Coohills, 1400 Wewatta St., 303-623-5700, coohills.comThe Draw A gorgeous, grown-up space in LoDo that shows just how sophisticated downtown dining has become. Its location alongside Cherry Creek alone is worth a visit.The Drawback Though well designed, the menu is not well executed. Flavors and textures compete rather... MORE

1. Taste of Denmark’s wales strip is the granddaddy of Easter desserts: a sheet of custard-, cream-, and raspberry-filled éclairs that are draped with chocolate and topped with more whipped cream and jelly beans. Chocolate bunnies, your days are numbered. 1901 S. Kipling St., Lakewood, 303-987-8283  2. At Rheinlander Bakery, the whimsical... MORE

There are more than a few things I miss about my university days, but at the top of that list are college bars. Not the late-night meat markets, but the low-key dives that served good food at reasonable prices. I had all but forgotten how much I love a good campus lounge until my husband and I discovered the Pioneer near the University of Denver... MORE

1 - Melt 1 cup butter with ¼ cup canola oil on low heat.2 - Place 1 tablespoon Dijon mustard, ½ cup egg yolks (about 9 yolks), and ¼ teaspoon salt in a food processor. Run until slightly fluffy.3 - With the machine running, slowly drizzle the almost-hot butter mixture into the egg mixture. If too thick, add a small amount of... MORE

Everyone likes beer. And everyone loves dessert. So when Kim & Jake’s Cakes in Boulder—whose specialty is baking with spirits—tempted me with chocolate stout cake, I had to indulge. Co-owner Jake Rosenbarger offers tips on baking with booze—and he shares the recipe for this ridiculously good, full-bodied treat. St. Patrick’s Day just got a... MORE

Dessert lovers, consider yourself lucky if, at lunch or dinner, you find yourself in Greenwood Village. That’s because the Wooden Table—home to a knock-out tres leches cake—is nearby. Despite crafting a largely Italian menu, chef and co-owner Brett Shaheen deviates to Latin America for this iconic cake. In the wrong hands, tres leches becomes... MORE

1. Peel and seed 2 roasted green chiles; cut into strips and set aside. Squeeze 1 lime into 1 cup of sour cream; stir and set aside. Make pico de gallo: Dice and mix together 1 tomato, ¼ of a red onion, ¼ of a bunch of cilantro, ½ a jalapeño pepper, the juice of 1 lime, and salt and pepper.2. Shape 1 pound of ground beef or bison into three... MORE