• On Food: Items worth searching for on grocery store shelves

    By Teresa J. Farney teresa.farney@gazette.com -
    Updated: Thu, Apr 16, 2015

    Today I'm going to be a bit nutty. Then I'm going to get my "Freekeh" on. And finally I'll smooth things out with a dose of culture. About that nutty part. Have you heard of NuttZo? I hadn't until my Jazzercise instructor, Meridith Norwood, treated the class to a post-workout...

  • A seasonal salmon primer: king salmon (also called chinook)

    Updated: Wed, Apr 15, 2015

    King salmon, also known by its Native American name "chinook," earns the title. The largest of the Pacific salmon, a single king can weigh more than 100 pounds, though typically they're landed at 20 to 30 pounds. King salmon is prized for its silky red flesh, buttery texture and for a...

  • A seasonal salmon primer: pink salmon

    Updated: Wed, Apr 15, 2015

    With a delicate flavor, rosy pink flesh and a texture similar to trout, pink salmon offers a blank canvas for sauces and other flavorings. Pink salmon is extremely lean, with soft meat and a small flake. "We got pinks that I sauteed," says Anita Lo, owner and executive chef of New...

  • A seasonal salmon primer: sockeye salmon (also called red)

    Updated: Wed, Apr 15, 2015

    Sockeye, also called red salmon, is known for its distinct, bright red flesh that retains its color even once cooked. It is prized for its firm, fatty meat, and its pronounced, yet versatile flavor. Though less buttery than king, many chefs say sockeye stars on the plate just as...

  • A seasonal salmon primer: coho salmon (also called silver)

    Updated: Wed, Apr 15, 2015

    Coho, also known as "silver" salmon for its bright silver sides, offers a lighter, more distinctly flavored fish than king or sockeye. Coho's orange-red flesh is moderately fatty and flakes well. "For fresh, it's great to just think about what's coming out of the garden," says Laura...

  • A seasonal salmon primer: Keta salmon (also called chum)

    Updated: Wed, Apr 15, 2015

    Keta salmon, also called chum, has pale orange, red or pink flesh and a pronounced flavor. These characteristics make keta a favorite for drying and smoking, as well as for chowders and curries. Chum has a lower oil content than other wild salmon and a meaty, firm texture. Keta roe...

  • Use an unusual sugar to bring a fresh sweetness to spring

    Updated: Wed, Apr 15, 2015

    Given the size of my sweet tooth (think saber tooth tiger), I have myriad sweeteners in my cupboards. White, brown and coconut sugars, crunchy turbinado, honey, date syrup and molasses, they all line the shelves alongside a curious specimen that looks something like a gnome's hat....

  • Gussy up your salad by breaking it down and jarring it up

    By ELIZABETH KARMEL The Associated Press -
    Updated: Wed, Apr 15, 2015

    Too often, a salad is served out of obligation. We feel it is something we have to do to make the meal complete. And too often that's why the salads we serve aren't that great. We don't really care about them. Thing is, I love a well-made salad, and for me it is no obligation to...

  • Mastering the simple vinaigrette to deliver maximum flavor

    By SARA MOULTON The Associated Press -
    Updated: Wed, Apr 15, 2015

    Most people reach for prepared salad dressings because on busy nights they can't handle the thought of making something else. After cooking a main course and some sides and tossing together a salad, who has the time and energy to make dressing? I get it. It's convenient. But homemade...

  • 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,...

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