High Country Baking: An elegant, easy pear almond galette

Editor's note: Living in the Colorado high country is pure joy. Baking in it isn't. High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column Copyright 2012 Vail Daily. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. Vail Daily High Country Baking: An elegant, easy ...

Boston and New York -- two great foo(tball)d towns

Typically on this week prior to the Super Bowl, this space is devoted to food that one might find in the host city.

Crystal Ball, Jan. 18, 2012

If it ain’t broke … Last week I wrote about wanting to try a different sugar cookie cut out recipe after two decades of using only the recipe given me by a late aunt. This week I will be writing about the stupidity of trying to fix things that are not broken. The recipe I [...]

On the Menu: The soulful walnut

Eaten alone, pecans are undoubtedly the superior nut. They're sweet and mild, with none of the bitterness imparted by a walnut's skin. But it's that very bitterness that makes walnuts such a soulful ingredient.

Pint-sized pies: Make them in miniature jelly jars and muffin tins

Are you tired of the same old, boring, full-size, homemade pie? Of course you're not. How ridiculous. Hardly anybody makes real pies anymore, and good luck trying to find a good one at most local bakeries, groceries and restaurants. The world needs more pie!