Think beyond cheese sauce for dressing up broccoli

When it comes to broccoli, there really is flavor beyond cheese sauce.Not that cheese sauce is a bad way to mask some of the sulfurous smell and assertive flavor many people object to with this...

DATE: Sept. 14, 2010 | CATEGORY: Food

Vines & veggies

ST. HELENA, Calif. – Eric Titus is proud of the grapes his family grows in the Napa Valley. The salsa they produce isn’t too shabby, either.And both come from the same patch of land.That’s because...

DATE: Sept. 14, 2010 | CATEGORY: Food

Lunch ladies going gourmet

DENVER – They still wear sensible shoes, but the nation’s lunch ladies are trading in their hairnets for chef toques as they undergo a gourmet makeover.With the childhood-obesity rates creating...

DATE: Sept. 7, 2010 | CATEGORY: Food

Consider rotisserie chicken a culinary blank slate

Once again, the rotisserie chicken rescues the weeknight cook.And I’m fairly confident I’ve never actually eaten a rotisserie chicken as one would a traditional roasted chicken – as in, slabs or...

DATE: Sept. 7, 2010 | CATEGORY: Food

Sweet success

Vegetable gardening in and around Durango is no cake walk.The growing season is short. Precipitation is unreliable (and sometimes falls in the plant-pummeling form of hail). The soil is mostly clay...

DATE: Sept. 7, 2010 | CATEGORY: Food

Pop isn’t dead: Icy treats become sweet trend

ATLANTA – The line of people in the sweltering gas station parking lot grows longer as the sun beats down. They aren’t here for gas.One-by-one, each person steps up to a small cart festooned with a...

DATE: Aug. 31, 2010 | CATEGORY: Food

A novelty overseas, blind dining is coming to NYC

NEW YORK – A French restaurant group that offers pitch-dark dining is preparing to open New York City’s first blind eatery.Eat with your eyes? Not at Dans le Noir?, French for “In the Dark?.” At...

DATE: Aug. 31, 2010 | CATEGORY: Food

Back panel key ingredient of nutrition information

SAN FRANCISCO – You want your back-to-schooler to eat a healthy diet, so you pack a “wheat” bread sandwich and tuck a “juice” drink in her brown-bag lunch. But did you know that loaf simply labeled...

DATE: Aug. 24, 2010 | CATEGORY: Food

Florence: 1 burger from 4 cuts of meat

When Tyler Florence was creating hamburgers for his new restaurant, his goal was simple – a burger that stays moist no matter how well-done it is cooked.The solution was all a matter of numbers –...

DATE: Aug. 24, 2010 | CATEGORY: Food

Emeril: A burger inspired by BAM!

You’ve got to work hard to create a burger that lives up to the catchphrase “Bam!”And Emeril Lagasse has done just that, offering a seriously over-the-top half-pound burger of prime ground chuck...

DATE: Aug. 24, 2010 | CATEGORY: Food

Lang grills and griddles

When crafting a great burger, check the weather.So goes the advice of Adam Perry Lang, owner of New York’s Daisy May’s BBQ USA restaurant, a classic rib shack known for its whole pig, pulled pork...

DATE: Aug. 24, 2010 | CATEGORY: Food

cake balls

Cake balls are little drops of chocolate bliss from Russia, with love. Custom cake baker and artist Luda Woodward has introduced Durangoans to a unique confection from her childhood. The bite-sized...

DATE: Aug. 17, 2010 | CATEGORY: Food

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