More Food Articles

  • Dining review: Manitou Brewing Co. serves fare a step above a typical pub grub

    By Robin Intemann, Special to The Gazette -
    Updated: Fri, Aug 8, 2014

    Editor's note: This week Robin Intemann joins the dining team as one
of our permanent reviewers. he Manitou Brewing Co. is as much an eatery as a place where beer is crafted and sold. Although this may be entirely serendipitous, the ratio of beer to food options is nearly one to one,...

  • A shaved salsa that needs no tomatoes, no chopping

    Updated: Fri, Aug 8, 2014

    We generally assume two things about salsa that we shouldn't. First, that it must involve tomatoes. Second, that the ingredients should be chopped. Because while chopped tomato salsas are delicious, you don't want those to be your only experience. There are so many other delicious...

  • Manitou B&B part of discreet but growing list of marijuana-friendly hotels

    By monica mendoza monica.mendoza@gazette.com
    Updated: Wed, Aug 6, 2014

    Gwen David is constantly thinking of new ways to market her Avenue Hotel Bed & Breakfast Inn in Manitou Springs. She advertises on websites for those in search of romantic weekend getaways. She hits all the outdoor enthusiast websites. And now, since the grand opening of...

  • Peach perfect: Avoid early season Colorado crop; wait for the best

    By teresa j. farney teresa.farney@gazette.com -
    Updated: Wed, Aug 6, 2014

    Give Donna Poelstra a perfectly ripe peach and you'll make her day. "My favorite thing to do with the wonderful, sweet, juicy Palisade peaches is to eat them right off the pit," said Poelstra, owner of Taste of Life Natural Market in Monument. "However, fresh peach cobbler with a...

  • Farney: Greek dessert a snap with shredded phyllo dough from store

    teresa j. farney teresa.farney@gazette.com -
    Updated: Wed, Aug 6, 2014

    My introduction to kataifi (pronounced kah-tah-EE-fee) came at a Greek restaurant. This dessert, so tasty and rich, is made from fine shreds of phyllo dough that form a sandwich for a sweet and creamy cheese filling. As for making it myself, that seemed too complicated. I figured the...

  • Recipe: Peach Frozen Yogurt

    Published: Tue, Aug 5, 2014

    Peach Frozen Yogurt - Yield: 4 servings (3/4 cup each) 
3 1/2 cups coarsely chopped frozen peaches (about 16 ounces)
1/2 cup sugar, preferably superfine
1/2 cup nonfat plain yogurt
1 tablespoon lemon juice Procedure: Combine peaches and sugar in a food processor; pulse until...

  • Recipe: Peach Mojitos

    Published: Tue, Aug 5, 2014

    Peach Mojitos - Yield: 10 servings 
3 cups coarsely chopped, peeled 
 ripe peaches (about 1 pound)
1 cup fresh lime juice (about 4 
 large limes)
1 teaspoon grated lime rind
3/4 cup sugar
1/2 cup packed mint leaves
2 cups white rum
4 cups club soda, chilled
Crushed ice
Mint sprigs...

  • Dessert menus find a spot for vegetables

    By MICHELLE LOCKE The Associated Press -
    Published: Tue, Aug 5, 2014

    Eat your veggies or no dessert? How about eat your vegetables as dessert? Maybe you'd like some beetroot ice cream as served by the Sweet Rose Creamery in Santa Monica, Calif. Or perhaps your fancy runs more to sweet asparagus beignets laced with almonds with green asparagus ice...

  • Drive-thru review: Denny's has messed with a masterpiece

    By Ken Hoffman King Features Syndicate -
    Published: Mon, Aug 4, 2014

    Denny's new version of Moons Over My Hammy is called Baja Moons Over My Hammy. They should have called it Boo Hoo Moons Over My Hammy because it's a sad day in Dinerville when Denny's messes with the best thing on its plastic, wipe-on, wipe-off menu. You know Moons Over My Hammy,...

  • Table Talk: Celeb chef Ina Garten shows Colorado how to 'Make It Ahead'

    teresa J. FArney teresa.farney@gazette.com -
    Updated: Fri, Aug 1, 2014

    Here's a culinary event that is sure to sell out: "Ina Garten's Make It Ahead Tour" at 6:30 p.m. Nov. 19 at the Paramount Theatre, 1621 Glenarm Place, Denver. And why not? Garten is the beloved culinary icon and author of eight best-selling cookbooks as well as host of Food Network's...

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