A week ago Crêpes ‘n’ Crêpes, a Cherry Creek North hotspot, opened up a second location in Writer Square. The restaurant replaced a perennially empty burrito shop, and has already found a following. When we visited the spruced up space, the eatery’s tables and U-shaped bar overlooking the crêpe pans were nearly packed to capacity. In addition to savory and sweet crêpes, the menu offers soups and salads, but it’s the crêpes that keep us coming back—especially the hearty ratatouille with roasted eggplant, onion, zucchini, red pepper, and tomatoes. (We add goat cheese to the mix, even if it’s an expensive touch at $3.) Tip: The decadent Nutella dessert crêpe and a frothy cappuccino make for a perfect afternoon snack. 1512 Larimer St., 303-534-1620

We must have driven past Benny Blanco’s Slice of the Bronx a hundred times before we finally made it in for a piece of the New York-style pizza. The perfect slices are pliable enough to fold in half and greasy to the point of soaking the paper plate, and we love the balance of cheese, tomato sauce, and doughy crust. The Capitol Hill spot is tiny (read: no tables) with just enough room to place your order and wait. Slices go for $2—toppings are 50 cents a piece—and there’s also a full menu of spaghetti and meatballs, eggplant Parmesan sandwiches, salads, and calzones. Deal: Mention their website and receive 10 percent off your first purchase. 616 E. 13th Ave., 303-831-9068,

Generally speaking, I’m not one to make cakes or cookies from a box. But when I passed a display of cookie mixes from the Women’s Bean Project, I couldn’t resist. In addition to providing delicious eats, the nonprofit organization helps women-in-need learn job and life skills—a cause worthy of my $5. Of the three flavors available (brownies, chocolate-chip oatmeal, and peanut butter cookie mixes) I chose the peanut butter. At home, I fiddled with the recipe a bit, replacing three tablespoons of butter with non-fat plain yogurt but still the mix yielded 30 perfectly crunchy peanut-buttery treats.

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.