• 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...

  • What to know about recent food recalls and bacteria listeria

    Updated: Sat, Apr 11, 2015

    WASHINGTON (AP) — Large food recalls have forced consumers to throw away hummus and ice cream that may be contaminated with the same potentially deadly bacteria — listeria. Tainted Blue Bell ice cream products are linked to eight listeria illnesses in Kansas and Texas; three of those...

  • And you thought maple syrup was only for pancakes and waffles

    By ALISON LADMAN The Associated Press -
    Updated: Fri, Apr 10, 2015

    Pancakes, waffles and French toast? They're fine, but they're only the start. Because if you're limiting maple syrup to the breakfast table, you're missing out on all sorts of excuses to add its gentle, yet distinct flavor to all manner of foods, from roasted vegetables and chicken...

  • Frittatas _ the ultimate have-it-your-way weeknight dinner

    Updated: Fri, Apr 10, 2015

    Frittatas are like quiches without crusts, and that makes them an ideal fast and simple weeknight dinner. They also are the ultimate have-it-your-way meal, and that makes it easy to feed a family of — inevitably — picky eaters. You all get to enjoy the same meal at the same time, but...

  • Mastering the simple vinaigrette to deliver maximum flavor

    Updated: Thu, Apr 9, 2015

    Most people reach for prepared salad dressings because on busy weeknights they just can't handle the thought of whipping up yet something else. Because after cooking a main course and some sides and tossing together a salad, who has the time and energy to make a dressing? I get it....

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