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.
As wine sales have dipped with the failing economy, the results of the annual Plonkalooza, which judges 50 local wines -- half whites, half reds -- priced at $12 or less, are more promising than ever.
L'Ecluse 16 in France's Alsace region serves "traditionally French [fare] with an inventive twist," with consideration of seasonal produce.
An interview with Boston "Rising Star" Jiho Kim, head pastry chef at L'Espalier.
A gallery guide on how to satisfy your "pumpkin palate," from its savory cameos in coffee and beer, to inventive pancakes, pastas and whoopie pies.
Reminiscent of collegiate endeavors, the Boston Globe goes on an informative pizza crawl, sampling everything from cheese-loaded dive pizzas to the upscale quality-ingredients of refined Italian eateries.
Restaurants: Jamaica Plain's Bon Savor serves French and South African cooking and is "as much about charm and personality as food;" "the coolest place in town," Trina's Starlite Lounge dishes up delicious bar fare; Barbara Lynch's flagship restaurant No. 9 "is still tops" for French and Italian seasonal cuisine.
These visibly sweet and sticky Glazed Apple Bars reinterpret the traditional apple pie in hand-held form. Crispy and crumbly, they taste delicious savored on their own or indulgently paired with vanilla-bean ice cream and topped with caramel, as blogger Sweetnicks relished them.
And the best part? The recipe uses only pantry staples, requiring but a few apples, flour, butter, vanilla, sugar, salt and cinnamon. So get baking, and celebrate fall with this luscious seasonal recipe.
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'A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Cooks' Jonathan Waxman with Tom Steele Photographs by John Kernick Houghton Mifflin -- 2007 Buy it on Amazon
It's rather hilarious when a chef's cookbook matches his real-life persona.
It shouldn't have been a surprise that the man who trained Bobby Flay in the kitchen some 20 years ago is a pretty darn good teacher, and we were happily producing pretty decent artichoke specimens within minutes.
That same confident, coaxing voice is present throughout Waxman's cookbook, a hodgepodge of his culinary experiences. From the red-pepper pancakes with corn and caviar he introduced at Alice Waters' Chez Panisse to a potato gratin he picked up while training in France, this is a fine compilation from a man who has trained many of the American greats -- and who used to hobnob with the likes of James Beard and Julia Child.
What we tested and whether the book's worth buying, after the jump.
Part of a continuing summer series by grilling expert Gena Knox.
When most people think of honey, they think of breakfast and hot tea, but honey is actually one of the most versatile ingredients in the kitchen -- so versatile, in fact, that I use it on an almost-daily basis. A natural way to sweeten marinades and salad dressings, honey can be used to add flavor to savory dishes and not just desserts.
Of course, as with any food, you want to use a good quality honey. One of my favorites is Savannah Bee, and my friend Ted, the owner behind this delicious honey, has chosen his favorite full-bodied honey for grilling. The rich amber color and robust flavor stands up to the smokiness of grilled foods and the easy, no-spill pump isn't bad either.
Recipes from friends and family. Photo: Sarah De Heer
There are certain things in this world that make me very happy, and among them are recipes that have meaning or stories behind them. Knowing this, my best friend decided to skip the wishing well for my bridal shower and instead included recipe cards with the invitations, simply asking guests to add to my collection.
Out of all the gifts I received -- and I received many -- these recipes take the cake. They were not only cute (Etsy), but they fit perfectly in my wooden recipe box.
Two weeks later, after all the thank-you notes had been mailed, I finally got around to really reading through the recipes. It was fun to see that the people who knew me the best really took the time to write down something they knew I would love. Others who don't love to cook got creative and still managed to please my palate!
Find out some of my favorite recipes and clever ideas after the jump -- and feel free to add to my collection by sharing a recipe with me in the comments section.
Bluefish with Fava Beans, Corn, Tomatoes and Fresh Herbs. Photo: Rebecca Flint Marx
Let's face it: ever since Hannibal Lecter sung their praises in "The Silence of the Lambs," fava beans haven't enjoyed the greatest associations -- particularly where Chianti and liver are involved.
And that's a shame, because they're some of the most flavorful and versatile treats that summer has to offer. In season for a few precious weeks, favas -- which have been enjoyed throughout the world for about 5,000 years and are packed with so much protein they've been called "the meat of the poor" -- can be used in everything from salads and purées to soups and pasta dishes.
When the flat, wide beans are shelled and blanched, they adopt a vibrant grassy hue and buttery texture that enriches any meal, and their rapid cooking time makes it easy to incorporate them into a quick weeknight dinner -- or into lunch the following day. While stringing and shucking the beans (which, unshelled, are about five inches long) is a bit labor-intensive, it's one of those activities that's all but made for summer, particularly if you have a porch, some time on your hands and a glass of something cold by your side.
You've seen that sliced-up green apple sitting up top aside the Slashfood logo. Perhaps you've pondered its culinary potential -- the crisp snap of that bright green skin, the half-sweet/half-tart flavor that is the special domain of the Granny Smith apple.
Voila. Slashfood sorbet!
