• Dining Review: Generous servings, just the right amount of heat at Chaang Thai

    By JL FIELDS, jl.fields@gazette.com -
    Updated: 18 hr ago

    I should be embarrassed when I get visibly giddy at a restaurant, but when I greet a server with the statement, "I'm going to order vegan," and she replies, "Oh, we know what vegan is. No animals, no dairy, no eggs, no honey," well, tears of joy, people, tears of joy. I couldn't help...

  • Colorado Springs chefs duel it out for chance to show off traveling trophy

    By teresa Farney teresa.farney@gazette.com -
    Updated: 18 hr ago

    Chefs went knife-to-knife March 20 for the honor of displaying a traveling trophy in their eatery. The American Culinary Federation - Pikes Peak Chapter had the fifth Dueling Knives battle between Eric Brenner, executive chef and owner of Red Gravy, and Rocio Neyra Prado, sous chef...

  • A few simple hacks, and I have a new hero

    By Joe Yonan The Washington Post -

    This sandwich recipe was meant to be. I first tasted it at No. 7 Sub in Manhattan: roast broccoli, pickled litchis, salty cheese, pine nuts, fried shallots. What? It was astonishingly good, but I didn't seriously think about trying to make it at home because, well, I imagined the...

  • Colorado Springs area cooking classes and events starting March 29, 2017

    By Carlotta Olson -
    Published: Wed, Mar 29, 2017

    WHAT'S COOKING CLASSES ONGOING The Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-5354. - The Art of German Food, 2 p.m. April 8, $30. The Cooks Marketplace - 4697 Centennial Blvd. Registration: 960-4414, thecooksmarketplace.com. - Guys Night Out,...

  • A centuries-old dish could satisfy your cheesy, comfort-food craving right now

    By Bonnie S. Benwick The Washington Post -
    Published: Wed, Mar 29, 2017

    Rarebit, a.k.a. Welsh rabbit, is an odd-sounding name for a dish that's several hundred years old and has nothing to do with bunnies. For those who don't know it, it's a roux-based cheese sauce that's typically flavored with something sharp, such as mustard or Worcestershire sauce,...

  • Colorado Springs chefs mix and mash ingredients for unusual recipes

    By teresa farney teresa.farney@gazette.com -
    Published: Wed, Mar 29, 2017

    We owe a lot to local culinary trailblazers, whose recipe reinventions are often born from boredom with the day-to-day flavor profiles. These chefs make dining out fun, cooking classes entertaining and culinary contests "wow" moments for judges. The sights and flavors they create often...

  • Discovering quality tequila good reason for travel to Guadalajara and Tequila, Mexico

    Published: Wed, Mar 29, 2017

    After five days in Guadalajara and Tequila, Mexico, on a "Flavors of Mexico" trip this month hosted by the Mexico chapter of Les Dames d'Escoffier, I can safely say that I now know a thing or two about tequila. The flavor focus was on the agave-based spirit, and it was served in...

  • Colorado Springs can again feed its Blue Bell craving

    By chhun sun and Rich Laden The Gazette -
    Updated: Tue, Mar 28, 2017

    About eight months into her pregnancy, Hannah Patterson can worry about one less thing - her ice cream craving. Before this week, she had to accept the fact that she couldn't go through her pregnancy with a bowl of Blue Bell ice cream. But now that stores across Colorado Springs will...

  • It's time to embrace the freezer, and what's in it

    By Tamar Haspel The Washington Post -
    Published: Tue, Mar 28, 2017

    Cutting waste is one of the food world's top priorities. Up to 40 percent of the food we produce ends up in the trash, and there are programs throughout the supply chain to try to pare that down. One simple step consumers can take to cut waste is to rethink "fresh." It's a word we...

  • An iced dessert that uses the fruits of winter

    By Bonnie S. Benwick The Washington Post -
    Published: Tue, Mar 28, 2017

    A DIY dessert you can serve straight from cold storage gets my vote every time, as it comes in so handy for company and the occasional personal reward. Here, the brightest colors of winter fruit are represented in pomegranate and Valencia orange juices and blood oranges. The liquids...

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