Ar 170229908
Ar 170229908

Give your oatmeal the glam treatment

This sumptuous breakfast bowl is what happens when frumpy regular oatmeal gets a modern, stylish makeover. It doesn’t take much effort, and the before-and-after results are astounding. First, the...

DATE: Feb. 21, 2017 | CATEGORY: Food

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Ar 170229946

Animas Valley Grange to show two agriculture documentaries

The Animas Valley Grange is showing two films on Feb. 24 from 7 to 8:30 p.m. free to the public. “Unbroken Ground,” a 25-minute film by Patagonia Provisions, explains the role food will play in...

DATE: Feb. 21, 2017 | CATEGORY: Food

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Ar 170229968

Durango breweries gear up for Collaboration Fests

In advance of the fourth annual Collaboration Fest on March 25 in Denver, Ska and Steamworks have teamed up with other breweries to brew new beers. Ska Brewing Co.’s Mod Brewery teamed up with...

DATE: Feb. 20, 2017 | CATEGORY: Food

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Ar 170219533

This sweet potato and carrot dish sparkles with vinaigrette

Starchy sides are a mainstay of the classic American dinner. It’s easy to get complacent and rely on a trusty, if unimaginative, rotation of mealtime regulars: rice, potatoes, noodles. The problem...

DATE: Feb. 19, 2017 | CATEGORY: Food

Ar 170219631
Ar 170219631

The new political battleground: Your restaurant receipt

WASHINGTON - First there was the Trump administration’s travel ban, then talk about the Mexican border wall and, finally, last week, Alfredo Solis decided it was time to send a message. So the...

DATE: Feb. 18, 2017 | CATEGORY: Food

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Ar 170219632

Schnitzel, simplified and amplified

I appreciate any winter dish that offers big flavors in a relatively spare profile, and this one fits the bill. A schnitzel is characterized by thin meat, a crunchy coating and pan-frying. In this...

DATE: Feb. 17, 2017 | CATEGORY: Food

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Ar 170219648

We’re about to suffer a worldwide olive oil shortage

It might be the saddest quote you read today: “Olive oil is becoming a luxury.” That comes courtesy of Italian chef Francesco Mazzei, who runs the Italian restaurant Sartoria in London. Mazzei...

DATE: Feb. 16, 2017 | CATEGORY: Food

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Ar 170219728

What does it take to turn your cooking into a cottage food?

Have you ever wandered down a grocery store aisle and wondered what it would take to get something you cooked onto store shelves? If so, you’re not alone. The idea that you might turn a love of,...

DATE: Feb. 14, 2017 | CATEGORY: Food

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Ar 170219807

Reader Recipe: Lynn’s Creamy White Chicken Chili Soup

In response to our call for chili recipes, Herald Reader Lynn Deary sent in her recipe for a creamy white chicken chili soup. “Invite your friends to come enjoy a taste bud party in flavor town...

DATE: Feb. 13, 2017 | CATEGORY: Food

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Ar 170219865

Phoenix urban garden mysteriously closes amid land dispute

PHOENIX – A sprawling urban garden on a vacant lot where Phoenix residents have grown everything from melons to okra closed Friday after the gardeners were mysteriously ordered out as a federal...

DATE: Feb. 12, 2017 | CATEGORY: Food

Ar 170219978
Ar 170219978

Small sandwiches add up to a worthy meal

Making two-bite sandwiches for a weeknight meal is a nice way to mix things up every now and then. Ideally, they need to pack a lot of flavor into a tidy package. Luckily, this is yet another...

DATE: Feb. 11, 2017 | CATEGORY: Food

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Ar 170219979

In just a few shakes, chickpeas get you to a frothy, egg-free cocktail

As a child, for reasons probably scrutable only to Dr. Freud, I was viscerally repulsed by raw eggs. I spent hours overturning rocks to watch ants go about their panicked evacuations, and I was...

DATE: Feb. 10, 2017 | CATEGORY: Food