I’m talking about the secrets to grilling the perfect hamburger, of course. There are many steps in the creation of a juicy, flavorful, and tender grilled burge...
The store windows were taped with paper to keep out the lookie-loos. Mark and I had an appointment so we let ourselves in, despite the ‘do not enter’ sign.
W...
As a former pastry chef, I always have liqueurs on hand. When people see my shelves of bottles I assure them that “they are for baking purposes.” Some people s...
One of my favorite memories is walking the streets of Paris for the first time. (Four days of bliss.) The streets were narrow and the cobblestone alleys heavily...
Chefs are artists who wield knives of all sizes to transform flesh and vegetable into plated sculpture. I had the pleasure of spending a day with Chef Rodney ...
Speaking of pie, I thought I’d make one for us. I felt guilty for not including a recipe in my post about the Denver County Fair yesterday. All that talk of pie...
A good old-fashioned county fair smells like funnel cakes and candy apples mixed with hay, manure, and sweaty bodies. It’s a heady mixture of earth, animal, and...
The Snowmass Culinary & Arts Festival is this weekend. If you love to watch celebrity chefs show off their talents, while savoring creative foods and liba...
WATCH THE VIDEO ON THE BIG SCREEN AT YOUTUBE or....
Colorado sunsets are a gorgeous phenomenon. And now we have a sweet martini to help celebrate them...
Two weekends ago I spent the morning at the Cherry Creek Farmer’s Market. It was my first visit despite living here for eight years. I’ve driven by countless ti...
Baked Alaska – what a delicious invention -- moist cake soaking up cold ice cream that is slathered with a layer of meringue while the whole kit-and-kaboodle ge...
The 4th of July is just around the corner. Every party will have a table full of red, white and blue decorations and food items. No doubt, someone will bring a ...