• Colorado Springs chefs tell pros and cons of being career cooks

    By Teresa J. Farney teresa.farney@gazette.com -
    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...

  • Colorado Springs area cooking classes and events starting May 17, 2017

    By Carlotta Olson -
    Updated: Wed, May 17, 2017

    Cooking classes and events for the week beginning May 17, 2017.

  • Dining Review: Hatch Cover still draws a crowd in landlocked Colorado Springs

    By robin intemann robin.intemann@gazette.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...

  • Foodies unite: Colorado Springs' first food hall planned for downtown

    By rich laden rich.laden@gazette.com -
    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...

  • Sangiovese grape a hallmark of fine Italian wines

    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...

  • These wings are called 'irresistible' for a reason

    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,...

  • Gnocchi are demanding. These dumplings are not.

    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...

  • Table Talk: Jake and Telly's Greek Taverna celebrates 20 years

    By teresa farney teresa.farney@gazette.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...

  • A good-for-you addition to the lemon-poppy seed continuum

    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...

  • USDA warns restaurant that served horse meat

    The Associated Press
    Updated: 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...

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