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A simple salad, made any way you want

By Dixie Burmeister

It took me a while to discover that my guy, Fred, doesn’t like lettuce-based salads nearly as much as he likes the vegetables that go in the salad. This revelation occurred after a taco salad dinner, where I diced vegetables and placed ...


Love ribeyes? For a low-cost, lower fat option try tri-tips

By Suzanne Hanzl

I feel like the Grand Valley has been on a roller coaster of seasonal change the past few weeks. I know warmer temps are just around the bend, even if we are under a blanket of icy hail. The last day of school is upon us and energy is high. ...


‘Winelands of Colorado’ creates ‘wine adventure’ for readers

By Dave Buchanan

Writer Hugh Johnson once described winemaking as “an unforgiving business” and winemakers as “dedicated and driven — if occasionally self-deluding — souls.” Anyone familiar with Colorado wine country would ...


Hugh Johnson captures six decades of wine writing in latest book

By Dave Buchanan

Hugh Johnson, perhaps best-known in the wine world for his magnificent and decidedly heavy-weight tome “The World Atlas of Wine,” has a new book. The latest work bears the understated title “On Wine” and is, as the ...


Dress up pasta to get other ingredients to the table

By Suzanne Hanzl

While I find most of the world is running away from pasta and other yummy gluten-filled foods, I still find pasta an excellent vehicle for those of us who can enjoy gluten. Our family is faced with some food challenges, just as many ...


Time to shell out

By Dixie Burmeister

I’ve loved tacos ever since I had my first one when visiting Colorado from the Midwest many years ago — long before Mexican cuisine became so popular everywhere. Soon after moving out here, we made Saturday night our taco night, ...


Obsessed with asparagus

By Suzanne Hanzl

Ah, asparagus, how I love you so.  It is almost embarrassing how much asparagus I have been purchasing lately. I am at the point now when I bag it and toss it in the shopping cart I do so surreptitiously, so as to not get caught. I feel ...


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 ...


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 ...


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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