More Food Articles

  • Recipe: Braised chuck flap spiked with Dijon and Worcestershire

    The Gazette -
    Published: Wed, Oct 29, 2014

    Braised Chuck Flap spiked with Dijon and Worcestershire - Yield: 12 servings 
5 pounds chuck flap or beef short ribs
1/4 cup olive oil
1 onion, diced
2 carrots, diced
4 ribs celery, diced
12 cloves garlic, crushed
4 bay leaves
1 tablespoon marjoram
2 tablespoons fresh thyme

  • Ten ways to use fresh blueberries

    By J.M. HIRSCH The Associated Press -
    Published: Wed, Oct 29, 2014

    There are muffins, of course. And pancakes. And the obligatory fruit salad. But then what? After all the usual suspects, how do you handle a seasonal abundance of blueberries? As long as you're willing to consider a few fresh approaches, it's actually easy and delicious to press them...

  • Elevate the basic pasta salad with feta, shrimp

    By J.M. HIRSCH The Associated Press -
    Published: Wed, Oct 29, 2014

    We've all suffered through them, those limp, soggy excuses for pasta salad that amount to little more than elbow macaroni doused with bottled vinaigrette and tossed with a bag of frozen peas. But we can do so much better with a dish that has this much potential. All we need is a...

  • Candy-covered apples offer easy, tasty option for Halloween

    Teresa j. farney -
    Updated: Wed, Oct 29, 2014

    Jennifer Farmer is a candy-
apple-making machine. With Halloween right around the corner, she and some friends rolled up their sleeves to make a batch of the gooey confections. "Jennifer has been making these for years," said Susan Wolbrueck, who has made the candy apples with...

  • Recipe: Candy-covered apples

    By name newspaper -
    Updated: Wed, Oct 29, 2014

    Caramel- and chocolate-covered apples - Yield: 12 apples 
12 large Granny Smith 
5 pounds caramel 
candies, unwrapped
2 pounds dark chocolate
2 pounds milk chocolate
2 cups nuts, crushed 
 (peanuts, walnuts 
 or pecans) optional
1 pound white chocolate
12 sticks
4 cups...

  • Wine Guy: Colorado home to thriving wine industry

    By Rich Mauro Special to The Gazette -
    Published: Wed, Oct 29, 2014

    In recent years, the concept of "eating local" has grown in the food world. Grocery stores - and especially restaurants - proudly promote their relationships with local farmers and ranchers. And shoppers and diners increasingly look for products and meals prepared with local...

  • Colorado Springs chefs at The Margarita at PineCreek introduce unusual foods at cooking classes

    teresa j. farney -
    Updated: Wed, Oct 29, 2014

    Cooking classes offered by Eric Viedt, executive chef at The Margarita at Pine Creek, never fail to entertain or introduce new-to-me foods. As a bonus, they always end with a delicious meal and sufficient wine. His most recent fall class, on Oct. 19, was a good example. Viedt, like...

  • Colorado Springs area cooking classes and events starting Oct. 29, 2014

    By Carlotta Olson -
    Published: Wed, Oct 29, 2014

    CLASSES ONGOING Black Bear Bourbon Bar - 
10375 Ute Pass Ave., Green Mountain Falls; 684-9648, 964-2990,
- Basic Bourbon Training, 8-10 p.m. Fridays. Cost is minimal and varies. Colorado Springs Senior Center - 1514 N. Hancock Ave. Registration: 387-6000,...

  • Colorado Springs French chef serves inexpensive, well prepared bistro food

    Published: Tue, Oct 28, 2014

    Henri Chaperont, owner and executive chef of Le Bistro, 1015 W. Colorado Ave., shows how to prepare a classic French dish, Mussels Mariniere.

  • Roasted beets can brighten up any holiday table

    By MELISSA D'ARABIAN The Associated Press -
    Published: Tue, Oct 28, 2014

    Beets are the perfect addition to fall feasts. They are satisfying without being heavy, and their ruby and golden tones add visual interest to any seasonal color scheme. Plus, beets are incredibly flexible on temperature - serve them warm, room temperature or chilled - which is a...