Bee shortage a “Buzzkill”?
Beeyond the Hive is a Colorado business run by two lovely young ladies who are 5th generation beekeepers. Follow this link and watch Lyle, their father and beekeeper, and learn about Dan Rather’s documentary “Buzzkill” which airs today. A shortage of bees can have a devastating impact on agriculture, and of course, the production of...
Kona Braised Duck Tacos
The holidays are coming and so are elegant holiday parties. If you would you like an hors d’oeuvre as fancy as your holiday dress, try these Kona Braised Duck Tacos from Chef Kevin Barthelemy of Elevated Catering. The shredded duck is rich and moist and infused with the traditional holiday spices of cinnamon, clove, and...
Kachina’s Blue Corn Waffle and Chipotle Shrimp
Are your tastebuds on the wild side? Do the thoughts of wild boar, bison, and elk frighten you, or entice you? Kachina Southwestern Grill, the newest restaurant creation of the Sage Restaurant group, just opened in the Westin Westminster. When you enter the hotel, you’ll notice an inviting adobe-style wall set aglow with rows of...
Brownies: Dense, Rich & Available
Ideally, I’d be spending this Valentine’s evening with someone tall, dark and handsome. But that’s not to be. So, I’m making a date with the next best thing: something dense, rich and available. And I’m going to whip him up in my kitchen, maybe lick my fingers along the way, and take my time enjoying...
Molten Lava Cake for a Valentine’s Day Seduction
These impressive little cakes are easy to make and produce a soft cake with a crispy exterior and a rich, molten chocolate center. If you’d like to melt anyone’s heart this Valentine’s Day, this would be the recipe to try. To get the best molten center, I recommend the shorter baking time of 14 minutes....
Modmarket: Where Healthy Counts
If you need to eat out, eat healthy, be served quickly and in style, where do you go? McDonald’s? Wendy’s? Not for me. The clean promise was broken ages ago, and their attempts at healthy menu items can’t be offset by the unappetizing décor of neon-colored plastic chairs and formica-style tables with the mopped-until-they-are-permanently-dirty tiled...
Praise Buddha…& Citron Vodka
What is yellow and green, has more than five fingers, was likely born in Asia, smells like lemon heaven and makes a rare appearance in early winter? No. It’s not Godzilla. It’s the Buddha’s Hand citron. This gnarly sci-fi looking claw is the ‘citron’ used in making citron vodka. It’s a member of the citrus family...
The Nitty Gritty Business of Fudge
Fudge is fickle. Authentic, old-fashioned fudge is tricky business and not for the faint of heart. I know. I made five disastrous batches (no thanks to the Joy of Cooking). But it’s the holidays and I wanted some fudge and I couldn’t be defeated by sugar. So I made it till it worked by making...
Nougat Makes a White Christmas
Many of my best childhood memories were made in a small kitchen in Ohio, surrounded by my family at the oval-shaped country-kitchen table, making candy at Christmas. We would make fudge or ‘white divinity fudge’, which is egg whites cooked with sugar. Mom would boil the sugar (dangerous stuff), Sis would help, Joe and I...
Gourmet Marshmallows Made at Home
“Ohhhh, the weather outside is frightful, but the fire is sooooo delightful!”… And so are home-made marshmallows melting into a cup of super hot chocolate. Dip the tip of your nose in some meltingly sweet marshmallow cream on these cold Denver nights. Don’t bother ordering those spendy hand-crafted ones from overpriced specialty stores when you...
Make a Cookie: Make a Difference
Would you like to earn brownie points with Santa? Maybe you just like brownies, or cookies… or peppermint bark! Are there foodies on your Christmas gift list that never have enough cookbooks? If you’ve said yes to any of the above, there are two terrific cookbooks to help you out. These cookbooks are special because...
Brussels Sprouts: Learn to love them
Whenever I see Brussels sprouts on the menu, I cringe. But for some reason they are a holiday favorite. No one has ever cooked a sprout I’ve enjoyed eating. Why do people insist on serving them? It reminds me of being a child and seeing something disgusting on your plate that your parents insist you...
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