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  • Hello, Sriracha bacon; now where's that Sriracha ice cream?

    At the end of a recent column on Sriracha - the increasingly popular go-to sauce for spicing up foods - I posed two questions: "Can Sriracha ice cream be far behind?" and "Sriracha bacon anyone?" I was only half-kidding, but it turns out that readers who are fans of this "rooster sauce" had been on the hunt for more flaming-hot products....

  • Colorado Springs area cooking classes and events starting April 1, 2015

    WHAT'S COOKING CLASSES ONGOING Adam's Mountain Café - 934 Manitou Ave., Manitou Springs. Registration: 685-4370. - Lebanese, 6 p.m. Monday, $45. - Italian, 6 p.m. April 20, $45. Black Bear Bourbon Bar - 10375 Ute Pass Ave., Green Mountain Falls; 684-9648, 964-2990, chefmatthews@aol.com. - Basic Bourbon Training, 8-10 p.m. Fridays. Cost...

  • Borrowing a lesson from barbecue for a better grilled cheese

    For me, a grilled cheese sandwich is pure comfort. Truth is, even a bad grilled cheese is satisfying. But a great grilled cheese will change your day for the better. Most of us have childhood memories of our perfect grilled cheese. Mine is the classic sandwich dished up at my local drugstore. My best friend and I would ride our bikes there,...

  • Vegetable and fruit purees stand in for fat to make healthier desserts

    It's April Fool's Day. Looking for a fun, harmless prank? We've got one that involves turning desserts into healthy alternatives using some tricks of the trade. Our go-to expert on transforming sugar- and fat-laden treats into something akin to eating a bowl of vegetables is Meridith Norwood, a certified nutrition and wellness consultant,...

  • Easy inspiration sprouts from 'Salad Love'

    For most of us, salads are mainly unplanned affairs. Which is why the idea of salad cookbooks can seem kind of silly. Salad assembly generally is a pathetic - and pathetically easy - process that involves grabbing whatever greens haven't wilted at the back of the refrigerator, piling on whatever other vegetables are handy - and if we're...

  • VIDEO: Table Talk, at Acme Grill & Bar

    ACME Bar & Grill has been open for over a month at the site of the former Estela's Mexican Restaurant, 925 S. Eighth St. The interior of ACME is rustic, warm and welcoming, and the menu is focused on comfort food like biscuits and gravy, sloppy joes, bacon-wrapped hot dogs topped with queso and jalapenos, and a giant salad in near...

  • Braided Easter egg bread is a showstopper on holiday tables

    This year, why not make a special bread to celebrate Easter? In Christian nations around the world, you'll find sweet breads specially made for the holiday, laden with their own unique symbolism. Some equate the rising of bread to Jesus rising from the grave. Kathy Anderson, who operates Crazy Good Personal Chefs in Colorado Springs,...

  • Colorado Springs area cooking classes and events starting March 25, 2015

    WHAT'S COOKING CLASSES ONGOING Adam's Mountain Café - 934 Manitou Ave., Manitou Springs. Registration: 685-4370. - Thai, 6 p.m. Monday, $45. - Lebanese, 6 p.m. April 6, $45. Black Bear Bourbon Bar - 10375 Ute Pass Ave., Green Mountain Falls; 684-9648, 964-2990, chefmatthews@aol.com. - Basic Bourbon Training,...

  • SudSisters: More craft brewers say 'no' to bottles because they can-can-can

    As comebacks go, Hollywood's got nothing on the beer can. The American Can Co.'s revolutionary invention, filled with 12 ounces of beer from the Gottfreid Krueger Brewing Co. of Newark, N.J., went on sale in Richmond, Va., 80 years ago. Within six months, Pabst Brewing Co. was distributing nationally. By year's end, more than three dozen U.S....

  • Ten fresh ideas for dressing up a basic bowl of oatmeal

    Oatmeal is the vanilla ice cream of the breakfast world. Some of us like it plain, appreciating its clean, oaty flavor, its firm yet giving texture, the way it cloyingly stays in your mouth a second longer than you think it should. And then there is the rest of humanity, those folks who - as with vanilla ice cream - treat oatmeal as a carrier...

  • Save Easter ham for sandwiches; do a duo of ducks instead

    Perhaps this will be the year you break out of your ham rut. Not that there's anything wrong with ham. It's only that as a main course at Easter, it tends to be kind of ... meh. How about trying something new, such as this duo of roasted ducks? The process is the same as roasting any other bird, with one exception. Because duck is so fatty, we...

  • Carrot cake - a classic Easter dessert recast as breakfast

    This Easter, we've decided you can have cake for breakfast. After all, it is a holiday that's loaded with treats, so why not embrace the sweeter side of every meal? We took the flavors of a classic carrot cake - golden raisins, grated carrots, chopped walnuts and brown sugar - and combined them into a crispy waffle perfect for breakfast or...

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