In sorbet, a single element is distilled into an intense burst of flavor. It should be so vivid that only a bite is necessary. Perhaps you're most familiar with it as an intermezzo to cleanse the palate, in a fluted paper cone to hold while walking alongside your companion and his gelato or in scoops piled high in a frosty parfait glass almost too cold to touch.
After the jump, an original recipe for a gorgeous green apple Slashfood Sorbet. We challenge you to only eat one bite.
Most photos of cupcakes make us smile for the same reason photos of puppies and Joseph Gordon Levitt do: They're just so revoltingly cute.
This carrot cupcake makes us smile for an additional reason, however. It's got dulce de leche buttercream slathered on top. How often do you come across a member of the carrot cake family that isn't topped with cream cheese (or, unforgivably, vanilla) frosting? Though Joy the Baker, the mastermind behind this inspired combo, gives her blessings to those who tilt towards cream cheese classicism, we think the jar of dulce de leche called for here is a vision that struck from another, more otherworldly realm. We also can't decide what's better -- the idea of a batch of these cupcakes or the idea of sitting on a counter, jar in one hand and spoon in the other, waiting for the cupcakes to come out of the oven.
Ok, we know it's a little early to talk about apricots, but it's starting to warm up out there and with peak season just around the corner (from May to September depending on where you live) we just can't help ourselves.
The plump, golden-orange fruit is one our favorite farmer's market finds. A fine snack in its dried incarnation, it also makes for stellar tarts and preserves.
Keep it simple with fresh apricots. Drizzle them with honey and pair with ricotta or goat cheese or toss them on the grill. This season we have an eye on Food & Wine's simple recipe for broiled apricots caramelized with honey, an ideal foil for sweet vanilla ice cream. Below are eight tempting recipes to choose from:
The first seasonal strawberries appear as early as April. The deliciously tart fruit we've come to know today originated in grassy woodlands all over Europe. Find out how to transform these red, ripe, sweet and succulent treats of nature into fabulous desserts.
Strawberries taste delicious eaten plain with a glass of champagne. But in a pie, their juiciness creates a distinctly bitter-sweet flavor that sits on the palate and seems to melt into the pie crust.
Strawberries taste especially rich when paired with milky desserts, like panna cotta and mascarpone. Or, simply add slices of strawberries to a scoop of vanilla ice cream.
This candy-like fruit easily creates a sweet distinctive jam without adding any pectin. Below are eight especially delicious strawberry desserts to try at home:
If the answer is yes, then you are considered to be part of a minority, or so claims a recent study of 3,000 eaters by the NPD Group, a marketing-research company. According to an article from the Chicago Sun-Times, the reason why people are not using recipes is because the No. 1 food for dinner in the U.S. is the sandwich. Can this really be true?
Perhaps, a lot less shocking is the trend towards using online recipes instead of cookbooks. Fellow blog, The EpiLog is also surprised by NPD Group's "sandwich theory" to explain the fact that people are not using recipes. The EpiLog states that people may not be using recipes, because they are cooking family meals from a "basic stable of a few standard dinners that are familiar, easy, and keep everyone happy." But, to me, what also seems a huge factor is the little time that people have to devote to meal planning.
Just because someone is not following a recipe that does not mean we should assume that this person just eats sandwiches. Perhaps, people are cooking omelets, pasta and a number of other dishes that do not necessarily require a recipe. Check out the poll below and let us know what you think.
There's no reason why a healthful meal cannot also be the most delicious meal. For example, check out the recently launched SMART menus program created by renowned cookbook author Mollie Katzen, and one of Oprah's favorite docs, Dr. Michael Roizen. They put together a series of recipes that show how you can can easily remake your favorite recipes without all of the unnecessary indulgences of high amounts of saturated fat and calories.
I was grocery shopping yesterday, and I couldn't get my eyes off of cute mini artichokes from California. Ah, the gorgeous produce from California! I bought these artichokes and stuffed them with a marjoram stuffing. I'm a fan of the entire artichoke - the leaves and the heart.
Artichoke hearts taste delicious plain or thrown into a salad. They can also make the perfect braised chicken dish. In Italy, artichoke hearts are mixed with olive oil and transformed into an exquisite spread that's often applied to pizza. Besides stuffing the flower, you can also deep fry it. Or, you can simply go for steamed artichokes with an aioli dip.
Not only are artichokes eaten, but they are also used in drinks. In Vietnam, they're made into an herbal tea. And, in Italy the Italian bitter apéritif liqueur Cynar has artichoke as its primary flavor.
When I was in Mexico, I tried a simple sweet and spicy dessert - chunks of pineapple sprinkled with dried chili flakes and salt, and drizzled with limes. A pineapple can be prepared for a complicated dessert or for something as simple as fruit salad.
This exquisite tropical fruit can be grilled or roasted. Recently, I tried Martha Stewart's recipe for grilled pineapple with coconut sorbet. It's the perfect antidote to the cold wintry weather. Pineapples work well in desserts due to its unique tropical sweetness and its bright yellow color. I'll never forget the light fluffy cake toppled with pineapples that I tried last May at Pierre Hermé in Paris.
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