More Food Articles

  • DIY helps make cured salmon an everyday pleasure

    The Associated Press -
    Published: Wed, Sep 3, 2014

    The trouble with cured salmon? We tend to treat it like, well ... a treat. Cured salmon - with all its rich, salty, savory, lusciously fatty goodness - too often is relegated to the breakfast or brunch table, and even then mostly for special occasions. It's partly a case of...

  • Turn zucchini into no-fry fries

    by Sara Moulton The Associated Press -
    Published: Wed, Sep 3, 2014

    Those darn zucchini! There's an army of them occupying your garden and each one is as big as a blimp. What if I told you there's a way to transform the whole lot into a delicious dish resembling french fries, but without all the calories? The secret involves cutting your zucchini...

  • What's Cooking calendar: Sept. 3, 2014

    By CARLOTTA OLSON -
    Published: Wed, Sep 3, 2014

    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., Cañon City. Registration...

  • Fruit crisp cooked in the most summery way

    By Elizabeth Karmel The Associated Press -
    Published: Wed, Sep 3, 2014

    When we think "hot off the grill," we usually think something meaty. But this time of year I like to grill desserts! In late summer, I make this grilled fruit crisp every week. It is good with whatever fruit you find at the market, ripe and ready to be mixed with a little bit of...

  • Wine Guy: South America a reliable source for quality, value

    By Rich Mauro Special to The Gazette -
    Published: Wed, Sep 3, 2014

    The wines of Chile and Argentina have long been a reliable source of everyday value. In recent years, many producers have created world-class, more expensive bottlings. But they also have improved the quality of their everyday wines with relatively modest increases in prices. Malbec...

  • ON FOOD: Colorado Proud Choose Colorado Tour placed spotlight on Colorado food

    Published: Wed, Sep 3, 2014

    Wendy White put 2,400 miles on her car during her 27-day statewide road trip for the Choose Colorado Tour. That's just how she rolls. White is the marketing director for the Colorado Department of Agriculture, and she helped organize the tour to celebrate specialty crops and produce...

  • Whole grains and honey make for healthy snack cake

    Updated: Tue, Sep 2, 2014

    My grandma Ursula relied on honey to solve nearly any culinary or health problem. Have a nagging nighttime cough? Swallow a spoonful of honey. Chocolate sauce not smooth enough? A dab of honey will do it. My mom loved honey, too, favoring the creamy spun variety, which she smeared on...

  • Banishing the blues with healthy blueberry muffins

    The Associated Press -
    Published: Tue, Sep 2, 2014

    Ripe, plentiful blueberries are such a highlight of summer that some are prone to getting the blueberry blues during the rest of the year. Happily, imported and frozen blueberries make it easy to enjoy them all the time. In fact, if you're really on your game, you can pick extra now...

  • Civil disobedience expected in fast-food pay fight

    Associated Press
    Updated: Mon, Sep 1, 2014

    NEW YORK — McDonald's, Wendy's and other fast-food restaurants are expected to be targeted with acts of civil disobedience that could lead to arrests Thursday as labor organizers escalate their campaign to unionize the industry's workers. Kendall Fells, an organizing director for...

  • DINING REVIEW: At Margarita at Pine Creek, vegans get the fine dining treatment

    By JL FIELDS jl.fields@gazette.com -
    Updated: Fri, Aug 29, 2014

    Winding around Commerce Center Drive through a number of hotels, one would never guess that a quaint, adobe archway next to Embassy Suites is the entrance to a fine-dining experience with a laid-back atmosphere. Entering The Margarita at Pine Creek for the first time, I was torn...

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