Seasonal recipes for today's kitchen
Colorado summers are made sweeter with Palisade peaches that are grown and harvested in the western part of our state. Farmers markets, grocery stores, and even street corner vendors have piles of these fruit jewels for sale. We’ve baked fruit crisps and made ice cream–Read more
A couple of weeks ago I happened upon a Bon Appétit magazine from June 1986. The cover featured skewers of grilled shrimp and scallops alongside colorful vegetable kebabs. Like seeing a photograph of an old friend in a picture album, I was transported back several decades–Read more
The mounds of fresh corn at the farmer’s market are an invitation to celebrate summer. Beneath the green husks and silk are rows of gleaming kernels, filled with crunch and sweetness. We love grilling corn right on the cob or doing a quick sauté of–Read more
Sometimes giving a vegetable very simple treatment is the way to let it shine. This asparagus recipe, adapted from Yotam Ottolenghi’s “vibrant vegetable” cookbook Plenty, has few ingredients, basic preparation steps, yet wows with its flavor. Although the ingredient list is short, making sure those–Read more
Balmy August evenings call for outdoor dining and meals that require little prep and kitchen time. A myriad of vegetables, farm fresh and full of flavor, can bring some later summer magic to the patio table. A few summers ago, our friends Jen and Scott invited us–Read more
As the last weeks of July creep onto my calendar, I’m finding ways to include beautiful summer fruits and vegetables in our menus. Heading to a weekend getaway in the mountains, I decided to bring along a dessert that gave the spotlight to cherries and strawberries. –Read more