Dio Mio. Photograph by Aaron Colussi
When we were brainstorming which restaurants to include in our Where To Eat Now feature story for 5280’s March issue (only on newsstands until next week!), Dio Mio was a no-brainer. I’ve been taking my six-year-old son (a true pasta addict) there since the fast casual spot opened in RiNo, and I'll...
March 20 2017, 12:51 PM
Stir-fried Brussels sprouts are topped with crunchy puffed rice and fried kaffir lime leaves at ChoLon. —Photo by Callie Sumlin
Lon Symensma is a genius at reproducing the flavors and textures of Southeast Asian cuisines right here in Denver. His ever-popular restaurants—fine dining bistro ChoLon and street food-forward Cho77—are proof enough of that, but we’re going to show you—live!—just how he does it through a...
March 15 2017, 8:45 AM
During a recent daytrip to Boulder, I found myself sitting at Blackbelly Market’s bar for a quick bite before hitting the road back to Denver. A new item on the menu seemed to have been made just for me: house cured salmon atop a sweet potato blini with salmon caviar, capers, and Meyer lemon...
January 25 2017, 11:00 AM
—Photo by Sarah Boyum
Although it’s not a Chinese tradition, ending a meal of sesame chicken or lo mein with a fortune-filled cookie is a rite of passage at Chinese-American restaurants across the country. Leave it to pastry wiz Nadine Donovan of Secret Sauce Food & Beverage to give those plastic-wrapped, mass-...
—Illustrations by Peter James Field
Toast 1 cup pecan pieces in the oven at 350° until lightly browned and fragrant.
Meanwhile, combine 1 cup all-purpose gluten-free baking flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, a pinch of salt, and 1 cup gluten-free oats in a mixing bowl. In a second bowl,...
—Photo courtesy of Shutterstock
1. Steep 1 pound of organic, dried hibiscus flowers in 4 quarts of filtered 180° water for 2 hours.
Strain out the hibiscus flowers.
2. Combine the hibiscus liquid with 1 cup coconut nectar,* ½ cup organic ginger juice, and 1 tablespoon sea salt.
3. Churn in...
1. Peel and quarter 2 medium red beets.
Place in a pot with enough water to cover and boil until mushy, about 2 hours.
Remove and shock beets in cold water.
2. In a food processor, purée the beets.
After the purée has...
—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.