Teresa Farney

Food Reporter

  • Colorado Springs barbecue experts offer tips for grilling turkey for Thanksgiving

    Updated: Wed, Nov 19, 2014

    As Thanksgiving preparations get into full swing, there's a way to free up valuable kitchen real estate - the oven - by taking the holiday bird outside to the barbie. Tom turkey can be in the gas grill getting all nice and brown while soaking up some great smoky flavors. We talked to...

  • Eat Well: Tips for substituting lower calorie sides for holiday meals

    Updated: Tue, Nov 18, 2014

    Ah, holiday feasting! Mashed potatoes oozing with butter and cream. Sweet potatoes candied up with brown sugar and butter. Pumpkin puree mixed with sugar and milk and poured into a rich pie crust. It's all so good. And potatoes, sweet potatoes and pumpkin are very nutritious foods....

  • Colorado vanilla manufacturer brings exotic bean close to home

    Updated: Wed, Nov 12, 2014

    'Tis the season to turn your thoughts to making sugary treats. And vanilla is one of the key baking ingredients. Some think vanilla is simple and ordinary, but nothing could be further from the truth, according to Jenna Baker, the marketing project manager at Rodelle, a Fort...

  • On Food: Colorado bakers give tips for baking cookies and high altitude tips

    Updated: Wed, Nov 12, 2014

    The holiday baking season is upon us, and cookies will be on many lists. So we turned to a couple of baking experts for tips. Marcia Kramer, associate professor at Johnson and Wales International Baking and Pastry Institute in Denver, offered some general guidelines for holiday...

  • Table Talk video

    Published: Fri, Nov 7, 2014

    Joseph Freyer, owner of Joseph's Fine Dining, prepares his famous flambe spinach salad. Visit gazette.com to veiw the video.

  • A fat-free noodle substitute? Yes (and much more)

    Updated: Tue, Nov 4, 2014

    Today I'm taking a look at NoOodles: a soy-free, fat-free, gluten-free, noodlelike product that ranges from zero to 50 calories per one-cup serving. It's a yamlike food that takes on the look and consistency of pasta. The product is a spinoff of shirataki noodles made from...

  • Colorado Springs resort adds new chef, menu and sommelier to its eateries

    Updated: Fri, Oct 31, 2014

    There's never a dull moment for The Broadmoor culinary team. The Penrose Room has a new chef de cuisine, Greg Vassos, who is introducing a new menu. Vassos brings his contemporary French and American-style touch to the dishes being served at the classy Penrose Room. He has worked...

  • Candy-covered apples offer easy, tasty option for Halloween

    Updated: Wed, Oct 29, 2014

    Jennifer Farmer is a candy-
apple-making machine. With Halloween right around the corner, she and some friends rolled up their sleeves to make a batch of the gooey confections. "Jennifer has been making these for years," said Susan Wolbrueck, who has made the candy apples with...

  • Colorado Springs chefs at The Margarita at PineCreek introduce unusual foods at cooking classes

    Updated: Wed, Oct 29, 2014

    Cooking classes offered by Eric Viedt, executive chef at The Margarita at Pine Creek, never fail to entertain or introduce new-to-me foods. As a bonus, they always end with a delicious meal and sufficient wine. His most recent fall class, on Oct. 19, was a good example. Viedt, like...

  • Colorado Springs French chef serves inexpensive, well prepared bistro food

    Published: Tue, Oct 28, 2014

    Henri Chaperont, owner and executive chef of Le Bistro, 1015 W. Colorado Ave., shows how to prepare a classic French dish, Mussels Mariniere.