Like design and fashion, the food world follows trends. Case in point: The onslaught of cupcake shops a few years ago, followed by the recent fro-yo rush. And now there’s a new sweet act in town—pie. Do a little “research” by trying a slice from one of these top pie shops:
In a small, spare factory just north of downtown Denver—where creative outposts are reclaiming the tired streets—Robbie Stout and Anna Davies are pursuing their own artisan craft amid the upstart coffee shops and design studios: chocolate making.
Want to host a festive fête that keeps spirits high and stress levels low? Take cues from Colorado foodies, who divulge their favorite recipes—for appetizers, cocktails and desserts—and best-kept entertaining secrets.
Savory Starters
Powerful when raw, and mellow, sweet and smooth when cooked long and slow, garlic is an intoxicating herb (although some call it a vegetable) that improves many dishes. It can balance and lift the acid of tomatoes, give dimension to meats and create richness in cream sauces. Garlic is especially delicious when roasted whole.
Not only is garlic scrumptious, but it also offers a variety of health benefits. So peel a few cloves to add to whatever is on the menu for dinner tonight.
All-American
Gathered by the foodies at Denver’s Marczyk Fine Foods, this menu calls to mind the classic wicker basket and feel-good Midwestern fare—but with a modern, elegant twist.
In the summer, strawberries star in shortcakes, sorbets and other sweets. When perfectly ripe, their meltingly tender texture also plays well in entrée recipes. Whether cooked long and slow so only their essence remains, or tossed into salads fresh and juicy, strawberries speak of summer.
Strawberry Salsa (pictured above)
Grilling season takes most of the main-dish cooking outdoors, and grilled veggies are often a good side, but sometimes too much smoke is just too much smoke flavor. Take those veggies back inside for some quick and simple flavor combos on the range; they make nice accompaniments to the marinated and the grilled. I have arranged these recipes into potential menus, but feel free to mix and match, or substitute simple corn on the cob or baked potatoes or rice—whatever strikes your fancy or is in season.
When the early and tender produce comes to market this time of year, I just can’t wait to prepare the freshest, lightest and most flavorful menus. I love the locally produced (and so seasonally available) veggies from markets, as well as my own backyard. These recipes incorporate many fresh, green flavors that move us away from the heaviness of winter toward the sprightliness of spring.
Hard-cooked eggs are a staple in our fridge as a convenient, high-protein snack. Around the Easter and Passover holidays, they are a more high-profile item—but eating them plain can be a bit boring. These recipes elevate the egg in it's hard-cooked form to a simple ingredient in tasty main-course dishes.
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