Cookies 'N' Cream—Photo by Carmel Zucker
Winter in Colorado means two things: soft powder on the slopes and craft suds waiting for you back at the lodge. Those are two pretty great things—and they can actually be made better when the après-ski drink becomes a beer-based cocktail. Here, four ways to elevate your stout, all approved by...
—Photo by Sarah Boyum
Restaurants in Golden tend to skew casual (burritos and beer overkill). But three-month-old bistro Abejas, which means “bees” in Spanish, has taken a more upscale approach. Chef Nicholas Ames, who previously worked at Spuntino, leans heavily on local produce and French technique. Expect precise...
—Photo by Sarah Boyum
As you head to the mountains from central Denver, you’re almost destined to drive past Jamaican Grill. The eatery sits at the busy intersection of West Eighth Avenue and Galapago Street. If you were to walk by, the aroma of curry and spice would draw you in, but when you cruise by in a car, there’s...
—Photo courtesy of Shutterstock
1. In a heavy-bottomed saucepan, scald (heat to just below boiling) 3 ¼ ounces heavy cream.
2. Place 2 ½ ounces chopped milk chocolate (for a richer flavor, substitute dark chocolate) in a heat-proof bowl. Pour the hot cream over the chocolate and let sit for 30 seconds.
—Photos by Aaron Colussi
The Draw: A fun tour through Southeast Asia—and beyond—via its street food
The Drawback: Playful interpretations don’t always nail the essences of these great dishes
Don't Miss: Thai chicken curry, steamed buns, any noodle dish
Details: Small plates $8 to $10; mains $14...
—Photo courtesy of Dan Saelinger/Trunk Archive
Not long ago, while my husband was away on a business trip, I bartered with my three-year-old son, Oliver, about dinner. An offer of mac and cheese elicited a stubborn “no.” Green things were rejected outright. A burrito was “too hot,” and yogurt was “for breakfast, Mommy.” Desperate, I offered a...
Colt & Gray’s crispy pig trotter. —Photo by Sarah Boyum
Once upon a time, restaurants had three courses: appetizers, entrées, and desserts. But recently a smaller course—the snack—has popped up. Perfect for late nights, before dinner, or a second lunch, these eats are delectable, shareable bites of fun. They might ruin your dinner—but they’re worth it...
Chef Hosea Rosenberg waited five years between winning Top Chef and opening Blackbelly Market.
—Photography by Aaron Colussi
The Draw: A well-prepared, meat-centric menu from an admirable butchery program, plus a meat counter for take-home steaks, chops, and roasts
The Drawback: Cooking can be a bit inconsistent; vegetables need some attention
Don't Miss: The charcuterie, daily butcher...