3 Restaurants Where Flavors Triumphs

Boulder residents expect a lot from their restaurants. We prefer to eat foods that are healthy, homegrown, and freshly made—and sometimes restaurants fall short on these requirements. But three places stood out when we began our search for the best Boulder restaurant to serve authentic and fresh dishes that were packed full of flavor. Il Pastaio, a classic Italian-American restaurant,…

Have Your Cake And Eat It Too

 Article Dana Lapinel | Photography Brittni Bell Warshaw  Did you know you actually can have your cake and eat it too? You can thank self-proclaimed dessert alchemist Emma Nelson and her raw dessert company, Daydream Desserts for that. (And that’s a big thank you.)   

Eat The Rainbow

 Article Dana Lapinel | Photography Kelly Pfeiffer  It’s back-to-school time. Each morning will involve the organized chaos of getting the kids up, dressed, fed and out the door on time — don’t forget the packed lunch. Ideally, a healthy packed lunch.  This is where supermom and health blogger Kelly Pfeiffer comes in. In 2012 Pfeiffer launched her blog Nosh and…

Wildcraft

Did you know, many of the plants you see on your daily run or bike ride are actually edible? That's right, whether harvesting dandelions in an open field or using a field guide to carefully identify wild porcini mushrooms during the rainy summer season, Boulderites have a wealth of ingredients in their own backyards.

In The Kitchen with Kimbal Musk

Known as a "founding father of the modern food movement,” Kimbal Musk has launched initiatives across the country to change the way we view, enjoy, and learn about food. 
A firm believer that “it’s a human right to understand what we are putting in our bodies,” Kimbal Musk is leading the charge to change the way America’s kids eat.

Lobster Bliss—I mean—Bisque

 + Kosher salt   2 live lobsters, weighing 
 around 3 pounds total  + 2 tablespoons olive oil

DECONSTRUCTED DISHES

Rather than ignore her cravings, chef, and former pro athlete Lentine Alexis decides to listen to them. She was faced with these cravings when her husband was relocated to Okinawa, Japan for his job as a Special Forces Operator. Alexis wanted to find an outlet for her passions abroad and entered short, triathlon races which eventually led to conquering full-distance,…

Kids in the Kitchen

Captivating kids in the kitchen is just one of Casey Easton’s many specialties. Founder and chef at Food Lab in Boulder, Easton employs her knowledge of a vast variety of cooking and baking techniques to teach people aged 6 and up how to craft stunning meals, appreciate healthy ingredients and utilize new skill sets and flavors.

How to Pack a Bowl

You may notice more Poke (it’s pronounced POH-keh) restaurants popping up than build-your-own-burrito bars. It’s basically the food trend of 2017 and the next gen of sushi. Here’s why we’re on board with this traditional Hawaiian dish: first and foremost, it’s healthy. These bowls are full of good fats sourcing Omega-3 from the fatty fish, avocados and nori. Omega-3 helps…

Hop Dog

Beer name: Hop Nectar, Brewery: Liquid Mechanics, Style: Unfiltered New England style IPA

Smooth Operator

Besides our favorite recipe for summer (rest+relax), here are some recipes that are sure to soothe the soul. Photography Kylie Fitts

THE BUTCHER & THE CHEF

For us, lighting the grill is a year-round occurrence. But, we know nothing defines summer more than the sight, sound, smell and taste of a perfectly grilled steak. It is the essential dish of the season for its simplicity. All cooks should be comfortable preparing a grilled steak from start to finish: from purchasing premium quality meat to finishing off…

MY HAPPY DISH

"This slaw is a great way to use raw brussel sprouts. It is wonderful as a side salad and holds well for potlucks. You can also serve meat on top for a filling dish," Casey Easton, Food Lab.

Simply Wildcraft

Tori Fleming is the woman behind local catering company Wildcraft Kitchen. Educated in herbal nutrition, Fleming decided to branch out a year ago and start her own business. The name is fitting considering the dictionary definition of wild·craft /ˈwīldkraft/ (verb) is to gather herbs, plants and fungi from the wild. That's precisely what Fleming strives to do with each recipe…

The Butcher and the Chef

Braised Lamb Shanks are one of my favorite dishes to serve in the middle of a cold winter. They are comforting, filling, warm, and depending on how you serve them, they are relatively healthy. Colorado Lamb is considered the best lamb in the world. In that vein, we suggest serving this delicious entree when the nights are long, and the…

Post Workout Recipes

Just like the workout this month, the recipes and food options presented are to keep with the same theme. These are to give you great options, save you time, and keep you on track without having to break the bank, or take you off your game plan. Is mental well-being equally important as is nutrition and fitness? Yes, and in…

Use Your Noodle

Noodles - the glorious comfort food that reminds so many cultures of home. Noodles have become the staple food worldwide (from Rome to Bejing) for centuries. The oldest evidence of man enjoying a good ole noodle dish dates back to nearly 4,000 years ago! We can thank Asian origins for the creation of the noodle, which in 2017, is consumed…

Harissa Coconut Stew

"Just like the work out this month, the recipe and food options presented are to keep with the same theme. These are to give you great options, save you time, and keep you on track without having to break the bank, or take you off your game plan." -Sky Van Horn

Colors of Autumn Soup

This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. You start by cutting the squash in half lengthwise and roasting it in a hot oven. Scrape the roasted flesh from the skin, and simmer it with sautéed yellow onion, fresh sage and a tart…

The Taste of Summer

Place the watermelon into a pitcher and either use your hands or a potato masher to crush up the watermelon until it is in a mostly liquid state. Add the tequila and the cointreau, let sit for a few minutes, then stir to combine. Next, add the limeaid and the club soda. finally, juice the two limes directly into the…

Ropa Vieja Cubana

Put brisket in a large pot of cold water add half onion, half green pepper, one bay leaf, three cloves garlic smashed and one tsp salt. Cover and cook for about four hours over medium flame until brisket is tender and falling apart. When finished cooking, release steam carefully, remove meat and allow to cool. Then with two forks begin…