• A seasonal salmon primer: Keta salmon (also called chum)

    Updated: Wed, Apr 15, 2015

    Keta salmon, also called chum, has pale orange, red or pink flesh and a pronounced flavor. These characteristics make keta a favorite for drying and smoking, as well as for chowders and curries. Chum has a lower oil content than other wild salmon and a meaty, firm texture. Keta roe...

  • Use an unusual sugar to bring a fresh sweetness to spring

    Updated: Wed, Apr 15, 2015

    Given the size of my sweet tooth (think saber tooth tiger), I have myriad sweeteners in my cupboards. White, brown and coconut sugars, crunchy turbinado, honey, date syrup and molasses, they all line the shelves alongside a curious specimen that looks something like a gnome's hat....

  • Gussy up your salad by breaking it down and jarring it up

    By ELIZABETH KARMEL The Associated Press -
    Updated: Wed, Apr 15, 2015

    Too often, a salad is served out of obligation. We feel it is something we have to do to make the meal complete. And too often that's why the salads we serve aren't that great. We don't really care about them. Thing is, I love a well-made salad, and for me it is no obligation to...

  • Mastering the simple vinaigrette to deliver maximum flavor

    By SARA MOULTON The Associated Press -
    Updated: Wed, Apr 15, 2015

    Most people reach for prepared salad dressings because on busy nights they can't handle the thought of making something else. After cooking a main course and some sides and tossing together a salad, who has the time and energy to make dressing? I get it. It's convenient. But homemade...

  • Colorado Springs area cooking classes and events starting April 15, 2015

    Published: Wed, Apr 15, 2015

    WHAT'S COOKING CLASSES ONGOING Adam's Mountain Café - 934 Manitou Ave., Manitou Springs. Registration: 685-4370. - Italian, 6 p.m. Monday, $45. Black Bear Bourbon Bar - 10375 Ute Pass Ave., Green Mountain Falls; 684-9648, 964-2990, chefmatthews@aol.com. - Basic Bourbon Training,...

  • Wine Guy: New releases of chardonnay show better balance

    By Rich Mauro Special to The Gazette -
    Updated: Wed, Apr 15, 2015

    Chardonnay has a lengthy record as America's favorite white wine. Its deserved reputation for greatness (particularly the white wines of Burgundy) is at least partly responsible for that popularity. Another reason is it can be made in different styles to appeal to varying tastes and...

  • Healthy way to get the wilted spinach salad out of the '70s

    By MELISSA D'ARABIAN The Associated Press -
    Published: Tue, Apr 14, 2015

    Remember the warm spinach salad? That hot bacon dressing, crumbles of blue cheese, crunchy nuts and canned orange slices, all mounded over a bed of slightly wilted spinach? I have fond memories of those dated creations. My aunt used to take me to the mall restaurant for special...

  • Colorado Springs culinary expert is honored with a scholarship in her name

    By teresa farney teresa.farney@gazette.com -
    Updated: Thu, Apr 9, 2015

    Maylen Gasper and Lisa Mazza are happy culinary students. They each were awarded $2,600 Fran Folsom Culinary Arts Scholarships to further their studies at Pikes Peak Community College. Gasper also was awarded the Blue Star Scholarship of $2,600, given to a student whose vision is to...

  • A legend of Italian food could live on at your local grocer

    Updated: Mon, Apr 13, 2015

    We've lost the woman who taught America to love Italian food, but her tomato sauce may soon live on at a grocer near you. Marcella Hazan — often unfairly called the "Julia Child of Italian cooking," for she certainly was a culinary icon in her own right — spent decades producing...

  • A trick for keeping spring lamb burgers from tasting gamey

    Updated: Mon, Apr 13, 2015

    No meat says spring quite like lamb. When I lived in France, the seasonality of meats such as lamb was celebrated. Rarely have I tasted lamb so mild and sweet as the first cuts of spring lamb from the South of France. While healthier cooks tend to limit red meat, happily there is a...

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