—Illustration by Jessie Ford
Could there be anything better than the profusion of pies at Thanksgiving? We’re glad you asked, because it turns out that craft brews and pie can be symbiotic dessert partners: Beer has residual sugars that often pair better with seasonal slices than most wines. “In pie and beer pairings, take...
—Photo courtesy of Bettina Goscinski
How best to tap the vibe of a mountain town? Find the locals’ coffeeshop. In historic Georgetown, that’s Kaffehuset, which has been serving caffeinated treats for just eight months but has already captured residents’ (and tourists’) hearts. The tidy shop, with its Scandinavian feel and walls lined...
That neon drink? It’s Departure’s fantastic riff on the gin and tonic. —Photo by Sarah Boyum
RIVER AND WOODS
Many restaurants boast of their community-focused bona fides, but two-month-old River and Woods in Boulder truly embodies the mantra. When Josh and Katie Dinar and former Linger and Root Down chef Daniel Asher dreamed up the eatery, they did so with a reverence for the...
PB Love Co. co-founders Mario Esparza (left) and Andy Mason outside of their RiNo headquarters —Photo by Jeff Nelson
Texas native Mario Esparza’s first homemade batch of nut butter was simple: almonds, coconut oil, and salt. But his combo yielded a flavor richer than any store-bought product he’d tasted—and it was devoid of all the fillers, preservatives, and unpronounceable ingredients that populate commercial...
—Photograph by Aaron Colussi
Few things are as satisfying as a steaming bowl of noodle soup on a chilly day. And if you’re looking for Asian flavors—and want something other than the usual ramen or pho—we’ve got just the thing for you. “Laksa,” a slow-simmered blend of coconut milk, dried shrimp, fish balls, and noodles, is...
From left: Crunchy toast with tomatoes; chef Kyle Mendenhall —Photos by Carmel Zucker
THE DRAW: Kyle Mendenhall’s kitchen turns out rootsy, often inventive dishes that go well with a terrific wine, beer, cider, and cocktail program
THE DRAWBACK: Has yet to live up to its vaunted goals of blending traditions into a new definition of American cooking...
Debbie Kuehn, aka “The Cookie Lady,” bakes 12 varieties of cookies each day.
—Photo by Sarah Boyum
For Debbie Kuehn, cookies are a way of life, quite literally. Kuehn is the owner and sole daytime employee of the Santa Fe Cookie Company, her 31-year-old bakery housed in a subterranean space beneath the 16th Street Mall at Tremont Street. Walk into the tiny shop and help yourself to the treats...
—Photo by Lauren DeFilippo
“Waste not, want not” is a proverb that has proven to be true for the founders of the Real Dill. For every batch of pickles they make, owners Tyler DuBois and Justin Park brine cucumber spears (between 2,000 and 2,500 pounds a week) overnight in lightly salted water. The long soak crisps the...