8:04 am, Jul 25, 2012
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...
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10:30 am, Jul 23, 2012
At Boulder Dushanbe Teahouse, the philosophy goes that everything is better with tea, even the food. Now you can add cocktails to that list. General manager Kasi Tenborg has concocted a small lineup of boozy drinks that all feature tea as a star ingredient.The Boulder Tangerine Bourbon Sour (pictured) is a personal favorite: In it, the intensity...
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9:25 am, Jul 19, 2012
We’re still a month away from serious “back to school” mode, but it seems like school lunches have been dominating the healthy eating conversation lately. General consensus is that we’re falling miserably short in the kids nutrition department—so much so that last month, Vail Resorts CEO Rob Katz made an unprecedented $1 million personal...
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2:49 pm, Jun 26, 2012
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...
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12:32 pm, Jun 12, 2012
Last weekend, grill masters earned their aprons down at BBQ University at the Broadmoor Resort in Colorado Springs. The two three-day workshops were led by Steven Raichlen, author of the Barbecue Bible! cookbook series, and host of PBS shows Primal Grill and Barbecue University.In case you missed the sessions, we asked Raichlen to...
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5:09 pm, May 25, 2012
Cuba Cuba Cafe & Bar has been around for years, but it's not just the Latin America eats that keep us coming back. The restaurant's sangrìa makes for perfect patio sipping. Our new favorite version is the spicy mango-cilantro. Head bartender André Dixion shows you how to elevate your summer barbecues by making the cocktail at home.
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11:53 am, May 22, 2012
1) Slice the banana peel lengthwise on the inside curve from stem to bottom. Leave the fruit inside whole, or if you like, cut it into slices (while it’s still in the peel).2) Carefully open the peel wide enough to stuff chocolate pieces and minimarshmallows on either side of the banana. (Get creative and add other fillings such as peanut butter,...
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4:54 pm, May 21, 2012
Endless summer evenings are pretty spectacular on their own—but the perfect cocktail can make them even better. Golden Triangle’s Cuba Cuba Cafe & Bar has been mixing some of our favorite grown-up beverages for more than a decade, but our go-to drink is the spicy mango-cilantro sangría. Head bartender André Dixion blends fresh-...
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11:01 pm, Apr 22, 2012
Bang!’s homemade ketchup is the signature condiment that helped the Highland restaurant make a name for itself. Co-owner Cissy Olderman shares the recipe for the not-so-secret sauce. ______Bang! Ketchup (Makes 1 quart)2 ripe Roma tomatoes ³/4 cup raisins 1 dried guajillo chile, seeded and stemmed ¹/4 cup brown sugar ¹/4 cup white champagne...
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10:33 pm, Apr 22, 2012
Meringue serves many purposes: It can top a pie, serve as a dessert base, or stand alone as a cookie. D Bar Desserts owner Keegan Gerhard shows how to whip up a batch.Step 1) Set a pot of hot water on the stove with a metal bowl on top. The bowl shouldn’t touch the water. Bring to a boil, and then reduce heat to maintain a simmer....
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10:30 am, Apr 20, 2012
It's been nearly 24 hours since my lunch at the Kitchen Denver and I can't stop thinking about the garlic fries. Those chubby lengths of potato arrive piled high, piping hot, and with house-made ketchup. I’ll gladly risk burning my fingertips for the first bite. Unlike many versions, these fries are terrific on their own. This is thanks to a...
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12:56 pm, Mar 28, 2012
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...
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11:30 am, Mar 8, 2012
St. Patrick's Day, which celebrates the fifth-century missionary who converted many of the Irish to Christianity, was originally celebrated in Ireland with a meal of cabbage and bacon. Irish immigrants to America could not afford bacon so they substituted corned beef—and today, that's the dish most American celebrants enjoy on March 17. Corned...
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3:15 pm, Mar 5, 2012
To sip on a drink at Williams & Graham, one of Denver hippest cocktail joints, you'll have to wait—two hours! Yup, that's often the amount of time it'll take you to nab a seat at the bar. But the delay is worth it because co-owner Sean Kenyon makes a mighty tasty beverage, which is why the bar made it on our Best Bars in Denver list. In...
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10:45 am, Feb 24, 2012
The sazerac, a classic New Orleans cocktail made with rye, bitters, sugar, and absinthe, is one of our favorite sipping drinks. So much so, that we're constantly on the search for a Mile High version that reminds us of the Big Easy. We found it at Green Russell, one of the bars featured in "The 35 Best Bars in Denver." Learn to make this cocktail...
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