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Should you store garlic in olive oil?

We all do it – store cloves of cut garlic in the fridge. If it is short term, as in overnight, or the garlic is used in a vinaigrette, it’s probably safe because the acid in the vinegar or l...

DATE: Oct 31, 2013 | CATEGORY: Culinary Corner

Pumpkin or squash?

It’s pumpkin time and that can be confusing – what’s the difference between a pumpkin and a winter squash? Do they all taste the same? While pumpkins are the largest of the winter...

DATE: Oct 31, 2013 | CATEGORY: Culinary Corner

Tricks for limiting treats

If, like me, you find the 22 teaspoon of added sugar per day American consumption rate scary, then it might be time to brace for tonight’s toxic trick-or-treating event. Or not. ...

DATE: Oct 31, 2013 | CATEGORY: Culinary Corner

Book profiles wines of western Colorado

Here’s an idea for a day trip or two or three – visiting some of western Colorado’s more than 40 wineries. Drink It In, a new book put out by the Daily Sentinel in Grand Junction ...

DATE: Oct 30, 2013 | CATEGORY: Culinary Corner

Locals win awards for olive oils

Local olive oil makers Peter Pizzoferrato and Anna Hollowell are racking up awards for the two olive oils they make in Italy from olives grown in the Abruzzo region. Their Caprett...

DATE: Oct 29, 2013 | CATEGORY: Culinary Corner

40 cloves of garlic

When I decided to write this week’s feature about garlic, I remember the first time I made chicken with 40 cloves of garlic, an old French classic. I needed some convincing because I was a 2...

DATE: Oct 29, 2013 | CATEGORY: Culinary Corner

Don’t underestimate prepackaged fries

If you think a french fry needs a gourmet background to be tasty, think again. Two local restaurants serve pre-packaged, frozen fries that made the top five on our list of best lo...

DATE: Oct 29, 2013 | CATEGORY: Culinary Corner

Deep thoughts on salt

Did you know salt is the only rock we eat? Or that nearby Redmond, Utah, is the source of what is considered one of the tastiest and purest salts around? These and many other interesting tid...

DATE: Oct 17, 2013 | CATEGORY: Culinary Corner

Get there before it’s gone

Get there before it’s gone The bittersweet truth about local produce is that just doesn’t last. One week it seems like fresh tomatoes are everywhere and just a few short weeks lat...

DATE: Oct 16, 2013 | CATEGORY: Culinary Corner

Deep thoughts on salt

Did you know salt is the only rock we eat? Or that nearby Redmond, Utah, is the source of what is considered one of the tastiest and purest salts around? These and many other interesting tid...

DATE: Oct 16, 2013 | CATEGORY: Culinary Corner

40 cloves of garlic

Karen Brucoli Anesi When I decided to write this week’s feature about garlic, I remember the first time I made chicken with 40 cloves of garlic, an old French classic. I needed so...

DATE: Oct 15, 2013 | CATEGORY: Culinary Corner

Get ready for Stem to Stem

This Saturday, the Rochester hotel will sponsor the third annual Stem to Stem, Local First’s friendly mixologist competition featuring harvest-themed drinks. A half dozen upscale bars will u...

DATE: Oct 9, 2013 | CATEGORY: Culinary Corner

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