More Food Articles

  • Colorado Springs-area schools adapting to new food regulations

    By DEBBIE KELLEY debbie.kelley@gazette.com -
    Updated: Mon, Sep 15, 2014

    The school food police are cracking down. The criminals? Transfats, sugar, sodium and other dietary bad guys. A national push to develop healthier children has resulted in even more restrictions on what students can consume at public schools. Like other hot-button issues,...

  • FOOD PLAY: A new book invites kids and parents to make whimsical candy treats

    By linda navarro linda.navarro@gazette.com -
    Published: Sat, Sep 13, 2014

    If you heard it once, you probably heard it a thousand times: Don't play with your food. Crafter Jodi Levine defies that mom maxim with her new book, "Candy Aisle Crafts," (Penguin Random House, 112 pages, $31.97), a glossy, easy-to-follow book on transforming standard candy-
aisle...

  • Olive Garden investor: Back off on the breadsticks

    Associated Press
    Updated: Fri, Sep 12, 2014

    NEW YORK — Maybe there is such a thing as too many breadsticks. In a nearly 300-page treatise on what's wrong with Olive Garden and its management, investor Starboard Value suggests the Italian restaurant chain is being reckless with its unlimited breadsticks. The hedge fund...

  • TABLE TALK: The Winery at Holy Cross Abbey winemaker's dinner takes place in Colorado Springs

    teresa j. farney teresa.farney@gazette.com -
    Updated: Thu, Sep 11, 2014

    The Harvest Festival at the Winery at Holy Cross Abbey, 3011 E. Colorado Highway 50 in Cañon City, takes place Sept. 27-28. The event, in its 13th year, is the perfect place to sample the latest wine releases created by the award-winning winemaker. A highlight of the weekend is the...

  • SudSisters: A different beer for every day of the year? Colorado Springs club says yes

    BY STEPHANIE EARLS stephanie.earls@gazette.com -
    Updated: Wed, Sep 10, 2014

    When you announce your plans to drink a different beer a day for an entire year - that's a fresh brand/style each and every day for 365 days - you should maybe expect people to get the wrong idea. Like that it's about quantity. "The point isn't to drink as much as you can, it's to...

  • Colorado Springs-area brew calendar for Sept. 10, 2014

    Updated: Wed, Sep 10, 2014

    BREW CALENDAR Mondays-Sundays Great Divide Brewing Co. Tap Room Tours - 3 p.m., 4 p.m. and 5 p.m. Mondays-Fridays, 2 p.m., 3 p.m., 4 p.m., 5 p.m. and 6 p.m. Saturdays and Sunday, Great Divide Brewing Co., 2201 Arapahoe St., Denver, free. Limited to 25 people, first-come,...

  • Spain meets Colorado. A happy food marriage on the Springs' west side

    By teresa j. farney teresa.farney@gazette.com -
    Updated: Wed, Sep 10, 2014

    Gazette Food Editor Teresa Farney taste tests TAPAteria on West Colorado Avenue. If the web had smell-a-vision, this restaurant may win hands down on sultry smells to tantalize your taste buds. Calamari, octopus and cocktail chorizo help create mealtime goodness. TAPAteria is...

  • Grilled salad: Reason to finally use grilling pan

    By J.M. HIRSCH The Associated Press -
    Published: Wed, Sep 10, 2014

    Over the years, I've received roughly a half dozen of those perforated grilling pans as gifts. You know the ones I mean. They usually have sloped sides and small holes in them. The idea is that they let you cook smaller items on the grill without fear of losing the food between the...

  • A late summer Southern classic _ tomato pie

    Updated: Wed, Sep 10, 2014

    Tomato Pie is a classic Southern dish made in late summer when the tomato plants are heavy with ripe fruit, but everyone has had their fill of tomato sandwiches and salads. It is essentially a pie shell filled with fresh sliced tomatoes and sweet onions, topped with mixture of shredded...

  • 10 Things: 10 fresh ways to use butternut squash

    Updated: Wed, Sep 10, 2014

    Just as you're finally finishing up the mounds of zucchini that have haunted you all summer, autumn's overabundance of butternut squash hits you. Time for some fresh ideas. But before we get cooking, let's talk prep. Butternut's thick skin and rock-hard flesh can make the peeling,...

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