The Rehydrator mocktail —Photo by Sarah Boyum
Friendsgiving is a lot like Thanksgiving—but much more fun. While the trend was initially popularized by displaced millennials who couldn’t afford the airfare home, Friendsgiving has become a popular excuse to enjoy two Thanksgiving dinners—a custom we fully endorse. Ready to plan your celebration...
November 11 2015, 10:30 AM
—Photo by Sarah Boyum
Friendsgiving is a lot like Thanksgiving—but much more fun. While the trend was initially popularized by displaced millennials who couldn’t afford the airfare home, Friendsgiving has become a popular excuse to enjoy two Thanksgiving dinners—a custom we fully endorse. Ready to plan your...
November 10 2015, 10:30 AM
—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...
—Courtesy of Shutterstock
1. Confit one head of garlic by combining 1⁄3 cup olive oil and 2⁄3 cup vegetable oil in a medium saucepan. Add peeled garlic and bring to a simmer; cook for 30 minutes or until garlic is tender.
2. Meanwhile, over an open flame, roast 12 washed and hulled tomatillos and four...
—Illustration by Eric Palma
Burned food may raise eyebrows, but it isn’t always indicative of a screw-up: Charring can make for intentionally bold flavors. More and more local chefs are using scorching techniques to enrich dishes—all while challenging what “perfectly cooked” really means.
We’ve seen an upswing in...
1. Make the relish: In a saucepan over high heat, combine 3 peeled, cored, and finely diced Anjou pears, 5 tablespoons apple cider vinegar, and 1 teaspoon chile flakes. Bring to a boil; reduce by simmering for 10 to 12 minutes. Remove from heat and season. Cool 2 hours.
2. For each sandwich,...
—Photo courtesy of Jill Houser
This spicy and addictive condiment graces every table at Ace Eat Serve. Executive chef Brandon Biederman shares the recipe.
1. Toast ¼ cup plus 2 tablespoons textured vegetable protein* in a dry wok or nonstick skillet on medium heat for about 15 minutes. Keep a close eye on it so it doesn’t...
—Photography by Aaron Colussi
When Boulder native Dave Query opened the first Jax Fish House on the Pearl Street Mall nearly 21 years ago, he wasn’t deterred by Colorado’s middle-of-the-country status. Instead, he made it his mission to bring the sea’s bounty to landlocked tables. Now, two decades and four Front Range locations...