Food | Colorado Springs Gazette

SudSisters: Beer home brewing is its own reward

Life: Food Updated: Wed, Apr 9, 2014

Home brewing can be traced back as far as 5,000 years, humbly beginning as ale made from barley used in bread.

A light and airy fruit pudding from America's past

Life: Food Published: Tue, Apr 15, 2014

Snow pudding is a great American recipe that dates to pioneer days, back when resourceful home cooks hankering for ...

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  • The Best of The Springs Winner to be announced Thursday at Best of Party

    The Best of The Springs winner will be announced Thursday at The Best of Party in Colorado Springs and the public is encouraged to attend. The Best of The Springs 2014 is rolling out the red carpet in recognition of all the people who work hard, win big, or just deserve a little kickback. This year’s celebration 5:30 p.m. Thursday at the...

  • Recipe: Ma-Ma's deviled eggs

    Ma-Ma's Deviled Eggs - Yield: 12 halves 6 hard-cooked eggs, peeled and halved, yolks mashed in a bowl2 tablespoons plus 2 teaspoons mayonnaise1 tablespoon prepared yellow mustard2 teaspoons distilled white vinegar1/4 teaspoon salt, or to taste1/4 teaspoon black pepper, or to tastePaprika for garnish Procedure: Combine thoroughly...

  • Recipe: Picnic egg salad

    Picnic Egg Salad - Yield: 8 servings 12 eggs1/2 cup mayonnaise1 teaspoon grated lemon peel1/4 teaspoon cayenne pepper3/4 teaspoon salt1/4 teaspoon black pepper Procedure: Chop eggs in a large bowl. Add remaining ingredients and mix until well blended. Cover and chill at least one hour before serving. Source: mrfood.

  • Recipe: Martha's favorite egg salad sandwich

    Martha's Favorite Egg Salad Sandwich - Yield: 6 servings 10 hard-boiled egg whites2 hard-boiled egg yolks1/2 avocado, mashed, plus 1/2 avocado roughly chopped2 to 3 tablespoons light mayonnaise1 tablespoon freshly squeezed lemon juice1 teaspoon Dijon mustardCoarse salt and freshly ground pepperBoston lettuce, arugula, and tomato slices...

  • Recipe: Basic tomato sauce

    Basic Tomato Sauce - Yield: 4 cups 1 cup panchetta, diced1 medium onion, diced2 carrots, diced2 shallots, minced5 cloves garlic, chopped12 Roma tomato, peeled, diced2 cups white wineSachet: 1 bay leaf, 10 black peppercorns, 4 parsley stems, 2 thyme sprigs, 4 basil leavesWater or chicken stock as needed Procedure: In a saucepot start...

  • New Italian restaurant at The Broadmoor will serve authentic foods from different regions of the boot

    The Broadmoor's chefs have all but changed their names to Luigi and Giuseppe in preparation for the grand opening of Ristorante del Lago. "We are so excited about the new restaurant," said Brian Wallace, a sous chef at the resort. "It's going to be very Italian. We have a huge pasta-making machine that we will use to make fresh pasta...

  • Hard cooked eggs need a gentle hand when being cooked

    On Sunday, any Peter Cottontail worth his carrots will be looking at an Easter basket full of colored, hard-cooked eggs. So what to do with this bounty of protein? Eat them, of course! Before hopping to work on the recipes, take time to peruse these cooking and safety tips. The 'hard cooking' First things first: Hard-cooked eggs are not...

  • Transforming bread dough into lemony sticky buns

    Maybe it's the bright color. Maybe it's the fresh, vibrant taste. Whatever the reason, Easter has become inextricably linked to lemon. So we decided to do a refresh of the conventional breakfast cinnamon bun, infusing it with lemony goodness three different ways. We start by replacing the cinnamon sugar with sugar spiked with lemon zest. Then...

  • We stuff Turkey Day birds so why not Easter hams?

    At Thanksgiving, we stuff turkeys. At Easter, we stuff ... hams! It's not as crazy as it sounds. And it's much easier than you think. We created a delicious and beautiful baked ham that is stuffed with layer upon layer of sweet potato slices. The trick is to use a spiral-cut ham. All those slices are the perfect place to insert a bit of flavor...

  • Table Talk video: Endive adds an interesting taste to salads

    Pronounced "on-deev" and not "in-dive," endive is a versatile veggie in the kitchen. It's delicious in this salad combination, which is perfect for an Easter dinner side dish. Visit gazette.com or scan the QR code to watch a demonstration. Teresa J.

  • Subway: 'Yoga mat chemical' almost out of bread

    NEW YORK — Subway says an ingredient dubbed the "yoga mat chemical" will be entirely phased out of its bread by next week. The disclosure comes as Subway has suffered from an onslaught of bad publicity since a food blogger petitioned the chain to remove the ingredient. The ingredient, azodicarbonamide, is approved by the Food and Drug...

  • Colorado Springs chef turned life around with dedication to food

    You might think that someone named Brother Luck would have his way with the world. But that is not the story of this 30-year-old chef who was on a path that could have ended, as he says, "with serious consequences." When Luck was 10, his father died. His mother went through hard times and spent much of his teen and young adult years in...

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