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Aurora

Pure Colorado

Tidbits

Dining

Recipes

A one-pan chili with maximum flavor starts with toasted rice

While the rice cooked, we prepared our ingredients for a quick but flavorful chili. We found that treating ground beef with salt and baking soda ensured that it would remain moist and tender, even with a short cooking time. Blooming ground cumin, minced garlic, and chipotle chile powder boosted their potency, which contributed complex flavor to the finished chili.

A one-pan chili with maximum flavor starts with toasted rice

We started by toasting and simmering the rice, flavoring it with lime zest and juice to brighten it up. We then transferred it to individual serving bowls, which we kept warm in a low oven.

To cook a center-cut tenderloin, we use a reverse-sear

Tying the roast at intervals with kitchen twine made it more compact and helped give it an even shape, which promoted even cooking. To up the tenderloin's mild flavor and help it hold on to its juices, we salted the roast before cooking. A smear of softened butter added before cooking also helped counteract the leanness and mildness of this cut with a minimum of fuss.

Never make dry or overcooked salmon by using a multicooker

Cooking the salmon on a foil sling made it easy to transfer in and out of the multicooker, and propping the fish up on lemon slices insulated it from the direct heat.

Morning buns combine richness of croissant with cinnamon bun

For a simpler route to a yeasted, croissant-like pastry, we added a packet of yeast to a quick puff pastry dough. We created long, thin pieces of flake-producing butter by adding chilled butter to the dry ingredients in a zipper-lock bag and rolling over it with a rolling pin. Orange zest and juice offered sweet, citrusy brightness.

Sustainable Living

Less beef, more beans. Experts say world needs a new diet

"The evidence is not as strong as it seems to be," Ioannidis said.

Artificial dyes fading, but food will still get color boosts

"People used to get all the coloring all over their fingers. We now kind of laugh at that," said Richard Matoian, executive director of the American Pistachio Growers, a trade association.

American Buffet

Colorado Bar