I've been in search of a source for locally raised, high quality, all-natural chicken for awhile, and thanks t

Cnalis serves this soup in a very small portion as an amuse bouche. If you serve it as a lunch entree this wil

We had an engagement party recently for my son and his fiancé - they've been dating about 5 years, and we cou

I really struggled with what to call this dessert when I created it. It's not ice cream - it doesn't contain a

I love making a strata just like I love making savory tarts, stir drys, and pasta dishes. Why? Because you can

It's summertime here in Colorado, and that means picnics, salads, and anything else we can do to get out of ou

I have a problem. It's National Ice Cream month and it seems I can no longer eat ice cream. Well, to be clear,

Cocktail culture in bars in America is back at an all time high. Everything from old fashioned cocktails like

This dish can be found in some variation in almost every tapas bar in Barcelona, which inspired the chef to ad

It seems like ingredients come and go in waves of trendiness. Cupcakes. Kimchi. Bacon. Well, that one's probab

Sometimes I get the urge to make something that frankly my husband thinks is silly, like these homemade hambur

July is National Ice Cream Month, and that seems perfect here in Colorado where it's been in the high 90s for

I'm having friends over this weekend for a casual, early Sunday night dinner. That's what happens when your ki

I just spent the weekend in Aspen at the Food & Wine festival, and after eating and drinking myself silly

Adapted from Nigella Lawson

I've got a little secret to share, but you have to promise you won't tell my husband. See, for years I've been

My husband, given a choice, would pass up almost every great dish I make in favor of a pasta dish - and if pos

I have a group of friends - 3 women plus me - who have been exercising together on Friday mornings for over 20

Ever since my sailing trip in February, I've been keeping a list of recipes I'd like to make. Not clipped reci

Adapted from Chef Kevin Warren, Bainbridge Island

It seems my freezer is a never ending rotation: look inside to clean out old things that have been in there fo

A few years ago in Europe, the EU established today as Artisan Gelato Day. All around Europe today gelaterie w

I have kind of a bad habit: when I'm not particularly thrilled about something (the weather, in this case, whi

Do you get inspired reading food magazines? Or watching food shows on TV? Or browsing Pinterest? I certainly d

If you've read my blog enough, you'll see I have two very different types of blog posts: those that are well t

Remember those roasted carrots I blogged about on Monday? Turns out they are pretty great used in a grain sala

I recently suffered a crisis in blogging: I woke up one day and despite having blogged since 2007 a grand tota

Do you remember my trip to Germany and France this past fall? It was an incredible adventure that began in Hei

I have had a recipe sitting on my desk since 2008. Yes, it was 6 years ago that I requested a cookie recipe fr

It's hard for me to believe, but a year ago in January I had just received my advance copy of Tasting Colorado

There is nothing glamorous or exciting about this post today - that is, of course, unless you'd like to serve

There is something about the holidays that transports us to our childhood memories. Perhaps it's seeing old fa

Are you getting ready? Christmas is a magical time of year, and I hope you are spending it with your close fam

One of the first people I met when I was thinking of becoming a food writer was Eliza Cross. She's a multi-tal

Chili. Chocolate. Bourbon. Cake. Need I say more? This recipe is for the classic dense chocolate cake featured

Last weekend I was one of the featured Colorado cookbook authors at Books, Bites & Brews, sponsored by the