10 Favorite Cookbooks to Gift

After considering more than 100 new titles and checking out mountains of contenders from the library, these are our favorites.

How to Be a Better Diner

A cheat sheet for helping restaurants help you. 

The Omnivore’s Outtake: Stoic & Genuine Challenges “Myth of Coastal Superiority”

The Omnivore’s Outtake: Bianco DiNapoli Tomatoes at Cart-Driver and, Soon, Whole Foods

Try It: Fatworks’ Tallow

What's so magical about beef fat? Read on.

The Omnivore’s Outtake: Sieved Egg at Argyll Whisky Beer

Restaurant Review: Stoic & Genuine

Stoic & Genuine has moments when it’s one of the most impressive restaurants in the region, but its seasoned team is still fishing for consistency.

Sip This: Gin and Tonic

How I finally learned to love the simple standby. 

Restaurant Review: Cart-Driver

Cart-Driver isn’t just any pizza place—it’s a virtually flawless one.

The Omnivore’s Outtake: White Tablecloths At Bistro Barbès And (Barely) Beyond

What the uncovering of tables says about Denver's dining scene.

Red Hot: Tableside Pepper at Mercantile

Waiters have offered diners black pepper for generations; why not do the same thing with Italy's "crushed" red pepper?

The Omnivore’s Outtake: Lambrusco in Cocktails at Guard and Grace

Restaurant Review: Argyll Whisky Beer

The second act of Robert Thompson's Argyll.

Sip This: Après Flasks

We asked Colorado bartenders what they stash in their flasks for days of playing on the mountain. 

Restaurant Review: Bistro Barbès

A Park Hill bistro with a global state of mind.

The Omnivore’s Outtake: To The Wind’s Escargot—Right Where They Belong

People often make menu selections when they eat out based on what they “can’t make at home.” My suggestion? Add escargot to that list.

Smart Cooking: Eugenia Bone’s “The Kitchen Ecosystem”

Review: Guard and Grace

Is Guard and Grace Denver’s best steak house?

The Omnivore’s Outtake: California Food Parlance at Gozo

Working Lunch: Mondo Market’s Meat and Cheese Plate

At Home: To The Wind Bistro

The couple behind To The Wind throws a sophisticated dinner party, five nights a week.

The Omnivore’s Outtake: The Massive Attack Salad at Work & Class

Mixed Signals: Gozo

If it’s a long-term relationship Gozo is after, there is much work to be done. 

The Omnivore’s Outtake: Books on the Lower48 Nightstand

Happy Circus: Work & Class

Work & Class is all about controlled chaos—which makes the Ballpark eatery a riotous winner.

The Omnivore’s Outtake: Troy Guard’s Guajillo Salsa

Promised Land: Lower48 Kitchen

Lower48 Kitchen has the ingredients to one day strike gold. 

The Critic Cooks: Bacon Jam

Colorado Contraband: Our Best Edible Souvenirs

The Omnivore’s Outtake: Cooking with Alpaca