By Teresa J. Farney firstname.lastname@example.org -Updated: Fri, May 19, 2017
Being a chef is glamorous, right? Look at all the TV shows that have cooks hopping the globe, dining in fancy restaurants or whipping up meals for movie stars. What a life! Not really. Most toques are under constant pressure to deliver food fast without sacrificing quality. They're...
By Carlotta Olson -Updated: Wed, May 17, 2017
Cooking classes and events for the week beginning May 17, 2017.
By robin intemann email@example.com -Updated: Wed, May 17, 2017
In restaurant years, the Hatch Cover's age is showing. Nonetheless, who'd have thought an eatery with a marina motif established in 1974 would have such longevity in landlocked Colorado Springs? Although it's gone through a few face-lifts, and the waterfront décor is mostly a thing...
By rich laden firstname.lastname@example.org -Updated: Wed, May 17, 2017
Downtown Colorado Springs could be getting its first food hall - an increasingly popular urban concept that mixes eateries and businesses in an indoor, market-like setting. The owners of Independent Records & Video have contracted to sell their building at 123 E. Bijou St. to a...
By Rich Mauro Special to The Gazette -Published: Wed, May 17, 2017
In the wine world, Italy is known for its abundance of indigenous grape varieties - nearly 400. Of all those, sangiovese rises above in quantity, as Italy's most planted variety, and in quality (except for nebbiolo). The sangiovese grape is most responsible for the great wines of...
By Cathy Barrow The Washington Post -Published: Wed, May 17, 2017
In the early 1980s, I came up with a chicken wing recipe. It started as a refrigerator-clearing exercise, using a little of this and that. The first batch was terrific, but because I had taken a little of this and that, I was unable to replicate it. After some experimenting, however,...
By Sara Moulton The Washington Post -Published: Wed, May 17, 2017
One of the better things about serving a roast for Sunday supper is that it tends to cook itself. Slip it into the oven and you're free to do just about anything else - including focusing on the vegetables and other so-called "sides." This recipe is for a side that deserves star...
By teresa farney email@example.com -Updated: Tue, May 16, 2017
Jake Topakas, co-owner of Jake and Telly's Greek Taverna, 2616 W. Colorado Ave., recently put out a dazzling buffet in observance of the 20th anniversary of the eatery. The conversation starters were two lambs he roasted on a spit. The full Greek buffet held more than 40 different...
By Ellie Krieger The Washington Post -Published: Tue, May 16, 2017
This brightly lemony quick bread, punctuated with gently crunchy poppy seeds, is sweet and tender enough to satisfy a cake craving, but it does so in a much healthier way. It is made with olive oil and mostly whole-grain flour and has much less refined sugar than similar recipes. The...
The Associated PressUpdated: Mon, May 15, 2017
PITTSBURGH — The U.S. Department of Agriculture has warned a Pittsburgh restaurant to not serve horse meat again. KDKA-TV first reported that Cure Restaurant hosted a special dinner with Canadian chefs on May 8 that included horse tartare. The USDA's Food Safety and Inspection...