More Food Articles

  • Dining review: Going vegan on game day possible in Colorado Springs

    By JL Fields, jl.fields@gazette.com -
    Updated: 3 hr ago

    Editor's note: Fields writes a monthly review of vegan options at local restaurants. Football and vegan bar food might not seem like a natural combination, but I have good news, plant-based diners: You can join your friends downtown for sports viewing and, dare I say it, enjoy some...

  • Putting the kids to work on a sweet potato tart

    Published: Fri, Oct 31, 2014

    It seemed an unlikely goal. I wanted a single solution for two problems — how to keep kids entertained while preparing Thanksgiving dinner AND how to serve sweet potatoes in a fresh, creative way. Turned out to be easier than I thought, so long as I was willing to pitch in to get the...

  • Recipe: Make-your-own house Worcestershire

    The Gazette -
    Published: Wed, Oct 29, 2014

    Make-Your-Own
House Worcestershire - Yield: 3 cups 
Procedure: Combine all ingredients in a 2-quart saucepan, bring to boil. Reduce heat; simmer for 10 minutes. Transfer sauce to a glass jar with a tight lid, refrigerate for three weeks, strain and enjoy. Keep refrigerated for up...

  • Recipe: Autumn Vegetable Vichyssoise

    The Gazette -
    Published: Wed, Oct 29, 2014

    Autumn Vegetable Vichyssoise - Yield: 6 servings 
Procedure: In a large stockpot combine potatoes, leeks, celery root, cauliflower and onion. Cover with stock, white wine and bay leaf. Bring to a simmer. Cook until potatoes are tender. Remove bay leaf and discard. In a blender,...

  • 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
3...

  • 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 teresa.farney@gazette.com -
    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 
 apples
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...

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