More Food Articles

  • Blends can provide extraordinary tastes

    By Rich Mauro Special to The Gazette -
    Published: Wed, Oct 1, 2014

    Many wine drinkers might not realize that the cabernet sauvignons or merlots they enjoy often include other grapes. Sometimes, a producer even will promote the fact the wine is a blend. Given its prestige, it isn't surprising that many imitate the Bordeaux formula of blending cabernet...

  • What's Cooking calendar Oct. 1, 2014

    Published: Wed, Oct 1, 2014

CLASSES ONGOING Black Bear Bourbon Bar - 10375 Ute Pass Ave., Green Mountain Falls; 684-9648, 964-2990,
- Basic Bourbon Training, 8-10 p.m. Fridays. Cost is minimal and varies. The Cañon City Queen Anne Tea House - 813 Macon...

  • Farmers markets

    By name newspaper -
    Published: Wed, Oct 1, 2014

    Monday - Western Museum of Mining & Industry, 225 North Gate Blvd., 9 a.m. to 5 p.m., through Oct. 13. Wednesday - Briargate, 7610 N. Union Blvd., 10 a.m. to 4 p.m., through Oct. 8, - Western Museum of Mining & Industry, 225 North Gate...

  • Don't mess with New Mexicans when it comes to their green chili cheeseburgers

    Published: Wed, Oct 1, 2014

    New Mexicans know their chilies. Especially combined with burgers. I should know. In September, I was a judge for the second Green Chile Cheeseburger Smackdown at the Farmers Market Pavilion in Santa Fe, and I lived to tell the story. Along with four other judges, I ate my way through...

  • Deborah Madison's Eggplant Gratin

    Published: Wed, Oct 1, 2014

    Deborah Madison's Eggplant Gratin - Yield: 6 servings 
2 1/2 pounds eggplant, peeled if white
Sea salt and freshly ground black pepper
1/4 cup olive oil
1 large or 2 medium onions, sliced
4 large eggs
1 cup milk or light cream
1 cup freshly ground Parmesan cheese
1 tablespoon...

  • Seasonal eggplants are less bitter and can be prepared in a number of delicious ways

    teresa j. farney -
    Published: Wed, Oct 1, 2014

    ggplant doesn't get a lot of love. Some people have eaten the veggie just once and found the flavor bitter - promptly shunning the idea of giving it a second chance. Others won't even try it. Such doubters might want to hear out eggplant expert Deborah Madison. Madison is a Santa...

  • Butter and black pepper, a steak's best friends

    By J.M. HIRSCH The Associated Press -
    Published: Wed, Oct 1, 2014

    A steak and potato dinner is an American cliche, but a delicious one. For my weeknight-friendly steak and taters, it was important that it be a one-pan wonder. Nobody wants tons of cleaning up on a weeknight. It also had to be fast and flavorful, which is why I opted for bison steaks....

  • A healthy afterschool snack that eats like a treat

    By ALISON LADMAN The Associated Press -
    Published: Wed, Oct 1, 2014

    After-school snacks are one of the more difficult terrains for parents to navigate. The kids want a treat, but parents - mindful that dinner is around the corner - want to keep it healthy. These chocolate- and granola-covered frozen bananas are a healthy snack that eat like a frozen...

  • Live Well: Better digest meals and life experience

    Published: Tue, Sep 30, 2014

    How's your digestion these days? Am I getting too personal? I only ask because mine could be better, and probably yours could, too. A properly working and healthy digestive process is the key to vitality in Ayurvedic medicine. Often called the sister science to yoga, Ayurveda is the...

  • Bulking up all those salads with Brussels sprouts

    By MELISSA D'ARABIAN The Associated Press -
    Published: Tue, Sep 30, 2014

    Eating a salad a day is one of my strategies for ensuring I get at least one serious dose of raw veggies. And if you love salads as much as I do, I'm about to change your salad-
building world. Ditch the usual greens and get your hands on Brussels sprouts. Fact is, for a long time...