Seared scallops, salad and rib-eye are the way to go at the newly revamped Simms Steakhouse.
The Colorado Beer Festival descends on Colorado Springs this Saturday, and offers more than 70 beers to sample, as well as a designated-driver program.
Dublin-made cream liqueur Coole Swan, which gets its name from Yeats' poem "The Wild Swans of Coole," is finally for sale in Colorado, and one food writer -- who claims it's the finest cream liqueur he's ever tasted -- couldn't be happier.
A "gastropub" opens in Cherry Creek, inspiring food critic Tucker Shaw to explore the etymology of the word.
Enchiladas are arguably the most comforting of all Mexican entrees. Perhaps that's because they most closely resemble a casserole -- with protein, grains and vegetables all baked together and topped with delicious, flavorful red sauce and a layer of melted cheese.
Whether filled with beef, pork, chicken, fish, cheese, beans or any combination of those ingredients, enchiladas can often be complicated dishes, like these with homemade sauce and fresh cilantro from Flickr user purdyinblue. But the Mexican one-pot meal is also a great way to feed lots of people with very little effort, especially if you use a Dorito-encrusted recipe from the likes of Emeril Lagasse... or Charlie Gibson, depending on who you ask.
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Kansas City kids collected more than 850 pounds of sweets on Halloween night and gave it all away to benefit a charity that provides braces to low-income youths. Rest assured, the candy didn't go to waste, but to troops overseas.
Think it's too early to start planning Thanksgiving dinner? Think again! Nov. 26 may seem like a long way off, but for the holiday host, it's right around the corner. That's why each Tuesday until Turkey Day, we'll bring you preparation tips to ensure your Thanksgiving is as smooth as your gravy (should be).
1. Get a head count.
Now's the time to start inviting people to Thanksgiving dinner. If you're thinking about it, chances are good your friends and family are, too. So if your cousin is bringing her new boyfriend, and both sets of grandparents are coming to town, as well as your parents and siblings, you're going to need to figure out how to seat everyone at your small table with three mismatched chairs.
Getting a head count this early ensures you'll have enough time to borrow tables, chairs and whatever other furniture items you need to so that everyone can eat comfortably, and then have a place to lounge when the tryptophan-wine combo sets in. And don't forget to find out who's a vegetarian, who's allergic to nuts, and any other dietary restrictions you'll be dealing with. The last thing you want to hear as you put your orange-scented green beans with toasted almonds on the table is that your cousin's new boyfriend has a severe nut allergy.
No, that claw is not a scary Halloween trick. Look closer; it's actually a very tasty treat.
Because the price of lobster is so low right now -- almost half of what it was more than a year ago -- the bloggers over at REC(cession)IPES were able to add a little luxury to this simple, creamy risotto, made with arborio rice, olive oil, butter, onions, shallots and white wine. Plus, the lobster adds a much-needed burst of color to what can often be a very monochromatic dish.
Come to think of it, should you want to try this at home, there may actually be a little trick to achieving these picturesque results. As REC(cession)IPES points out, it's only live lobster that's so cheap right now. So unless you can bring yourself to butcher your own crustacean (think Julie Powell in "Julie & Julia"), you may have to settle for just feasting only your eyes on this lovely lobster risotto.
At first glance you might wonder if this is some sort of science project. But what it lacks in immediate familiarity, it makes up for in taste -- especially when you consider it's a simple combination of three of any cook's most important ingredients: garlic, olive oil and coarse salt.
For this head of perfectly roasted garlic, blogger The Brown Eyed Baker simply cut off enough of the bulb to expose the cloves, drizzled them with a tablespoon of olive oil and added a generous sprinkling of salt before covering it with aluminum foil and roasting the entire thing for 40 minutes at 375 degrees F.
Great for use in pasta and pizzas and slathered on bread, those who truly love garlic may have a hard time not eating this straight out of the oven. But whatever you do with those golden-brown cloves, don't forget to save the skins for broth!
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Anyone who says the bacon craze is over clearly doesn't love bacon as much as we do or is, at the very least, unaware of all the ways bacon enhances our culinary world. And it's impossible to imagine any omnivore in his or her right mind hating on bacon when staring down at this bowl of cheddar corn chowder topped off with what blogger Ezra Pound Cake calls "God's confetti."
While the "hearty, creamy, comforting soup brimming with potatoes, corn, onions and sharp white-cheddar cheese" is enough to make anyone's mouth water, it's really the bacon on top that makes this Ina Garten recipe even more enticing.
