• Using a spiral cutter to put a healthy twist on french fries

    Updated: Mon, Jun 29, 2015

    I've been watching the "zoodle" craze from the sidelines. Admittedly, I've been tempted to jump in. Noodles made from healthy zucchini using a super-cool spiral cutter? Yes, please! But truthfully, I've harbored fears that the fad (and my interest) would quickly fade, leaving me with...

  • Making a richer corn chowder with help from sunflower seeds

    Updated: Fri, Jun 26, 2015

    Recently, I've been smitten with sunflower seeds. Admittedly, it's not an ingredient I normally think much of. In fact, sunflower seeds tend to remind me of really bad salad bars from the '80s. At least, they did until I recently enjoyed an entree made almost entirely of sunflower...

  • Learn to master the grilling of veggies you'd normally roast

    Updated: Thu, Jun 25, 2015

    I love grilling vegetables because doing so concentrates their natural sugars and amps up their flavor. During the summer, the usual suspects are zucchini, eggplant, onions, peppers and corn. They're all delicious this way and — Bonus! — they all become tender in an agreeably short...

  • On Food: Colorado Springs has several new ways to enjoy sipping and learning about wine

    By teresa farney teresa.farney@gazette.com -
    Updated: Wed, Jun 24, 2015

    I thought I knew a lot about wine, but the past several weeks have been a journey into new territory. I enjoyed a unique wine-pairing dinner hosted by the authors of a new blog. I learned how to make a blended wine at a new wine lovers club. And I was introduced to a new wine being...

  • Bloody Mary bars brings out the creative side for a personalized cocktail

    By teresa farney teresa.farney@gazette.com -
    Updated: Wed, Jun 24, 2015

    It's Sunday. It's midmorning and you're just getting out of bed. You're hungry and thirsty. What better excuse to stretch out the day with brunch and a tall, cold bloody mary? Most eateries offer the tomato-based drink with their own flourishes, but some realize that folks really...

  • Colorado Springs area cooking classes and events starting June 24, 2015

    By Carlotta Olson -
    Published: Wed, Jun 24, 2015

    WHAT'S COOKING 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. The Cañon City Queen Anne Tea House - 813 Macon Ave.,...

  • Wine Guy: Inexpensive, dry pink wines should not be overlooked

    By Rich Mauro Special to The Gazette -
    Published: Wed, Jun 24, 2015

    Dry pink wines, while appreciated in Europe for centuries, faced a schizophrenic reaction from Americans toward the end of the last century. As sweet "blush" wines such as white zinfandel became wildly popular, most dry wine drinkers decided all rosés were sweet and not worth their...

  • Pigs get off the hook for these summer-friendly grilled ribs

    By ALISON LADMAN The Associated Press -by Alison Ladman The Associated Press -
    Published: Wed, Jun 24, 2015

    We tend to think of beef short ribs as a winter dish, something that simmers in a Dutch oven until fall-apart tender. But we decided these ribs deserved a shot at some summer sun, too. After all, why should pork ribs get all the attention when the weather gets warm? We start by...

  • Dressing up a typical fruit salad with help from your grill

    By ALISON LADMAN The Associated Press -
    Published: Wed, Jun 24, 2015

    Want an easy way to add punch to an otherwise humdrum fruit salad? Simply turn up the heat. In this case, we tossed pineapple rings on the grill for four to five minutes per side. The intense heat of the flames caramelizes the natural sugars of the pineapple and adds a smoky char....

  • Time to enjoy the classic fried fish sandwich of summer

    Updated: Tue, Jun 23, 2015

    Need a break from the grill? Probably not, but it's still good to remember that there are classic summer foods that don't need an open flame to be delicious. As a gentle reminder, we created this versatile and crazy delicious po'boy that fries up on the stovetop in a flash. We like...

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