—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...
Water and soft drinks are simply not enough to reward a DD for the heroic act of abstaining. Take a cue from Acorn's booze-free cocktail menu (it goes way beyond the Shirley Temple), and offer the complex Southeast Visions instead. Served over crushed ice, the bold beverage is a patio...
August 18 2015, 10:30 AM
—Courtesy of Shutterstock
Corn is a sure sign of mid-summer. Although best eaten right off the cob, those sweet kernels can also be cut off and used any number of ways. This week, we look at how to maximize that summery flavor. Visit 5280.com/freshpicks2015 every week for tips on which ingredient you should be...
July 30 2015, 2:00 PM
Cart-Driver’s trendy but tight shipping container space and commitment to counter service ensure everything on the menu is efficient (not to mention delicious). The summer cocktail special, a refreshing and easy Bellini, fits right in.
Invented during the 1930s or ’40s at Venice’s legendary...
July 29 2015, 1:45 PM
As an elegant affair with friends, or intimate dinner for two, this meal will dazzle your diners, and leave you feeling like a cooking wizard. Best of all, it's fancy, but not overly fussy.
Fried risotto balls
Warm-weather peas* (from the Squeaky Bean, page 108)...
July 28 2015, 10:30 AM
Photo of Dragon Tongue Bush Beans by Natasha Gardner
If beans remind you of too many overcooked casseroles, this season’s bounty will inspire you to rethink (and freshen up) this dinner staple. Visit 5280.com/freshpicks2015 every week for tips on which ingredient you should be growing, buying, cooking, and tasting—all season long...
July 23 2015, 10:30 AM
—Courtesy of Piece, Love & Chocolate
1. Heat 1 cup avocado oil in a large skillet over medium-high heat. Fry 1 pound eggplant (½-inch cubes in batches until browned); transfer to paper towels and set aside. Discard all but 2 tablespoons oil from the skillet. Turn heat to medium.
2. Add half of a small onion...