• Learn to love a long, slow braise to make tough meat awesome

    Updated: 9 hr ago

    How do you transform a tough, less expensive cut of meat into something tender and delicious? You braise it! Braising is a wonderful and basic cooking technique that uses a slow, wet heat in a covered pot. It's great for cuts such as chuck, flank, brisket, rump and round. In fact,...

  • Whiskey for St. Patrick's Day? Sure, even if it is bourbon

    Yesterday

    Here's a cocktail in honor of St. Patrick's Day. But you're going to have to cut me some slack. Why? Because I know what you're expecting. Any cocktail for this holiday should include either Guinness beer or Irish whiskey, right? Logically, that makes sense. But my whiskey of choice...

  • For taste of the Middle East, try za'atar on any meat or veg

    Yesterday

    When I was growing up in Dubai, my favorite afterschool snack was "manaeesh bi za'atar," a warm flatbread smeared with a deep green paste made of olive oil and the beloved Middle Eastern spice blend, za'atar. Rolled up with some creamy lebneh (thick yogurt) and fresh tomatoes, it's...

  • Wine Guy: Force Majeure is a wine force to be reckoned with

    By Rich Mauro Special to The Gazette -
    Yesterday

    For a wine devotee, Colorado is a blessed place. The state always has enjoyed good distribution of even the most renowned and rare wines. The lower population concentration here is countered by a higher interest (and dare I say sophistication) in wine. Thus Colorado is graced with...

  • A delicious lemon-pepper pork that should have been chicken

    By J.M. HIRSCH The Associated Press -
    Yesterday

    This is the pork tenderloin that was supposed to be a chicken. But it ended up being one of those delicious mistakes I was so glad I made. I was aiming for a roasted whole chicken that was rubbed under and over the skin with a potent blend of coarse black pepper, kosher salt, dried...

  • On Food: Indian cooking kit will hook you on curry

    By Teresa J. Farney teresa.farney@gazette.com -
    Yesterday

    Lately around my home, it's been all curry all the time. Not since becoming hooked on Julia Child's television series "The French Chef" in the 1960s and buying her "Mastering the Art of French Cooking" have I been motivated to cook my way through an entire cookbook. But that...

  • Colorado Springs chef finds mission work a blessing in his life career

    By Teresa J. Farney teresa.farney@gazette.com -
    Yesterday

    At 30, Tyler Peoples is quite possibly the youngest Colorado Springs chef to be named Chef of the Year by the Pikes Peak Chapter of the American Culinary Federation. "I have known chef Tyler for a few years and over that time have been very impressed with his creativity and...

  • With health in mind, McDonald's makes big move on its menu with chicken

    Associated Press
    Yesterday

    NEW YORK — McDonald's says it plans to start using chicken raised without antibiotics important to human health and milk from cows that are not treated with the artificial growth hormone rbST. The company says the chicken change will take place within the next two years. It says...

  • Colorado Springs area cooking classes and events starting March 4, 2015

    By Carlotta Olson -
    Published: Wed, Mar 4, 2015

    WHAT'S COOKING CLASSES ONGOING The Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-5354. - Quick Breads, 2 p.m. March 14, $30. Colorado Springs Senior Center - 1514 N. Hancock Ave. Registration: 387-6000, csseniorcenter.com. - Irish Cuisine, 2-4 p.m....

  • Winter begs for stew. Try a simple and speedy veggie tagine

    By AARTI SEQUEIRA The Associated Press -
    Published: Wed, Mar 4, 2015

    A pot of hearty stew is a gift in so many ways during the chilly days of winter. Simmering on the stove, it warms the kitchen (especially if you fire up the oven and bake a pan of cornbread to serve with it). Its aroma lifts the spirits, reminding anyone who walks through the door...

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