More Food Articles

  • Colorado Springs chefs at The Margarita at PineCreek introduce unusual foods at cooking classes

    teresa j. farney teresa.farney@gazette.com -
    Updated: Wed, Oct 29, 2014

    Cooking classes offered by Eric Viedt, executive chef at The Margarita at Pine Creek, never fail to entertain or introduce new-to-me foods. As a bonus, they always end with a delicious meal and sufficient wine. His most recent fall class, on Oct. 19, was a good example. Viedt, like...

  • Colorado Springs area cooking classes and events starting Oct. 29, 2014

    By Carlotta Olson -
    Published: Wed, Oct 29, 2014

    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. Colorado Springs Senior Center - 1514 N. Hancock Ave. Registration: 387-6000,...

  • Colorado Springs French chef serves inexpensive, well prepared bistro food

    TERESA J. FARNEY teresa.farney@gazette.com -
    Published: Tue, Oct 28, 2014

    Henri Chaperont, owner and executive chef of Le Bistro, 1015 W. Colorado Ave., shows how to prepare a classic French dish, Mussels Mariniere.

  • Roasted beets can brighten up any holiday table

    By MELISSA D'ARABIAN The Associated Press -
    Published: Tue, Oct 28, 2014

    Beets are the perfect addition to fall feasts. They are satisfying without being heavy, and their ruby and golden tones add visual interest to any seasonal color scheme. Plus, beets are incredibly flexible on temperature - serve them warm, room temperature or chilled - which is a...

  • Dining Review: Thai Mint is appealing to all the senses

    By Robin Intemann robin.intemann@gazette.com -
    Updated: Mon, Oct 27, 2014

    hai Mint is a restaurant for the senses: vibrant food presentations, enticing aromas, delightful Thai-accented English that
charms the ear, plates warm to the touch and, best of all, food that melds a range of tastes thanks to an eclectic blend of spices and herbs. It didn't hurt,...

  • Dining Review: Small kitchen, big Mexican flavor in downtown Colorado Springs

    By Robin Intemann robin.intemann@gazette.com -
    Updated: Mon, Oct 27, 2014

    Ordering a meal at a counter with the staff working in a small kitchen in full view is evocative of food trucks. Although Salsa Latina is bricks and mortar, it has all the elements that make those kitchenettes-on-wheels so popular, right down to the Styrofoam containers in which the...

  • A little protein makes pumpkin pie a lot healthier

    Updated: Mon, Oct 27, 2014

    The holiday season just isn't the same if I don't stuff my face with pumpkin pie. There, I've said it. Judge if you must, but then read on to hear my secret for pumpkin dessert goodness with fewer calories and better nutrition. First, I make a pumpkin crunch instead of a pumpkin pie....

  • Elevate green beans from Thanksgiving afterthought

    Updated: Fri, Oct 24, 2014

    Admit it, when it comes to preparing Thanksgiving dinner, the greens are an afterthought. You give all your focus to the bird, the stuffing, the mashed potatoes, probably even a couple orange vegetables. But the green stuff? Um... How long does it take to microwave frozen green beans?...

  • Leave seasoning to the end for a better butternut

    Published: Fri, Oct 24, 2014

    We tend to associate vinaigrettes with salad, but they actually are an easy — and speedy — way to add tons of flavor to all manner of dishes. One of my favorites is roasted vegetables. Too often, we only season roasted veggies before they go into the oven. While this certainly can...

  • Nine fresh ways to gin up your holidays

    By ALISON LADMAN The Associated Press -
    Updated: Wed, Oct 22, 2014

    Much as we might like otherwise, few of us have the cash, time or energy to maintain a full bar. And that can be a bummer, particularly as we move through the holidays and are tempted constantly to pour ourselves (sometimes even our guests) something creative and delicious to help make...

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