RECIPES
12:12 pm, Jun 10, 2013
Mix It: CafeBar’s Summer Mint Lemonade and the Main Squeeze
Summer is all about relaxing, and what better place to do so than on a patio. In the June issue, we picked out eight places to do just that, including Wash Park's CafeBar. But we didn't stop there: We checked in with the restaurant to learn the secret behind its addictive Mint Lemonade and the Main Squeeze (Mint Lemonade, St-Germain, and tea-... MORE
4:21 pm, May 23, 2013
Alfresco
5280.com Exclusive: Learn to make CafeBar’s Summer Mint Lemonade and the Main Squeeze, a tipsy version. MORE
10:30 am, Apr 26, 2013
Seeds, Glorious Seeds (An Event and a Recipe)
Though we've had many—and persistent—reminders of winter, spring is here. No other activity welcomes the season quite like tucking seeds into soil in hope that they will soon sprout shoots of green. Kachina Southwestern Grill is doing just that with a moon planting party (Native American tradition indicates that April’s full spring... MORE
7:54 am, Mar 11, 2013
20 DAYS OF GIVEAWAYS: Mix It: Oak at Fourteenth's "Eater Does It"
Let’s get this out of the way: 5280 loves covering all things spirits, from Colorado’s craft brewing scene to Denver’s best bars and recipes on mixing up our favorite cocktails around town. All of that imbibing means that we appreciate it when bartenders come up with new ways to surprise us. Take, for instance, the increasing number of low-alcohol... MORE
11:30 am, Mar 8, 2013
Recipe: Kelly Liken's Smoked Pork Cheeks with Red Onion and Cranberry Marmalade
With Cochon 555 fast approaching, it’s not surprising that chef Kelly Liken, of Vail’s Restaurant Kelly Liken, has pork on the brain. As a competitor in this weekend’s snout-to-tail culinary challenge, she’s likely busy referencing favorite recipes and testing new ones. Here, the culinary expert shares her all-time favorite... MORE
5:20 pm, Feb 1, 2013
Recipe: Hottie Chocolate
We asked Shelley Torgove, a clinical herbalist and the owner of Artemisia & Rue on Broadway, to provide some enticing (ahem) treats for Valentine's Day. The following recipe for Hottie Chocolate combines kitchen alchemy and herbs traditionally used to promote passion. (For more inventive and enticing ideas, check out Botanica Erotica by Diana... MORE
4:16 pm, Jan 24, 2013
How To Make Buttercream
1) Using a paddle attachment on a stand mixer, combine 1 cup room-temperature butter and 6 cups powdered sugar at low speed.2) Slowly add ½ cup half-and-half and seeds from ¼ of a scraped vanilla bean (or 2 teaspoons vanilla paste). Once combined, increase the speed to medium-high until whipped and fluffy.3) If you want a softer buttercream,... MORE
11:30 am, Dec 19, 2012
Holiday Recipe: Herbed Prime Rib Roast
Hmmm, what to make for Christmas dinner? There's turkey (but you just roasted one for Thanksgiving). There's Tender Belly holiday ham (but not everyone eats pork). How about a traditional, celebration-worthy rib roast using Colorado-raised, grass-fed beef from Lasater Grasslands Ranch? (For background on the ranch—and some... MORE
11:30 am, Nov 15, 2012
Thanksgiving Recipe Series: Humble Pie's Spiced Pumpkin and Chocolate-Bourbon Pecan Pies
With one week left to perfect your menu, we bring you the final installment of our chef-driven recipe series. Part Three: Dessert To top off the big feast, Tamara Brink, chef-owner of Humble Pie in Baker, recommends making one of two pies: her can't-go-wrong spiced pumpkin or a decadent chocolate-bourbon pecan. Better yet, make... MORE
10:30 am, Nov 8, 2012
Thanksgiving Recipe Series: Pizzeria Da Lupo's Brussels Sprouts Salad
We’re one week closer to the big feast, which means it's time for Part Two of our chef-driven recipe series.  Part Two: The Side This raw Brussels sprouts salad lightens up the traditionally heavy Thanksgiving fare. Pizzeria da Lupo chef-owner Jim Cohen tosses Brussels sprouts in a bright (lemon!) and slightly... MORE
10:30 am, Nov 1, 2012
Thanksgiving Recipe Series: Green Russell's Punch
With Thanksgiving fast approaching, we're kicking off a chef-driven recipe series that, starting today, will post each Thursday and will lead up to the big meal. Since turkey (roasted, smoked, or deep-fried) is a given, this series focuses on periphery dishes and drinks. Part One: The Cocktail When you set a festive tone, guests instantly feel... MORE
2:15 pm, Oct 23, 2012
Recipe: Sweet Potato Bisque
When World Food Day was celebrated last Tuesday, the star—besides the ever-important mission to end global hunger—was the sweet potato. Turns out the simple vegetable is rich in nutrients, from fiber and calcium to potassium and Vitamin C. Did you know that 100 grams of the tuber has more potassium than a banana? In Africa, the veggie serves not... MORE
4:50 pm, Sep 20, 2012
How to: Herb-Infused Oil
1: Blanch 1 cup cleaned and packed herb leaves by placing them in boiling, salted water for 10 seconds and then quickly moving them to an ice bath to stop the cooking. 2: Combine the chilled, blanched herbs with ¼ cup of olive oil in a blender. Blend until very smooth. Transfer the mixture to a strainer lined with a coffee filter or... MORE
4:01 pm, Aug 27, 2012
How To Make Your Own Capers
 1) Harvest 1 cup of nasturtium seedpods from the base of the stems when they’re still young, tender, and green. (Mature seeds, which are bitter, often have red or black spots.)2) Combine 1 teaspoon salt and 1 cup filtered, room-temperature water to make a brine. Fill a pint-size mason jar with the seeds and 1 tablespoon each of... MORE
10:29 am, Aug 11, 2012
Food Lover's Guide to Denver
5280.com Exclusive: Tour the NOVO Coffee Roasting Facility, make jam with Raj Dagstani, and spend a day at Fruition Restaurant's farm.Jump to section: MEAT FARMER'S MARKETS CONDIMENTS CHEESE & BREAD COFFEE & SWEETS MEAT   Not the Other White Meat Tender Belly restores pork’s glory. Bacon is good for you. If you don’t think that’s... MORE