• Stuff it! Avocados, that is. Stuff them with a quick chili

    Yesterday

    There's no real shocker here — avocado pairs delightfully with a rich and meaty chili. But I decided to pair them in a fresh way that is just right for summer grilling season. Rather than simply whip up a pot of chili and scatter some diced avocado over it, I decided to spoon mounds...

  • Fava beans: They're long overdue to make their mark in US

    Updated: Thu, May 28, 2015

    You wouldn't know it looking at grocers' produce sections in the U.S., but lots of people have been eating lots of fava beans for an awful long time. Also called broad beans, favas were a dietary staple of the ancient Greeks and Romans, and continue to be widely consumed in Latin...

  • Jazz up your grilled chicken routine with Greek yogurt sauce

    Updated: Wed, May 27, 2015

    It's pretty unlikely that we'll ever get bored with burgers on the grill. But chicken? Yeah... That actually happens pretty early in the season every summer. Because as much as we like all manner of chicken on the grill, after a while it all starts to taste the same. Yet another...

  • A date-pistachio treat fit for breaking a Ramadan fast

    Updated: Wed, May 27, 2015

    I still remember the anticipation of watching the sun sink closer and closer to the horizon. It was Ramadan, the Muslim holy month of fasting. My childhood hometown of Dubai held its breath as the fiery ball dipped lower, lower and then finally into oblivion. "Boom!" went the cannon,...

  • Himalayan salt block gaining popularity for summer grilling

    By Teresa J. Farney teresa.farney@gazette.com -by name the gazette -
    Updated: Wed, May 27, 2015

    Memorial Day marks the start of alfresco dining season, a time of grilling, picnics and barbecuing. What better excuse do you need to jump on the latest trend sweeping the culinary scene? Cooking on Himalayan salt blocks is hot. Ask three of the area's go-to store owners for seasonal...

  • On Food: Looking for fresh fish? Try Colorado striped bass from Alamosa

    By Teresa J. Farney teresa.farney@gazette.com -
    Updated: Wed, May 27, 2015

    During a recent class at Garden of the Gods Country Club, sous chef Jeremy Coleman offered an in-depth lesson in fish. It began with how to choose fresh fish, which involves buying whole fish since that's about the only way to determine freshness. Sitting on the demonstration table...

  • School's out so it's time to get schooled on burgers

    By ELIZABETH KARMEL The Associated Press -
    Updated: Wed, May 27, 2015

    As food goes, it's hard to imagine anything more American - and that more perfectly captures summer - than a great grilled hamburger. Trouble is, as much as we love a great burger, we're not always all that great at making them. That's because there is more to making burgers than...

  • Colorado Springs area cooking classes and events starting May 27, 2015

    By Carlotta Olson -
    Published: Wed, May 27, 2015

    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. Cost is minimal and varies. The Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City....

  • Getting to the core of the matter

    by Melissa D'Arabian The Associated Press -
    Published: Wed, May 27, 2015

    Eating fresh pineapple always reminds me of balmy vacation nights in Hawaii. And since pineapples run a few bucks a pop, buying them frequently translates into considerable savings when compared with an actual trip to Hawaii. Admittedly, the pineapple is a tad less exotic. Still, it's...

  • Wine Guy: Taos, N.M. full of history, culture, art and wine

    By Rich Mauro Special to The Gazette -
    Published: Wed, May 27, 2015

    Wine travel isn't only about visiting wineries and tasting wine. And, for me, drinking wine isn't only about how a wine tastes or how the grapes were grown. It's also about the history of the vineyard, the winemaker's story and so on. So when visiting a winery, I spend time learning...

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