Three hundred feet above a flag-flying crowd, 20-year-old ski jumper Ben Berend leans back on a metal bar awaiting a green light. The announcer chatters, cowbells clank, and the crowd cheers as Berend flies down a ramp and soars through the air—but as he hurtles down Steamboat...
July 1 2015, 4:00 PM
Here, a fool-proof menu complete with recipes for sides, entrées, desserts, and drinks—all pulled from 5280's archives, so you already know they're good. Dazzle your friends with your flawless party-planning chops and let these collections guide you to your most memorable food-focused summer...
June 30 2015, 10:00 AM
You've got friends coming over in a matter of hours and no clue what to cook. Not to worry: Follow our lead and dazzle your friends with your flawless party-planning chops. All you need to do is heat up the grill and stock the liquor cabinet.
(Check out more summer menus from this series)...
June 23 2015, 2:00 PM
We hope you’re hungry!
This summer, we’re highlighting a must-eat-right-now ingredient every week. This week? Young lettuces, which are an easy way to freshen up any dish. Visit 5280.com/freshpicks2015 every week for tips on which ingredient you should be growing, buying, cooking, and...
June 18 2015, 10:30 AM
—Beast & Bottle
This is a summertime standard, courtesy of Paul Reilly, the executive chef and proprietor of Beast & Bottle.
Smoky Fennel Chicken
2 tablespoons extra-virgin olive oil
2 tablespoons fresh parsley
2 tablespoons dry vermouth
2 garlic cloves, minced
1/2 small red onion,...
June 17 2015, 2:00 PM
Invite the crew over for a do-it-yourself pizza party. Make a big batch of dough, and give everyone their own mini pizza to top with reckless, creative abandon. Add a side of greens and dessert for good measure.
(Check out more summer menus from this series)
June 16 2015, 12:15 PM
Photo by Natasha Gardner
We hope you’re hungry!
This summer, we’re highlighting a must-eat-right-now ingredient every week. For our third week, we tackle peas. Visit 5280.com/freshpicks2015 every week for tips on which ingredient you should be growing, buying, cooking, and tasting—all season long.
June 11 2015, 1:40 PM
— Beast & Bottle
This is a summertime standard for Beast & Bottle chef and co-owner Paul Reilly.
Summer Root Veggies with Parsley Coulis and Ricotta Salata
1 bunch gold beets, tops reserved
1 pound hakurei turnips, greens reserved
1/2 pound kohlrabi
1 small red onion, halved
June 9 2015, 12:00 PM