More Food Articles

  • WHAT'S COOKING: Tastings, classes and equipment sales, Aug. 27 to Sept. 12

    By name newspaper -
    Published: Wed, Aug 27, 2014

    WHAT'S COOKING CLASSES ONGOING Chefs retail store - 5070 Centennial Blvd. Classes are 6-8 p.m. unless noted. Registration required: 272-2700; chefscatalog.com.
- Tortillas, Thursday, $65. The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Call or go online for cost....

  • Save time: Whip up this dinner ahead of time to make back-to-school week easier

    By ALISON LADMAN The Associated Press -
    Published: Wed, Aug 27, 2014

    Those first few weeks when the kids head back to school can be among the most hectic for families. The lazy days of summer quickly give way to crazy schedules, homework and afterschool activities. And don't forget somehow managing to slip dinner into the middle of all that. This is...

  • BREW CALENDAR: Beer releases, tastings and festivals Aug. 27-Sept. 14

    Published: Wed, Aug 27, 2014

    Mondays-Sundays Great Divide Brewing Co. Tap Room Tours - 3 p.m., 4 p.m. and 5 p.m. Mondays-Fridays, 2 p.m., 3 p.m., 4 p.m., 5 p.m. and 6 p.m. Saturdays and Sunday, Great Divide Brewing Co., 2201 Arapahoe St., Denver, free. Limited to 25 people, first-come, first-served;...

  • DIY helps make cured salmon an everyday pleasure

    Updated: Tue, Aug 26, 2014

    The trouble with cured salmon? We tend to treat it like, well... a treat. Cured salmon — with all its rich, salty, savory, lusciously fatty goodness — too often is relegated to the breakfast or brunch table, and even then mostly for special occasions. It's partly a case of...

  • Turning your zucchini abundance into no-fry fries

    By Sara Moulton The Associated Press -by Sara Moulton The Associated Press -
    Published: Tue, Aug 26, 2014

    Those darn zucchini! There's an army of them occupying your garden and each one is as big as a blimp. What if I told you there's a way to transform the whole lot into a delicious dish resembling french fries, but without all the calories? The secret involves cutting your zucchini...

  • EAT WELL: Colorado Springs backyard gardeners can sell their nutritious produce to restaurants

    teresa j. farney teresa.farney@gazette.com -
    Published: Tue, Aug 26, 2014

    How does your garden grow? For many gardeners, backyard plots are producing nicely - so nicely, in fact, that some folks might be trying to think of ways to ditch their abundance of zucchini on unsuspecting neighbors' porches. When it comes to vegetables, it is impossible to...

  • Greek Festival offers culinary, cultural treats

    By andrea sinclair andrea.sinclair@gazette.com -
    Updated: Mon, Aug 25, 2014

    Running out of food is a sign of a good party, or at least that was what folks said at the Pikes Peak region's 16th annual Greek Festival that culminated Sunday, when every pound of lamb, chicken and gyro meat had sold out an hour before the event was scheduled to end. More than...

  • Drive-thru review: Blizzards and Chips Ahoy! - a match made in heaven

    By Ken Hoffman King Features Syndicate -
    Published: Mon, Aug 25, 2014

    Are you kidding? Chips Ahoy!, the top-
selling chocolate chip cookie in supermarkets, swirled into Dairy Queen's iconic soft serve? We don't stand a prayer. I'll take a large for eating at the restaurant, a medium for the drive home and a small for the fridge. Way, way in the back of...

  • Perkins is back in Colorado Springs; who else do you want to see return?

    Rich Laden
    Updated: Thu, Aug 21, 2014

    After The Gazette reported that Perkins Restaurant & Bakery was coming back to Colorado Springs following a three-year absence, a longtime resident left a voice mail to say how excited she was about its return. "One of the saddest days here was when Perkins closed,” she said, adding...

  • Colorado chef takes food for the road to a 'real' new level

    By Nathan Van Dyne, nathan.vandyne@gazette.com -
    Updated: Thu, Aug 21, 2014

    Biju Thomas is a Colorado chef with a strong connection to cycling. So it's no wonder his brand of cooking is high on nutrition and low on processed foods. Instead of trying to be cutting edge, Thomas cuts to the chase with one simple demand: Eat real food. For the professional...

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