Food

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Addition by subtraction: One of world’s largest wine expos dedicated ot libations without additives

By Dave Buchanan

VERONA, Italy — 
”É primavera. Beh!” a disgruntled voice came from the queue behind me. “It’s spring. Ugh!” No surprise at the lack of enthusiasm, barely 60 degrees and rain drips ...


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Scones: Here are the secrets to making the perfect flaky treat

By Suzanne Hanzl

How ironic. It’s early Sunday morning. The kids are sleeping soundly, tucked tightly in their beds recovering from an active weekend. The spring sun is peaking through the bedroom windows and I am fighting the calling to get up and begin ...


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Butter me up! You can use nutty-tasting brown butter

By Dixie Burmeister

I recently took a trip with my daughter, Julie, to San Luis Obispo, California, to visit my granddaughter, a student at Cal Poly. While there, we visited some small beach towns and walked the quiet beaches, not realizing the thousands of steps ...


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Wine the natural way

By Dave Buchanan

CEREA, Italy — I knew I was in for a winetasting like no other when I turned to my host for a translation and he winked knowingly. “Think Topo Gigio,” he said with a Cheshire’s grin. Topo Gigio? That big-eared Italian ...


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Tips for successful cooking

By Suzanne Hanzl

Becoming a better home chef takes time and energy and certainly is an investment. I started sharing my knowledge, skills and love of cooking because I learned early on that I enjoyed not only the satisfaction of sharing my food, but helping ...


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Good wine depends on grape-growing, winemaking decisions

By Dave Buchanan

One way to learn about a wine is to walk its vineyards. Getting close to the very land that grows the grapes allows you to smell, touch and even taste what it is winemakers are talking about when they talk of terroir, “minerality” ...


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The most comforting of 
comfort food

By Suzanne Hanzl

Which recipe is worth making two times in one week? I say chicken pot pie. Have you ever had a craving, an itch that just would not go away? A longing for something that kept you up at night, bugged you all day long and then finally forced ...


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Think outside the pepper when it comes to fillings

By Dixie Burmeister

February and March’s great sales on bell peppers of all colors have me hungering for Mom’s family-famous stuffed green bell peppers. She always serves them on a bed of chopped iceberg lettuce. It’s tradition — they ...


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The universal 
love language

By Suzanne Hanzl

Growing up, I always knew my family loved one another. There was never any doubt. We were just not as verbal or as affectionate as some other families. However, when I met my husband, I knew instantly he was the hugging type. Despite this ...


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Wine Openers: PUT A CORK IN IT!

By Dave Buchanan

One lament wine writers often hear is we tend to write excessively about our local wineries. Not just me, of course, but every writer pinballing around what generically are known as “smaller markets.” Usually this refers to any ...


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