More Food Articles

  • The Country Life: Turkeys going from Kate's Farm in Black Forest to the dinner table

    By Bill Radford bill.radford@gazette.com -
    Updated: 5 hr ago

    There's fresh - and then there's really fresh. The turkeys that customers ordered from Kate's Farm in Black Forest will be really fresh; they're being processed at a facility in Simla on Tuesday, just two days before they'll be on dinner tables. Their lives have been short - less...

  • Make better latkes with a quick boiling water bath

    By MELISSA D'ARABIAN The Associated Press -
    Published: Tue, Nov 25, 2014

    During college, I took a class on global populations and food (affectionately known as "pops and crops"). I'm sure it was a fine class, but only one lesson has stuck with me. Professor Tremblay was adamant that if we ever were stuck on a deserted island and could take only one food,...

  • Making a speedy dinner out of a slow-braised bird

    Updated: Fri, Nov 21, 2014

    We don't often think of braising as a weeknight-friendly approach to dinner. After all, anything that cooks low and slow would seem to be no go for a workday. But I've found just the opposite. Turns out a hands-off braise is perfect for those evenings when I can't be in the kitchen...

  • Colorado Springs area nonprofits seek 10,000 turkeys in Thanksgiving drive

    By jakob rodgers jakob.rodgers@gazette.com -
    Updated: Thu, Nov 20, 2014

    The drive is on to ensure thousands of families facing hunger this Thanksgiving Day have fresh-cooked turkeys on their tables. Led by the Care and Share Food Bank for Southern Colorado, several nonprofits and businesses across the Pikes Peak region plan to kick off their annual...

  • Can you top this? Colorado Springs doughnut shop hits sweet spot with customers

    By rich laden rich.laden@gazette.com -
    Updated: Thu, Nov 20, 2014

    Amy's Donuts is a mom-and-pop business that's finding success by offering more than just your father's doughnuts. When it opened almost a year ago on Colorado Springs' south side, Amy's gained a following with traditional glazed doughnuts. But the shop started attracting more...

  • Cookbooks see growth, but slow to move to digital

    Updated: Thu, Nov 20, 2014

    A few years ago, Ken Hagemann was drawn to what he thought was the future of cookbooks. Lured by the ease and searchability promised by e-books and apps, he purged most of his old school volumes. But instead of a digital culinary epiphany, he found only disappointment. "You can't get...

  • Colorado Springs barbecue experts offer tips for grilling turkey for Thanksgiving

    teresa farney teresa.farney@gazette.com -
    Updated: Wed, Nov 19, 2014

    As Thanksgiving preparations get into full swing, there's a way to free up valuable kitchen real estate - the oven - by taking the holiday bird outside to the barbie. Tom turkey can be in the gas grill getting all nice and brown while soaking up some great smoky flavors. We talked to...

  • SudSisters: Sales of seasonal AdAmAn Ale to help Empty Stocking Fund

    Monica Mendoza
    Updated: Wed, Nov 19, 2014

    Mmmm, the smell of cinnamon, ginger, honey and orange peel in the morning. The Gazette's SudSisters recently were treated to a behind-the-scenes look at beer-making at Pikes Peak Brewing Co. in Monument. We helped, we got in the way and we got a sneak smell and taste...

  • Cream cheese produces ultimate creamy pumpkin pie

    By ALISON LADMAN The Associated Press -
    Updated: Wed, Nov 19, 2014

    In our search for the creamiest pumpkin pie, we decided to take our inspiration from the ultimate of creamy pies - cheesecake. We love the richness and depth cheesecake gets from its prime ingredient - cream cheese. That said, we didn't want to bake a pumpkin cheesecake, which can be...

  • Wine-braised short ribs prove worth of slow cooker

    Updated: Wed, Nov 19, 2014

    It was a strange confession to make, but I felt I had to fess up. A friend who once ran a large recipe-based website was recently explaining to me that slow cooker recipes are wildly more popular online than conventional recipes. This shocked me. And I had to be honest with her... Not...

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