More Food Articles

  • Phan: 20 years of defining modern Vietnamese food

    Updated: Tue, Sep 23, 2014

    SAN FRANCISCO (AP) — There were a few raised eyebrows when Charles Phan unveiled his concept of a simple but stylish restaurant serving Vietnamese food with a modern, Californian twist. After all, this was the mid-'90s, when the predominant trend in Asian food was cheap and basic. But...

  • Colorado Springs cookbook author teaches classes to help prevent cancer

    By Teresa Farney
    Updated: Tue, Sep 23, 2014

    JL Fields is all about food and fitness. Fields operates her business under the name Go Vegan with JL. She is a vegan lifestyle coach and educator, personal chef, career coach and a corporate consultant offering wellness training, brand representation and strategic planning services....

  • Sauce, beans banish flavorless baked white fish

    By MELISSA D'ARABIAN The Associated Press -
    Published: Tue, Sep 23, 2014

    Here's the thing about baked white fish, such as haddock or cod: We know we should eat more of it because it's such a healthy choice. Trouble is, we also know that most baked white fish is dry and tasteless. I speak from experience. I hate to throw my mom under the bus, but her baked...

  • Map: Colorado’s signature food

    Dalton Walker
    Updated: Mon, Sep 22, 2014

    Quick, someone tell me where to get the best green chili in the Colorado Springs area. Thanks.  Green chili earns the label as Colorado’s signature dish, according to the Cooking Channel. took their data and created this interest and fun map for you and I....

  • Drive-thru review: Flavor of Wendy's newest sandwich drowned by the toppings

    By Ken Hoffman King Features Syndicate -
    Published: Mon, Sep 22, 2014

    Wendy's is at it again, cranking out new products practically on a monthly basis to keep its customers interested. Here's the Smoked Gouda Chicken on Brioche breakdown: a lightly breaded, boneless chicken breast, topped with Dijon aioli, sliced red onions, spring-mix greens,...

  • Guilty verdict in peanut trial should send warning

    RUSS BYNUM and KATE BRUMBACK, Associated Press
    Updated: Sat, Sep 20, 2014

    ALBANY, Ga. (AP) — Food safety advocates say a guilty verdict in a rare federal food-poisoning trial should send a stern warning to anyone who may be tempted to place profits over people's welfare. More than five years after hundreds of Americans got sick from eating...

  • Stop the presses: Colorado Springs Public Market coming to former Gazette building

    By rich laden -
    Updated: Fri, Sep 19, 2014

    A portion of the former Gazette property on downtown's east edge will become home to the Colorado Springs Public Market - a long-envisioned, year-round venue and gathering place for local food growers and producers, other related businesses, consumers and tourists. The nonprofit...

  • Foodies can get their fill in weeks ahead

    teresa j. farney -
    Updated: Fri, Sep 19, 2014

    Get ready to do some serious eating during the next couple of weeks. Year No. 4 of Colorado Springs Restaurant Week kicks off Friday and runs through Oct. 4 (unless otherwise noted). Now is the time to experiment and widen your dining-out palate. Here's how it works: 37 participating...

  • A speedy, kitchen sink approach to pumpkin bread

    Updated: Fri, Sep 19, 2014

    Some days you just need to embrace a kitchen sink approach to cooking. This quick bread is just such a case. A few years back, I came up with a recipe for a gingery pumpkin bread that was pretty much everything I wanted in a pumpkin bread. It was tender and moist, robustly — but not...

  • Peter Reinhart rethinks baking with sprouted grain

    Updated: Thu, Sep 18, 2014

    Peter Reinhart is a baker unafraid of reinvention and challenging the norms of his field. His career — now chronicled over the course of nine cookbooks — shows him repeatedly asking "Why not?" about challenges that stymie so many bakers.