for Table 6’s DIY method of dry-hopping beer: Choose a beer and a style of fresh hops, combine the ingredients in a French press, and wait. In minutes, dark, malty beers acquire an aromatic bite, and... MORE
2:53 pm, Jun 26, 2012
Black Raspberries
How many acres does Brighton’s Berry Patch Farms dedicate to black raspberries every summer? 7 acres  MORE
2:49 pm, Jun 26, 2012
How To Grill Corn on the Cob
1) It’s important to have a superhot grill—as hot as possible. Peel back all the husks except the first layer. (Don’t worry about removing the corn silk—it will grill off.) This steams the corn and keeps it from burning.2) Place cobs directly on the grill. As each section chars, turn 90 degrees until all sides are cooked. 3) Take the corn off... MORE
2:43 pm, Jun 26, 2012
Breaking with Tradition
Phat Thai • 2900 E. Second Ave., 303-388-7428, phatthai.comThree Stars The Draw Creative Southeast Asian cuisine that’s designed for sharing and is served in an energetic Cherry Creek space. The Drawback If you’ve come for traditional Thai you might be disappointed; execution can be inconsistent. Don’t Miss Crisp pork with... MORE
12:11 pm, May 22, 2012
The Insider's Club
Food & Wine is a magazine with a simple mission: Through recipes, tips, and reports on trends, the goal is to teach home cooks to, well, cook better. But Food & Wine made a genius move in 1982 when it launched the Food & Wine Classic in Aspen, an annual culinary event studded with big-name chefs that became an instant must-attend for... MORE
12:06 pm, May 22, 2012
Kitchen Prep
Food lovers revere the iconic 1996 film Big Night, in which Italian brothers Primo (Tony Shalhoub) and Secondo (Stanley Tucci) cook a final feast in hopes of saving their dying restaurant. Although the story is fictitious, there’s a real-life local connection: Boulder chef (and Italy native) Fabio Flagiello taught Shalhoub how to play the part. “I... MORE
12:01 pm, May 22, 2012
For the Love of Pho
It took just three minutes for our dinner at Pho 95 to arrive—but the wait for me had been more like four years. Since I became a vegetarian in 2008, my quest for the perfect veggie pho has taken me from ritzy establishments to the diviest dives. I’ve been hunting for that heavenly umami—the rich and satisfying savoriness my palate lost when... MORE