RECIPES
9:27 pm, Nov 23, 2010
In My Kitchen: Linda Appel Lipsius, Co-founder and CEO, Teatulia
Before advocating the health benefits of tea, Lipsius was the vice president of her family’s business, Orange Glo International, for five years until it was sold in 2006. What spurred the transition from cleaning products to Camellia sinensis was a chance meeting between Lipsius’ film-director husband, Adam, and Teatulia co-founder Anis Ahmed at a... MORE
2:41 pm, Oct 26, 2010
In My Kitchen: Max MacKissock, Executive Chef, The Squeaky Bean
When Max MacKissock was 14, he covered a restaurant shift for a friend, and that fateful day led him down the road to cooking professionally. His first job in his home state of New York was cooking at Figliomenis—a family-run Italian-American restaurant—where he eventually became sous chef. Craving formal training, MacKissock enrolled in the... MORE
1:28 pm, Oct 1, 2010
In My Kitchen: Mike & Janet Johnston, Co-Owners, Savory Spice Shop
Three years working in Chicago’s retail spice industry left Mike Johnston with the realization of how little people understand the power of spices. In 2002, Mike and his wife, Janet, decided to make it their mission to expand home cooks’ spice knowledge. After considering several cities, they fell in love with Denver and opened Savory Spice’s... MORE
4:44 am, Aug 30, 2010
In My Kitchen: Hugh O’Neill & Lonah DeFreitas, Co-Owners, St. Kilian's Cheese Shop
When Hugh O’Neill sold Hugh’s New American Bistro, his namesake restaurant on South Pearl Street, in 2000, he left 15 years in restaurants behind. But he didn’t leave the food industry. Instead, in 2001, he and his wife, Ionah deFreitas, started the beloved St. Kilian’s Cheese Shop in Highland. When they’re not peddling gourmet cheeses, the couple... MORE
4:28 am, Aug 30, 2010
Cookie Jar
Our search for the perfect chocolate-chip treat ends—at Denver’s Fuel Cafe.Soft, crispy, cakey…however you like your chocolate-chip cookies, we know these treats inspire devotion akin to that of barbecue. Partial to chewy varieties, we discovered Bob Blair’s nutty (thanks to pecans) and dense (thanks to oats) treat on our first visit to Fuel Cafe... MORE
3:54 am, Aug 30, 2010
Spatchcock Grilled Chicken
When we’re looking for barbecue advice, we turn to Pete Marczyk, one of the gurus behind Uptown’s Marczyk Fine Foods market. He’s an unabashed fan of the backyard barbecue, and from pork ribs to chicken, he’s never steered us wrong. From his grill to yours, how to cook chicken perfectly, every single time. 1. Say what? “Spatch the Cock” is... MORE
7:09 pm, Aug 28, 2010
In My Kitchen: Sam Kopicko & Chia Basinger, Co-Owners, Sweet Action Ice Cream
Home Economics Opening an ice cream shop meant translating homespun recipes to commercial success. As they opened Sweet Action, Kopicko and Basinger studied up on ingredients and techniques from Ben & Jerry's Homemade Ice Cream & Dessert Cookbook. Sweet Tooth Kopicko, who swears she lives on sugar, keeps her candy stashes in glass jars.... MORE
7:09 pm, Aug 28, 2010
In My Kitchen: Rob and Renée Israel Founders, Doc Popcorn
Rob Israel first experienced the fresh flavor of kettle-cooked popcorn during a 2002 visit to a Colorado farmers' market. A year later, he and his wife, Renée, left their home in Manhattan to found Boulder-based Doc Popcorn, an all-natural, gourmet popcorn company. The Israels' goal: to provide an easy snack option that complements the healthy,... MORE
7:09 pm, Aug 28, 2010
In My Kitchen: Fletcher Richards, President, Lucile's Creole Cafe
Kitchen Cred Thirty-five years ago, Fletcher Richards—a logger with a sociology degree—never saw himself becoming the force behind Lucile's Creole Cafe. But when he found himself jobless in 1980, he made a career change and turned his sister's struggling restaurant into one of the area's most beloved breakfast spots. Today, this entrepreneur can... MORE
7:09 pm, Aug 28, 2010
Guac Talk
Lola's guacamole 1 avocado (5-6 ounces, or the size of a baseball), halved, peeled, deseeded, and cut into pieces 2 teaspoons red onion, diced 1 teaspoon fresh cilantro, chopped 1 teaspoon garlic, chopped 1 teaspoon fresh serrano chile, chopped 1 teaspoon ground Chimayo pepper kosher salt and sea salt blend pepper to taste 3 fresh lime wedges... MORE
7:09 pm, Aug 28, 2010
Do It Yourself
Something remarkable happened in the last year: Thanks to an effort to cut back on my family's grocery bill, we're eating better than ever. Instead of purchasing highly convenient (read: expensive) products like frozen waffles and pints of frozen yogurt, I now make these items—and many others—from scratch. From applesauce to pickles, the recipes... MORE
7:09 pm, Aug 28, 2010
In My Kitchen: Bob Blair, Chef-owner, Fuel Cafe
Kitchen Cred The mastermind behind the ever-inventive menu at Fuel Cafe, Bob Blair hates leftovers and rarely repeats a meal at home, even though his wife, Catherine, prods him to replicate her favorites. He points to his military upbringing as the reason for his obsession with trying new things, which may explain why he "tried" several majors at... MORE
7:09 pm, Aug 28, 2010
In My Kitchen: Elana Amsterdam, Author, The Gluten-Free Almond Flour Cookbook
Kitchen Cred When Boulder resident Elana Amsterdam learned that both she and her oldest son had celiac disease (the inability to tolerate gluten), she embarked on a mission to make dishes—including chicken Parmesan and chocolate-chip cookies—that even picky, non-celiac eaters would love. She was so successful that in 2009 she released The Gluten-... MORE
7:09 pm, Aug 28, 2010
In My Kitchen: Holly Hartnett, Owner, Venue
Kitchen Cred Since the age of 13, Holly Hartnett, a native of Omaha, has worked in kitchens. She's done everything from making bagels and dishwashing to bartending and waiting tables, but when she opened Venue on Highlands Square in November 2008, the dream of owning her own place was realized. At home, she loves to cook and can often be found... MORE
7:09 pm, Aug 28, 2010
In My Kitchen: William Poole, Owner, WEN Chocolates
Kitchen Cred While working as a pastry chef on the American Orient Express in 2003, William Poole was given an open-ended invitation to join the staff of Kulinarike Hisa Jezersek, a Slovenian culinary house. He took the opportunity and went on to study confectionary in Hungary, Croatia, and Slovenia. After six months, he landed in Denver, where he... MORE