Author – The Durango Herald

Ice pops are a quintessential summer treat. Here’s how to make your own.

Few summer treats are as iconic as the ice pop. Hot days, a rainbow of colors dripping down your arm: It’s pure bliss. And it happens to be bliss that you can easily create in your own kitch...

DATE: Jun 23, 2020 | CATEGORY: Food

When life gives you herbs by the fistful, put them to use in sauces, salads and drinks

As I write this, I’m sitting on my patio staring at my herbs. The basil, parsley, thyme, rosemary, cilantro and oregano (back from a one-year hiatus!) are polite and restrained, for now. In ...

DATE: Jun 15, 2020 | CATEGORY: Food

You don’t need a lot of time to make – and then eat – great pickles

Actually, you can pickle that. I’m not suggesting you go to the outrageous lengths of pickling an old shoe or parking tickets (although that would be cathartic ...), as depicted i...

DATE: May 26, 2020 | CATEGORY: Food

Slow cookers vs. multicookers (aka Instant Pots): Which is right for you?

There seems to be little that Americans can agree on these days when it comes to current events, but politics is far from the only arena where we’re divided. Even in the food world, tribalis...

DATE: May 24, 2020 | CATEGORY: Food

How to make a better bowl of guacamole

Food controversies are a dime a dozen these days, but those of us with any long-term memory – or at least those of us in the business of eating – are unlikely to forget the uproar when a cer...

DATE: May 20, 2020 | CATEGORY: Food

How to safely reheat all those leftovers without ruining them

Whether you’re at home and working to stretch your cooking into as many meals as possible or trying to make the most of your takeout dinners, leftovers are a huge timesaver. They can also be...

DATE: Apr 26, 2020 | CATEGORY: Food

Here’s how long those condiments in your fridge and pantry are supposed to last

We’re all spending a lot more time at home now, sifting through our pantries and refrigerators. Produce and meat we know are use it or lose it. But what about all those condiments? You know,...

DATE: Apr 19, 2020 | CATEGORY: Food

Why sourdough baking is a non-starter for me right now

If your social media feeds are anything like mine, you’ve seen them: pictures of sourdough. The Big Boi loaves. The open, airy cross-section views. Even the humble, bubbly starter...

DATE: Apr 12, 2020 | CATEGORY: Food

Dry herbs get a bad rap, but they can be flavor powerhouses. Here’s how to use them.

Dried herbs have a tendency to collect dust in the pantry. You buy a jar of them, use a little and then forget about them or just dip into them occasionally. But now that home cooks are turn...

DATE: Mar 29, 2020 | CATEGORY: Food

A mandoline slices faster and easier than a knife - if you know how to use it

In the kitchen, I think tools generally fall into two categories – must-haves and nice-to-haves. Must-haves possess wide appeal across the board. They’re things it would be hard to do much c...

DATE: Mar 9, 2020 | CATEGORY: Food

Embrace umami and learn to add its savory goodness to your foods

If you’ve come across any type of food writing, you’ve encountered the word “umami.” Maybe it’s that the word is Japanese in origin or just cool-sounding, but often the term is used as a sta...

DATE: Feb 23, 2020 | CATEGORY: Food

The Maillard reaction: What it is and why it matters

I love that it feels like more people know more about food than ever before – and not just because it’s good for business! Understanding cooking methods, and why certain things happen the wa...

DATE: Feb 4, 2020 | CATEGORY: Food