The Frangiosa Farms owner, Nick French, started beekeeping eight years ago.
—Photo courtesy of Nick French
On an unusually warm day in February, Nick French rifles through the trunk of his Honda CRV. A tool kit holds stained work gloves, a torch lighter, scraps of raw beeswax, and a crumpled beekeeper’s suit. We’re in a field in Parker, home to 10 of French’s hives. Each sea-foam-colored box is stamped...
Babka, the pastry that Jewish communities (and cities with large Eastern European populations) have known and loved for generations, is finally getting a wider audience. The loaf, which is commonly flavored with chocolate, cinnamon, and nuts, has the density of brioche mixed with the sweetness of a...
Headed to the Food & Wine Classic (June 17 to 19) in Aspen this month? If so, your trip is likely to include a stop at Jimmy’s, An American Restaurant & Bar, a local favorite for stiff margaritas and upscale comfort food. Although the eats are mostly casual, the eatery’s wine program, led...
—Photo courtesy of Adam Larkey
Chances are you’ve never thought of the tuna melt sandwich as fine-dining fare. And yet, there it is on Stoic & Genuine’s lunch menu, right alongside pristine seafood, caviar service, and boutique Champagne. The Union Station fish house embraces the cognitive dissonance by keeping the main...
—Photo by Sarah Boyum
The mile high city has not been left out of the national ramen craze: In just the past few years, a dozen or so restaurants dedicated to the Japanese noodle have moved in. One standout is Tycoon Ramen and Sushi Bar, which opened on the busy corner of East Colfax Avenue and Logan Street in late...
—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,...
Bar Fausto’s crudo changes regularly—here, it includes seared tuna, bottarga, cherry tomatoes, jalapeño, and basil aïoli.
—All photography by Aaron Colussi
Black Eye Coffee Cap Hill
THE DRAW: Handsome space, all-day service, very good brunch.
THE DRAWBACK: Too-complicated cocktails, hit-or-miss-service, weaker p.m. food.
THE DRAW: Expert cocktail innovation and a food menu that goes beyond bar...
Fill a shaker tin with ice and add 2 ounces 100 percent agave blanco tequila (Osaka Ramen uses Lunazul), 1 ounce fresh-squeezed pink grapefruit juice, and 1 teaspoon chopped Fresno peppers with seeds. Shake.
Pour through a strainer or colander into a chilled...