• On Food: Fava beans make delicious soup and cashew nuts just got tastier

    By Teresa J. Farney teresa.farney@gazette.com -
    Updated: Wed, May 13, 2015

    I always can count on my friend Kim Jones to provide the easiest and best-tasting recipes. She and her husband moved away from the area a few years ago, but I saw them on a recent whirlwind road trip. She didn't let me down. At their home in Fort Worth, Texas, she served up rosemary...

  • Wine Guy: Argentina's malbec an increasingly popular choice

    By Rich Mauro Special to The Gazette -
    Updated: Wed, May 13, 2015

    Wine has been made in Argentina at least as long as, and probably longer than, it has in the U.S., but it's only in the past 10 years or so that Argentinian wine has emerged in the U.S. market. More and more people who used to order a merlot or cabernet sauvignon now are enticed to...

  • Judge not by smell alone the awesomeness that is fish sauce

    Updated: Wed, May 13, 2015

    I'm pretty sure that if I let you sniff some fish sauce, it would be pretty hard to convince you to cook with it. No, the potent, nigh-on acrid scent is not this beloved sauce's most seductive asset. And funnily enough, it's not even its flavor (at least not on its own) that would win...

  • Domino's to roll out tweet-a-pizza

    USA Today
    Updated: Wed, May 13, 2015

    Ordering a pizza is about to get as simple as a tweet. Beginning May 20, Domino's, the pizza delivery behemoth, will roll out a "tweet-to-order" system that lets U.S. customers tweet for pizza, according to USA Today. Domino's will become the first major player in the restaurant...

  • Beauty in the beast? No. But chefs say maybe in the veg

    Updated: Wed, May 13, 2015

    April Bloomfield is a wizard with a pig's ear and a lover of kidneys, trotters and all the so-called "nasty bits" that animals have to offer. What many people don't know is that she also has a mean way with a carrot. "I'm really passionate about vegetables," says Bloomfield, a...

  • In time for strawberry season - a master class in shortcakes

    By SARA MOULTON The Associated Press -
    Updated: Wed, May 13, 2015

    The arrival of strawberries is a sure sign that warm weather is on its way. So to celebrate, I'm sharing what I consider the absolute best biscuit recipe I've encountered. It was while working in Gourmet magazine's test kitchen during the '80s that I was put on the quest for the best...

  • Dill and butter? Dull. Take carrots to a robust new level

    By J.M. HIRSCH The Associated Press -
    Updated: Wed, May 13, 2015

    Butter and dill are lovely on roasted carrots, but this spring I wanted something more robust. Because let's face it, spring and early summer have a tendency to smack you with cool, wet weather when you least expect it - and when you most desire sun and heat. Which is why the delicate...

  • Colorado Springs area cooking classes and events starting May 13, 2015

    By Carlotta Olson -
    Published: Wed, May 13, 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.,...

  • Looks like a banana, but eats like a potato! It's a plantain

    By AARTI SEQUEIRA The Associated Press -
    Published: Wed, May 13, 2015

    My 16-month-old daughter has started identifying her favorite fruit, joyfully crying "ba-TA-ta!" as soon as she spies the cheery yellow fruit in our produce basket. She repeats its name in the hopes that I'll work my mummy magic on the banana, snap the peel open and reveal that sweet,...

  • Getting to the core of the matter! Eat your pineapple cores!

    Updated: Tue, May 12, 2015

    Eating fresh pineapple always reminds me of balmy vacation nights in Hawaii. And since pineapples run a few bucks a pop, buying them frequently translates into considerable savings when compared to an actual trip to Hawaii, particularly when you're carting along four girls, as I would...

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