How to Come Out of the Pandemic a Better Cook
Food writer and critic Scott Mowbray shares three simple lessons learned from living through 2020.
Food writer and critic Scott Mowbray shares three simple lessons learned from living through 2020.
Daniel Lee and Matt Jung employ a month-long process to ensure their fermented cabbage gains the perfect combination of heat and tang.
On the menu this month: slow-smoked carnitas tacos, seafood gumbo, and nourishing toasts and smoothie bowls.
After a stint as a pizza joint, the Cole restaurant is back to serving bistro classics with flair.
The local birds Scott Mowbray observed over the past 15 months caused him to ruminate on the nature of animal consciousness.
Chef-owner Francesca Ruiz’s 33-year-old Peruvian restaurant survived the pandemic’s darkest days by serving cuisine from her homeland for takeout.
How many of these 26 tasty beef-and-bun combos have you tried?
The shop and gallery on East Colfax Avenue sells confections, pastries, and edible artwork by Argentine chocolatier Gonzalo Jimenez.
Black Smoke: African Americans and the United States of Barbecue, the award-winning Black author and Denverite’s third title, published in late April.
Patricia Kaowthumrong is the first Asian-American woman to lead the magazine’s dining coverage.
Chefs Natascha Hess and Carrie Baird are cooking playful, Asian-inspired fare in Sunnyside.
Last year, 5280 restaurant critic Scott Mowbray opted to grow food in his Boulder backyard. Here’s what happened.
Go for elevated versions of classics like cheeseburgers and Reubens along with freshly baked cookies, doughnuts, and more.
From tomato to barbecue to vindaloo, 5280’s restaurant critic trains his palate on the mother of all flavor builders.
Owner-baker Pamela Richard’s cookielike treats are inspired by her Louisiana-born grandmother.
This year, forget chocolates for your Valentine: Buy a Japanese knife for the one you adore.
Let chef David Pitula’s meal kits nourish you on your next Colorado getaway.
5280 food critic Scott Mowbray searches local markets for tasty ingredients to enliven his home cooking—and yours.
Don’t miss the small plates and family-style dinners inspired by his Midwest upbringing and fine-dining pedigree.
Scott Mowbray reminisces about Christmases past and his mother’s treasured cooking rituals.