The Teaching Kitchen at the Children's Museum of Denver
Photo By Carol W. Maybach
Opened on November 20 as part of the Children's Museum of Denver at Marsico Campus's $16.1 million renovation, the Teaching Kitchen offers hands-on daily cooking classes for children and their parents. Although the healthy-eating educational program is relatively new,...
February 5 2016, 10:00 AM
Image courtesy of Adam Larkey
Behold the nacho. Even in its simplest form (cheddar blend dumped on stale chips and microwaved late-night, most likely while intoxicated) nachos are still one of the most delicious snack foods known to (wo)man. And even though everyone on your Pinterest feed is making foods decorated to resemble...
February 4 2016, 1:32 PM
—Photo by Sarah Boyum
1. Choose three complementary flavors of ice cream. Place three glass nesting bowls in the freezer for at least 10 minutes. Spread a half-inch layer of softened ice cream inside the largest bowl. Nest the medium bowl into the large bowl. Place back in the freezer for about 2 hours.
Ace Eat Serve's signature hot toddy
`Tis the season for winter cocktails, and there are few libations more soul-warming than the hot toddy. This reviving drink, traditionally made with water, honey, tea, and liquor (usually whiskey), is served piping hot. And besides offering comfort when the weather outside is frightful, the toddy...
January 11 2016, 2:00 PM
Dancing Cupacabra —Photo by Sarah Boyum
It has long been rumored that consuming absinthe induces hallucinations (ahem, Vincent van Gogh), but today’s spirit is far tamer than what was served in 19th-century France. Modern-day absinthe doesn’t contain enough wormwood or its active chemical, thujone, to produce visions, according to...
1. Cut 2 pounds of bacon into 1-inch pieces and cook over medium-high heat in a large skillet, stirring occasionally, until bacon is browned, about 20 to 30 minutes. Drain grease, reserving ¼ to ½ cup, and place bacon on paper towels to drain.
2. Return the reserved bacon grease to the pan...
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 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.