Step 1: Slice 1 medium onion. Shred and combine a ½ cup each of Monterey Jack, Oaxaca, Chihuahua, and white cheddar cheeses.
Step 2: Heat a large saucepot over medium heat and slowly caramelize the onions. Add ½ cup roasted garlic and 8 cups milk. Bring to a boil; stir to avoid scalding the...
—Photography by Sarah Boyum
During my final year in college, I took a family road trip though southern Italy. Our itinerary included finding the birth town of my great-grandfather, who immigrated to America via Ellis Island in 1898. The day we spent northeast of Naples looking for his former home was a disaster: My dad rammed...
—Courtesy of Lela Kieler
Ten years ago, when Colorado-based eateries LoDo’s Bar & Grill and Rio Grande Mexican Restaurant opened locations in Highlands Ranch and Lone Tree, respectively, many industry insiders considered the move risky.
No more. As big corporations such as Charles Schwab, Dish Network, and...
—Illustration by Noah Macmillan
There may be no such thing as a free lunch, but Denver’s running scene gives the old adage a, ahem, run for its money. Thanks to organized clubs, local athletes can score gratis meals multiple days of the week. The groups meet at restaurants, breweries, and even Whole Foods, jog pre-planned routes...
—Photos courtesy of Malka Beer Ltd, Mateo & Bernabe_21_Mateo and Sublime Imports
Colorado beer fans have yet one more thing to be excited about: Crooked Stave Artisans (CSA), the distribution arm of Denver’s Crooked Stave Artisan Beer Project, has joined with Texas-based Sublime Imports to bring little-known international beers to the state. CSA focuses on what’s happening...
—Courtesy of B. Borowsky of Boulder Digital Arts
On April 25, BrüFrou (pronounced “broo-froo”), a Colorado craft beer and culinary event, pops up at Wings Over the Rockies Air and Space Museum. Forty local breweries—expect heavy hitters such as Trinity and Odell—will pour suds while chefs, including Kelly Whitaker of Basta and Cart-Driver and...
1. Bring a large pot of water with 1 to 2 tablespoons of vinegar to a boil. Gently add 12 eggs to the water. Cook 13 minutes. Remove eggs and shock in an ice bath for 5 to 10 minutes. Peel, halve, and separate yolks.
2. Make the filling: Blend yolks, 1⁄4 cup...
—Photo by Sarah Boyum
It’s difficult not to dream of the beach at this time of year. Summer’s still just out of reach, and Denver’s spring weather can be, well, unpredictable.
And so I head to Mayan Manjar Yucateco, a small Lakewood restaurant that focuses on the sunny cuisine of the Yucatán Peninsula. ...