0

Perfecting the Art of the Cocktail: Two Fresh, Easy Recipes

Venturing into the world of cocktails can be an intimidating journey. For many of us, ordering a cocktail at a restaurant—let alone making one on our own—can feel a bit like understanding a [...]

1

Some Like It Hot: Spicy Recipes to Cool You Off This Summer

Have you ever noticed that spicy foods tend to be popular among cultural groups from hot climates? From Southeast Asia, India and Africa to the Caribbean, Central America and South America, the [...]

0

Chef Jim’s Linguine with Clam Sauce

Celebrating Chef Jim’s anniversary at The Cork with a favorite recipe Hey everyone: on this day 36 years ago (that’s Oct. 10, 1981 for those who don’t want to do the math), Chef Jim Smailer [...]

0

Spring Recipe: Chef Jim’s Asparagus Risotto

Rain, sleet or snow, we’ve been hitting the Boulder County Farmers Market every Saturday. Why even bother on a snowy Saturday? Because you only get a short window for asparagus, and come hell or [...]

0

Recipe: Chef Jim’s Holiday Oysters

Looking for a new family favorite? The holidays around the Smailer house wouldn’t be complete without this warm, cozy heirloom dish. Ingredients: Serves 3 people 1 fennel bulb (trimmed, cored and [...]

0

Chef Kirsten’s Belgian Chocolate Mousse Recipe

BELGIAN CHOCOLATE MOUSSE RECIPE Yield: 16-18 (4oz) servings Ingredients 14 oz bittersweet chocolate 4 oz milk chocolate ½ cup warm coffee ¼ cup liquor (Grand Marnier, kahlua, crème de cacao) 4 [...]

0

We love June!

The Boulder Farmers Market is in full swing, and we’re excited about the gorgeous seasonal and local veggies we find there. Greens are finally in season, and Chef Jim is already crafting ways to [...]

1

May: One of Our Favorite Food Months

In Boulder you can always confirm the arrival of spring with the sights and sounds of our legendary farmers market. Booth after booth, the market seems to expand each year, marking the arrival of [...]

0

Recipe: Pea Shoot Pesto

Ingredients: 2 packed cups of pea shoots 1/2 cup of fresh basil 1/4 cup of spring onion or scallion chopped 1/4 cup of lightly toasted piñon nuts (preferably Italian) 1/4 tsp. of black pepper [...]

0

Recipe: Asparagus Ravioli

Ingredients: 1 bunch asparagus, trimmed and cut into 1/2 inch pieces 2 spring onions, coarsely chopped 1 cup ricotta 1/4 t. nutmeg 1/2 cup plus more for topping of Reggiano Parmigiano, grated 1/2 [...]

page 1 of 3