How to turn the remains of the feast into months of flavor
Colorado food / Food and Cooking / Food trends / pie

How to turn the remains of the feast into months of flavor

By JOHN LEHNDORFF (Boulder Weekly 11/23/16) If you are hosting Thanksgiving at your house today, complete with “Alice’s Restaurant” playing in the background, you probably won’t read this until well after the feast. Hosts spend weeks getting ready for that peak moment when everybody is finally seated and filling their plates. They will grab some … Continue reading

Cooking with Cheddar from popovers to pimento spread
Colorado food / Food and Cooking / Food trends

Cooking with Cheddar from popovers to pimento spread

    (Il Porcellino The Bacon Sandwich with Cheddar Photo: Kim Long) By JOHN LEHNDORFF (Originally published in Cheese Connoisseur magazine) By JOHN LEHNDORFF Room temperature and naked. That is how Cheddar lovers say they want their favorite aged cheese, perhaps paired with a cracker. Admittedly, a cheese like Montgomery’s Extra Mature Cheddar is a … Continue reading

Mork’s Chopped Liver and other food flashes from Boulder’s past
Colorado food / Dining and Restaurants / Food trends

Mork’s Chopped Liver and other food flashes from Boulder’s past

By JOHN LEHNDORFF (Boulder Weekly, 6/2/16) Buttermilk Candy. Orange-Pineapple Congealed Salad. Potato Chip Cookies. Unpretentious recipes for everyday and special occasion dishes like these fill the pages of one of my favorite Boulder community collections, Chautauqua Porches: A Centennial Cookbook published at Chautauqua Park’s 100th anniversary in 1998. You can see Boulder’s food culture slowly evolve among … Continue reading