More Food Articles

  • Natural Grocers dropping Colorado-based product under dairy rules

    Associated Press
    Updated: Fri, Dec 19, 2014

    FORT COLLINS — Natural Grocers plans to stop selling yogurt from another Colorado-based company, Noosa, as it switches to pastured-based dairy products. Last spring, Lakewood-based Natural Grocers announced that it would phase out milk and other dairy products from cows that don't...

  • Listeria outbreak from caramel apples has killed four

    By Liz Szabo, USA TODAY
    Updated: Fri, Dec 19, 2014

    Four people have died from a Listeria outbreak linked to prepackaged caramel apples, according to the Centers for Disease Control and Prevention. At least 28 people in 10 states have become sick due to the bacterial infection. Twenty-six have been hospitalized. Five of the patients...

  • Spicy peanut noodle comfort for New Year's Eve

    Updated: Fri, Dec 19, 2014

    Let's be honest about New Year's Eve. Once you've reached a certain age, celebrating stops being about partying and starts being all about hunkering down with a movie and comfort food on the couch. There is no shame in admitting this. After all, most of us spend most of the year...

  • Fear not the souffle! It's easier than you think

    Updated: Thu, Dec 18, 2014

    The prospect of making a souffle strikes fear into the hearts of many home cooks. There's this misconception that a souffle is so delicate it will collapse if you so much as look at it sideways. The happy truth is that these elegant and airy little egg cakes are pretty doggone...

  • Dining Review: Saluting breakfast at Sarges'

    By Robin Intemann robin.intemann@gazette.com -
    Updated: Thu, Dec 18, 2014

    Sarges' Grill isn't just about the food. It's a place where the armed forces and first responders are celebrated to such an extent that I was surprised I didn't hear reveille - perhaps I didn't arrive early enough. The Fountain restaurant is the brainchild of three Army sergeants,...

  • A fresh take on the classic Bellini for New Year's

    Updated: Wed, Dec 17, 2014

    I'm a firm believer that almost any party — not to mention almost any brunch — can be improved by serving sparkling wine. That's why when I started planning this year's New Year's Day brunch, I didn't start my planning with the food; I started with a signature drink. My friends and I...

  • Go Italian this Christmas with lobster manicotti

    By ALISON LADMAN The Associated Press -
    Updated: Wed, Dec 17, 2014

    A robust Italian dinner feels about right for Christmas. It's rich and comforting and - particularly in the case of our lobster manicotti - decadent without being fussy. We start our manicotti with a lobster and ricotta cheese filling, but if lobster is too much trouble (or not in...

  • In honor of Famous Potato Bowl, a tribute to the spud

    By Teresa Farney teresa.farney@gazette.com -
    Updated: Wed, Dec 17, 2014

    In honor of Air Force's appearance in the Famous Idaho Potato Bowl on Saturday, we write in praise of the rough-and-ready tuber. According to the Idaho Potato Commission, potatoes are cultivated on more than 300,000 acres of Idaho land, making the state one of the primary sources for...

  • A chocolatey rich coconut cream pie for Christmas

    By ELIZABETH KARMEL The Associated Press -
    Updated: Wed, Dec 17, 2014

    Coconut is my family's must-have sweet during the holidays. Usually we have a fresh coconut cake, but my mom has been known to sneak a Mounds bar - her favorite candy - when the urge strikes. So this Christmas season, I decided to tie it all together with this recipe for chocolate...

  • Recipe: Cheesy Hasselback Potatoes

    The Gazette -
    Published: Wed, Dec 17, 2014

    Cheesy Hasselback Potatoes - Yield: 4 servings 
4 russet potatoes (large-sized, 
 cleaned well)
4 tablespoons butter
1 pound Gruyere (1/4-inch thick 
 slices, cut into 2-inch 
 squares)
1 cup milk
1 cup sour cream
1/2 teaspoon nutmeg (freshly 
 grated)
1/4 cup prosciutto (thinly...

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