• A healthy steak that keeps you firmly in the produce aisle

    Updated: Mon, Jun 22, 2015

    We finally live in a world where going meatless on Mondays can appeal to even the enthusiastic carnivore. Which is why vegetable "steaks" are becoming increasingly popular. The concept is pretty simple. We cut up thick slices of veggies — often eggplant, portabella mushroom caps,...

  • Let others worry about the burgers. You focus on the sangria

    Updated: Fri, Jun 19, 2015

    Want to be the hero of your July Fourth gathering? Leave the burgers and dogs to somebody else. Ditto for the potato and pasta salads. What you want to bring is the sangria. Because it's hard to go wrong at an outdoor summer party when you're the one toting the pitcher cocktail....

  • Seafood restaurant headed to downtown Colorado Springs

    By stephen hobbs stephen.hobbs@gazette.com -
    Updated: Fri, Jun 19, 2015

    Diners looking for a taste of the sea will have a new option later this year in downtown Colorado Springs. Bonny and Read's Fresh Seafood and Steaks, to be located near the corner of Tejon and Kiowa streets, is part of owner Joseph Campana's effort to bring a seafood restaurant...

  • Cut summer pies down to size _ single serving size, that is

    Updated: Thu, Jun 18, 2015

    Big, family-sized pies tend to get all the summer dessert glory, but when it comes to picnics and backyard barbecues, I actually favor single serving hand pies. Sure, it's a little more work to make a batch of hand pies than to make one large one, but the little guys are easier to...

  • Doing the impossible _ Improving on strawberry-rhubarb pie

    Updated: Wed, Jun 17, 2015

    A basic strawberry-rhubarb pie is a delightful and iconic part of summer, but why let it rest at that? This summer we decided to crank it up and take this pie to a whole new level. We started by ditching the usual cooked strawberries in favor of fresh raspberries. The raspberries get...

  • Pikes Pub: In the world of beer, what gose around comes around

    By Kate Shefte kate.shefte@gazette.com -
    Updated: Wed, Jun 17, 2015

    I remember my first gose clearly. It was from Cisco Brewers and made with ocean water. It was a bit like bodysurfing during high tide, getting sucked under and thrown around a bit, but in the best possible way. The refreshing, sour style, made from more than half malted wheat and...

  • Colorado Springs retired military dads cook up new food-related businesses

    By teresa farney teresa.farney@gazette.com -
    Updated: Wed, Jun 17, 2015

    With a trio of distinct, tasty products, three local military veterans have built businesses in the years after serving their country. This Father's Day, we'd like to honor these dads and the products - pizza, hot sauce and soda pop - that paved the way for their new careers. Pizza,...

  • Want great barbecue sauce? Learn the basic building blocks

    Updated: Wed, Jun 17, 2015

    Barbecue sauce is a very personal thing. For some, it means a thick, sweet red sauce. For others, it is mustard-based. For those who grew up in North Carolina like I did, it's vinegar-based. Regional differences aside, these days barbecue sauces are made from everything from...

  • Give Dad what he really wants - a seriously robust sandwich

    By ALISON LADMAN The Associated Press -
    Updated: Wed, Jun 17, 2015

    You know what dad really wants for Father's Day? A sandwich. No, seriously. Guys generally are not complex creatures. And they don't tend to ask for much. The occasional electronic gizmo (which they'd rather pick out for themselves). Maybe tickets to a sports game. Perhaps somebody...

  • Colorado Springs homebrewer ranked among best in world

    BY STEPHANIE EARLS stephanie.earls@gazette.com -
    Published: Wed, Jun 17, 2015

    Homebrewer wins bronze in competition A Maple Rye Whisky Stout created by Colorado Springs brewer Christopher Crump was ranked among the world's best homemade beers at the 37th National Homebrew Competition, the world's largest and most prestigious homebrew contest. Awards were...

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