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  • Table Talk: A sweet place to find fruit pies in Colorado Springs

    Alice Spencer-Robinson, elf-in-chief at the Candy Basement at Spencer's Produce, Lawn & Garden Center, 1430 S. Tejon St., has the candy shelves brimming with holiday sweet treats and fruit baskets ready for the giving. When you drop by to fill your candy dish needs, check out the new line of frozen fruit pies by Eustis, Neb.-based The...

  • Colorado Springs restaurant celebrating Thanksgiving by serving up free meals

    No family or friends around for Thanksgiving, or can't afford to make a holiday dinner? The north location of Amanda's Fonda is preparing to fill in as surrogate chef and host this year. Normally closed on Thanksgiving, Amanda's Fonda at 8050 N. Academy Blvd. will open its doors from noon to 
3 p.m. Thursday to anyone who wants to stop by for...

  • Colorado Springs area cooking classes and events starting Nov. 26, 2014

    CLASSES ONGOING Chefs retail store - 4697 Centennial Blvd. Registration: 272-2700; chefscatalog.com.
- Hog Wild, 5:30-8 p.m. Monday, $65.
- Gifts from the Kitchen - Lotion and Lip Balm, noon-2 p.m. Dec. 3, $50. Colorado State University Cooperative Extension - 701 Court Street, Suite C, Pueblo. Registration required by...

  • Penuche fudge and vanilla custard together as pie

    Obviously, there will be pumpkin pie. There's not a lot of debate there. But this is Thanksgiving; one pie isn't sufficient. So which pie will be pumpkin's wingman? Bored with the usual selection of fruit and pecan pies, we decided to create something a little different. We were inspired by classic vanilla cream pies, but wanted something with...

  • The Country Life: Turkeys going from Kate's Farm in Black Forest to the dinner table

    There's fresh - and then there's really fresh. The turkeys that customers ordered from Kate's Farm in Black Forest will be really fresh; they're being processed at a facility in Simla on Tuesday, just two days before they'll be on dinner tables. Their lives have been short - less than a year - but presumably happy, having been...

  • On Food: Give the holiday table a colonial touch with a cup of punch

    Last month I learned about making cocktails using steeped tea at the Les Dames d'Escoffier International in Boston. Cynthia Gold, one of only six tea sommeliers in the world, led the session that covered tea, brewing, cocktails and etiquette. After studying the tea fields of China and Sri Lanka, Gold brought home to Boston what she calls a...

  • Mastering deep-frying to get perfect doughnuts

    Plenty of us have a perfectly understandable fear of frying. After all, it can be both messy and dangerous. But it doesn't have to be. And since eating fried food is one of life's great joys, it's well worth mastering. Consider the doughnut. Everybody's favorite wheel-shaped goodie is made of fried sweetened dough that has leavened with yeast,...

  • Wine Guy: Celebrate America's immigrant heritage this Thanksgiving

    America is a nation of immigrants. Not surprisingly, America's best wines are made from vines that "immigrated" from other places, primarily Europe. Here are a few worth considering this Thanksgiving. From Italy, I am looking forward to four Tuscan wines. From Castello di Nipozzano, which dates to the 11th century, the 2010 Riserva Chianti...

  • Culinary gift guide makes shopping for economical items easy

    Have a BFF who also happens to be a BFE (best foodie ever)? If so, you likely want to gift them with something useful and economical this holiday season. Not a clue what that something might be? We're here to help you avoid the craziness of hitting the mall without a single idea in mind. And we're getting you the list in plenty of time to do...

  • Putting the kids to work on a sweet potato tart

    It seemed an unlikely goal. I wanted a single solution for two problems - how to keep kids entertained while preparing Thanksgiving dinner and how to serve sweet potatoes in a fresh, creative way. Turned out to be easier than I thought, so long as I was willing to pitch in to get the dish rolling. And it turned out that was the easy part....

  • Make better latkes with a quick boiling water bath

    During college, I took a class on global populations and food (affectionately known as "pops and crops"). I'm sure it was a fine class, but only one lesson has stuck with me. Professor Tremblay was adamant that if we ever were stuck on a deserted island and could take only one food, we should choose the sweet potato. "A nutritional bargain" he...

  • Colorado Springs area nonprofits seek 10,000 turkeys in Thanksgiving drive

    The drive is on to ensure thousands of families facing hunger this Thanksgiving Day have fresh-cooked turkeys on their tables. Led by the Care and Share Food Bank for Southern Colorado, several nonprofits and businesses across the Pikes Peak region plan to kick off their annual turkey drive Friday. The goal: bring in 10,000 turkeys for people...

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