• A robust grilled puttanesca by way of a chilled gazpacho

    By ALISON LADMAN The Associated Press -
    Published: Wed, May 27, 2015

    We love grilled vegetables. We love Italian puttanesca sauce. And we love a nice cool gazpacho. So why not combine them? We tossed some of our favorite summer veggies on the grill, combined them with the robust flavors of Italian puttanesca, and tossed the whole thing in a food...

  • Picnics aren't just sandwiches and chips! Think dessert, too

    By ALISON LADMAN The Associated Press -
    Published: Wed, May 27, 2015

    When it comes to packing a picnic, the savory items are easy. Sandwiches and wraps. Potato and pasta salads. Chips and dips. It's all very transportable and all very easy to eat while perched on a blanket in the grass. But dessert can prove less obvious. Sure, you could do cookies....

  • Three new barbecue books will help you get your grill geek on

    By J.M. HIRSCH The Associated Press -
    Published: Wed, May 27, 2015

    With grilling season solidly upon us, let's all take a moment to reflect on the various ways we send our food to the fire. There is, of course, Monday through Friday grilling. This is when the intense heat of the grill helps us along that painful march to what we call "weeknight...

  • Chill out this summer with refreshing flavored soda syrups

    By SARA MOULTON The Associated Press -
    Published: Wed, May 27, 2015

    Have you ever noticed how tough it is to sweeten your favorite iced beverage using regular granulated white sugar? You can stir and stir, but the sugar tends not to dissolve and you're left with a barely sweetened drink. That is, until you reach the bottom of the glass, when you're...

  • DIY ice cream that's almost as easy as eating an entire pint

    Updated: Tue, May 26, 2015

    We all think we're going to do it. Many of us even go out and buy the pricey special equipment for it. Because when summer's heat hits, it's hard not to fall for the cool, creamy romance of do-it-yourself ice cream. Except that most of us will actually make ice cream at home all of...

  • With dates, you can keep the sweet, lose the processed sugar

    Updated: Tue, May 26, 2015

    After spending a semester of my sophomore year of college studying abroad, I headed to Tunisia for a week of solo reflection. (Note to my daughters: According to your father, you will not be allowed to do this until you are at least 30. Same goes for dating.) I arrived in Tunis — way...

  • A soup suitable for a picnic? Cue the mango gazpacho please

    By MELISSA D'ARABIAN The Associated Press -
    Published: Tue, May 26, 2015

    I love all fresh fruit, but the unique taste of mango reminds me of my childhood when we would travel to Mexico to visit friends and eat mangoes around the clock. This summer fruit is jammed with vitamin C (one mango has almost a full day's recommended supply) and also provides a host...

  • Don't toss those carrot tops! Turn them into delicious pesto

    Updated: Fri, May 22, 2015

    If it grows together, it goes together. It's a nice — if overly simplistic — way of saying that a wine often pairs well with foods produced in the same region its grapes were grown in. Which is why Chianti goes so nicely with Italian food. But this adage also holds true as a guideline...

  • Chill out this summer with refreshing flavored soda syrups

    Updated: Thu, May 21, 2015

    Have you ever noticed how tough it is to sweeten your favorite iced beverage using regular granulated white sugar? You can stir and stir, but the sugar tends not to dissolve and you're left with a barely sweetened drink. That is, until you reach the bottom of the glass, when you're...

  • Table Talk: Cañon City has new dining options at the Royal Gorge Bridge & Park

    By teresa farney teresa.farney@gazette.com -
    Updated: Thu, May 21, 2015

    If you're looking for an edgy dining experience, you should check out a couple of new places at the Royal Gorge Bridge & Park in Cañon City. Executive chef Beau Green is creating concession food with flair at Café 1230 - a state-of-the-art restaurant 1,230 feet above the Arkansas...

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