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Whether they're packed with walnuts, shaped like ghosts and goblins or infused with bacon and bourbon, brownies rarely fail to satisfy. Maybe it's the fact that their texture is somewhere between cake and cookie (when done properly), or just that they're always packed full of chocolate. Even a simple brownie -- with no bells, whistles or bourbon -- can be absolute perfection. Just ask Flickr user little miss amanda, who made these using a recipe from the New York City bakery Baked.
On her blog, Slow Like Honey, Amanda admits that while they're actually her second favorite brownies, they'll still "render you senseless" and are -- like any brownies worth their weight in chocolate should be -- better the next day.
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As the weather turns cold (and occasionally dreary), we'll take little bursts of sunshine wherever we can get them -- especially if they're soft and sweet like these lemon-loaded cookies from Brown-Eyed Baker.
Lemon is often the perfect companion for butter, poppy seeds and, of course, vodka.
Made with lemon cake mix, lemon zest, lemon juice and lemon extract (as well as a few of the usual cookie suspects, like egg and confectioner's sugar), these "lemon burst cookies" are, like the Brown-Eyed Baker herself said, literally "bursting at the seams with bright lemon flavor."
Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.
Professional chefs can spend hours using expensive ingredients to make beautiful dishes, that, on rare occasions, are so perfect we're afraid to eat them. But many home cooks manage to spend very little time and money on dishes that are equally appetizing.
Case in point: this quick crustless quiche from Pink of Perfection's Sarah McColl. While the lack of crust might make it more of a frittata than a quiche, we're more concerned with what's in it than what's not. Packed with portobello mushrooms, frozen spinach and an onion, this eggy meal is easy as pie (no, it's easier) and, better yet, it costs only $5 to make!
Sweet bread pudding tends to be delicious, and this one looks to be no exception -- a fair assumption considering it's made with bananas, milk, cream, eggs, Nutella -- Nutella! -- and not just any old bread, but brioche. But what if we said it also smelled like roses? Marc from No Recipes added three tablespoons of rose water to the recipe because ... why not?
Though he pulled this bread pudding together from scraps in his kitchen, Marc writes that the result was "swaths of buttery brioche crust enrobed in a fragrant chocolaty custard, holding bits of tender sweet fruit in its folds." We couldn't have said it better ourselves -- unless, of course, we'd had a chance to taste it.
Soup cravings tend to set in when the weather turns just cool enough that the tips of your nose and fingers get chilled, which is right about now in many parts of the country. And when that happens, there's really nothing more satisfying than wrapping cold hands around a warm cup of soup (except maybe slurping it).
This butternut squash and apple soup, topped off with a dollop of creme fraîche, incorporates the best of the savory and sweet flavors of the season. Whether or not it's to die for, you'll have to decide for yourself, but it sure is nice to look at.
We dare you to look at this playful picture from Flickr user erincooks and not think good thoughts. Impossible, right?
A pink twist on beloved cake-batter ice cream, this homemade version is strawberry flavored. When topped off with jumbo pastel sprinkles (our affinity for sprinkles has already been well documented), it's like a smile in a cup.
To call this creamy, cinnamon-specked beverage simply a "nut milk" is an understatement -- it's clearly not something to be wasted on a bowl of cereal. In fact, on her blog, Always Order Dessert, milk(shake) maker and photographer Alejandra writes, "It's lusciously creamy and tastes kind of like an amazing nutty milkshake, except that it's actually healthy."
When served in a wine glass and punctuated with two perfect pecans, this non-dairy "milk" -- which also contains honey, coconut milk, ground cinnamon, nutmeg, sea salt and sugar -- certainly gives cashew milk (or soy or almond milk, for that matter) a run for its money, even if it does take eight hours to make. We can think of only one thing that would make it more appetizing -- a shot of Kahlua!
We've started watching the leaves change to all different shades of red, brown and yellow. Fall colors also abound in apples. But with all of the options out there, which variety is one to eat while watching the trees' brilliant transformations? Well, if you're is a fan of consuming crisp fruit in crisp weather, Honeycrisps are definitely the way to go.
Based on the status updates of food lovers all over Facebook, it seems many were lucky enough to get their hands on Honeycrisps over the weekend, including blogger Happy in Bag who managed to hold off biting into this one long enough to snap a picture.
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