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Less can be more when it comes to great fresh tomato sauce

Tomato lovers wait for this moment all year, that moment when the plants in the garden are struggling under the weight of those gorgeous red (or yellow or orange or even green) orbs, and the tables at the farmers...

Beyond gumbo: New Orleans restaurants rebound post-Katrina

NEW ORLEANS (AP) — Talk to folks on the street about the "holy trinity" and you're as likely to get a lesson on onions, celery and peppers as you are Catholicism. That's New Orleans, a city where eating has long...

Former Warehouse chef and partners to reopen restaurant this fall

By: Wayne Heilman wayneh@gazette.com

James Africano, former longtime chef of The Warehouse Restaurant, has leased the restaurant's downtown building and plans to reopen the shuttered eatery by late October.

The popular restaurant at 25 W....

How to do right by summer's bounty of luscious tomatoes

If you're like me, you believe that a fresh, ripe tomato is one of the best things about summer. And this tart is an ode to the tomato in season — and a lesson about how to make the most of it.

Let's start...

Transform flavorless peaches with a few minutes on the grill

By: ELIZABETH KARMEL The Associated Press

If you are anything like me, you look forward to summer peaches all year. But unless you live near an orchard and can get them when they are at their best, even "fresh" summer peaches can be under-ripe. That's...

A grilled take on fried green tomatoes with shrimp remoulade

I love fried green tomatoes! My grandmother made them at the beginning of fall when there were so many tomatoes on the vine that no one minded picking the unripe ones and cooking them before they turned red and...

Super slaws: Putting a new spin on on classic recipes

By: Judy Hevrdejs, Chicago Tribune

Bored with the usual slaws? The mayo-doused number at the deli or your aunt's vinegared version?

Don't fret. We've dug up recipes that get to the root of your problem - which is that cabbage is so 245 years...

Colorado Springs area cooking classes and events starting Aug. 26, 2015

By: Carlotta Olson

WHAT'S COOKING

CLASSES

ONGOING

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....