The secret to a memorable spaghetti sauce isn’t the recipe
Colorado food / Food and Cooking

The secret to a memorable spaghetti sauce isn’t the recipe

(PHOTOGRAPH BY E.J. CARR) By JOHN LEHNDORFF “My spaghetti sauce doesn’t taste right.” That’s what an old friend told me recently as we “met” on Zoom for happy hour. I had asked Bill what he and his wife had been cooking during the stay-at-home time. They were trying to recreate old favorites. “The tomato sauce … Continue reading

Twinkies: toxic junk or the people’s cream puff?
Colorado food / Eating

Twinkies: toxic junk or the people’s cream puff?

By JOHN LEHNDORFF (Originally published Oct. 6, 1986 in the Boulder Daily Camera) Rows of air-powered nozzles squoosh white “whip” into pans full of the oblong yellow cakes, which puff as they are filled. The silver-colored molds are then automatically empties onto a conveyor belt, and an endless parade of the sweet snacks moves across … Continue reading

Impossible to Beyond: Rating the plant-based fast food burgers
Dining and Restaurants / Eating / Food and Cooking

Impossible to Beyond: Rating the plant-based fast food burgers

By JOHN LEHNDORFF I was just outside of Boulder when I spotted a Burger King and decided that the time had finally come for my great meat-and-greet initiation. As a dining critic I’ve sampled some great cheeseburgers over the years and, living in the Boulder area, I had my share of bean and grain burgers, … Continue reading

On ‘Cue: Colorado’s top BBQ joints
Colorado food / Food and Cooking

On ‘Cue: Colorado’s top BBQ joints

By JOHN LEHNDORFF Once upon a time, wannabe pros played tours of small golf tournaments known as the “barbecue circuit.” Players were often fed grilled hot dogs and the play on less-than-pristine links tended to be hotly competitive. These days the barbecue circuit in Colorado is a battery of artisan smokehouses competing for fans who … Continue reading

Taking Out Ethnic Food: Should we stop ‘othering’ otherwise American food?
Eating / Food trends

Taking Out Ethnic Food: Should we stop ‘othering’ otherwise American food?

By JOHN LEHNDORFF (Published in the March 2020 Sensi Magazine (Denver/Boulder)   ‘Ethnic’ Food Goes Back 4,000 Years It’s hard to take any culture’s claim to culinary purity seriously, because invasion, intermarriage and migration have brought new flavors and ingredients around the world. It wasn’t always easy. Imagine the consternation the day the first cook … Continue reading

Where to find the best pizzerias on the Front Range
Colorado food / Dining and Restaurants

Where to find the best pizzerias on the Front Range

(Originally published in Colorado AvidGolfer) By JOHN LEHNDORFF If you really want to start an argument, your choices are: Discuss national politics, or Declare which pizzeria serves the best pizza in the U.S. Visitors from other states are prone to make fun of the food in Colorado, especially our pizza. They loudly argue that nothing … Continue reading

Dining pioneer Josh Wolkon talks Steubie Snacks, jam bands and cannabis in the kitchen
Colorado food / Eating

Dining pioneer Josh Wolkon talks Steubie Snacks, jam bands and cannabis in the kitchen

(From Sensi magazine, May 2019) By JOHN LEHNDORFF He didn’t imagine owning four eateries and food truck, but Josh Wolkon knew he wanted to open a restaurant eventually when he migrated to Colorado from Boston in 1995. “I had never worked in a kitchen so I took a lot of cooking jobs at restaurants and … Continue reading

Peak Brunch: Four Stellar Colorado spots
Colorado food / Dining and Restaurants

Peak Brunch: Four Stellar Colorado spots

By JOHN LEHNDORFF (This Fareways column originally appeared in the May issue of Colorado AvidGolfer Magazine. coloradoavidgolfer.com/digital-issue) I love going out to brunch. It’s the rare eating-out occasion where you can kick back when the sun is out, catch up with family and friends and take a break from the weekday diet rules. In other … Continue reading

CBD for Dinner: Hot cannabinoid is now on Colorado’s menus
Colorado food / Eating / Food trends

CBD for Dinner: Hot cannabinoid is now on Colorado’s menus

By JOHN LEHNDORFF (Originally published in the March 2019 issue of Sensi magazine.) You can’t miss the CBD doughnuts in the glass display case at Glazed & Confuzed, the artisan doughnut emporium at Aurora’s Stanley Marketplace. The eye-catcher is a yeast-raised classic with raspberry-blueberry glaze crowned with a distinctive candied fresh Colorado-grown hemp leaf. It … Continue reading

John Lehndorff’s Top 100 American Foods (in 1998)
Colorado food / Dining and Restaurants / Food trends

John Lehndorff’s Top 100 American Foods (in 1998)

By John Lehndorff, Scripps Howard News Service — Oct 14th, 1998 (Here is the update in 2019: boulderweekly.com/cuisine/the-most-american-foods) You’ve seen those lists of the 100 best books, the top 100 movies. Now a food writer makes a list of the best American foods. All I had to do was mention that I was compiling a … Continue reading

The Top 100 Most American Foods
Colorado food / Eating / Food and Cooking / Food trends

The Top 100 Most American Foods

(This Nibbles column was originally published 20 years ago in the Boulder Daily Camera and distributed nationally by the Scripps Howard News Service) By John Lehndorff Scripps Howard News Service (Oct 14th, 1998) All I had to do was mention that I was compiling a list of the 100 greatest American foods, and people would start … Continue reading

Having Some Balls
Colorado food / Food and Cooking

Having Some Balls

The offal truth about Colorado’s affection for Rocky Mountain ‘oysters’ By JOHN LEHNDORFF (This column originally appeared in Sensi 1/19) Until I started handling balls on a regular basis, I really didn’t feel very comfortable about the task. Frankly, nobody expects to be standing there holding large slippery testicles in their hands. You don’t think … Continue reading

Condiment Cravings: Colorado’s best relishes, preserves, hot sauces and other spoonable pleasures
Colorado food / Eating / Food trends

Condiment Cravings: Colorado’s best relishes, preserves, hot sauces and other spoonable pleasures

By JOHN LEHNDORFF (This column originally appeared in the Denver Sensi Magazine 12/18) As a kid I figured that everybody got condiments for Christmas. I expected to look among the gifts for the be-ribboned, bottle-shaped wrapping under the tree or in my stocking. I always had a major thing for wild blueberry preserves as a … Continue reading

A Stuffing Tale: Diversity rules the side dishes on our feast table
Colorado food / Eating / Food trends

A Stuffing Tale: Diversity rules the side dishes on our feast table

By JOHN LEHNDORFF (Published in the November 2017 issue of Sensi magazine in Denver) I was well into high school before I got an inkling that lasagna was not a traditional Thanksgiving side dish and that turkey stuffing usually involved cubed bread. The earliest feasts tucked in the cubby holes of my memory were eaten … Continue reading