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.
|Stacey Brugeman
How to Be a Better Diner
A cheat sheet for helping restaurants help you.
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The Omnivore’s Outtake: Stoic & Genuine Challenges “Myth of Coastal Superiority”
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The Omnivore’s Outtake: Bianco DiNapoli Tomatoes at Cart-Driver and, Soon, Whole Foods
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Try It: Fatworks’ Tallow
What’s so magical about beef fat? Read on.
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The Omnivore’s Outtake: Sieved Egg at Argyll Whisky Beer
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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.
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Sip This: Gin and Tonic
How I finally learned to love the simple standby.
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Restaurant Review: Cart-Driver
Cart-Driver isn’t just any pizza place—it’s a virtually flawless one.
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The Omnivore’s Outtake: White Tablecloths At Bistro Barbès And (Barely) Beyond
What the uncovering of tables says about Denver’s dining scene.
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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?
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The Omnivore’s Outtake: Lambrusco in Cocktails at Guard and Grace
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Restaurant Review: Argyll Whisky Beer
The second act of Robert Thompson’s Argyll.
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Sip This: Après Flasks
We asked Colorado bartenders what they stash in their flasks for days of playing on the mountain.
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Restaurant Review: Bistro Barbès
A Park Hill bistro with a global state of mind.
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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.
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Smart Cooking: Eugenia Bone’s “The Kitchen Ecosystem”
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Review: Guard and Grace
Is Guard and Grace Denver’s best steak house?
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The Omnivore’s Outtake: California Food Parlance at Gozo
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