It shouldn't surprise anyone that a person who helps raise amazing meat in the most humane and sustainable way possible also knows how to cook it. MaryKay Buckner, the matriarch of Buckner Family Farm in Longmont, used to hate meatloaf as a kid, but then she created...
While we all have kitchen blunders, creating a special meal for a loved one, or soon-to-be loved one, doesn’t have to comically fail. In fact, with the right steps it can be glorious, no matter what happens along the way.
Lamb ribs may not sparkle in the spotlight like pork or beef ribs do, but this cut of meat certainly has a place at the table. Our lamb ribs come from Buckner Family Farm in Longmont, where the sheep are raised on open pasture and eat fresh grasses in the summer and...
Choosing truly pastured chicken is the best way to ensure your family is eating the best quality food, Truly pastured chickens: The chickens live life on a rotating pasture, they are fed the best food, there are enough birds for us to keep supply constant, and the...
At the sleek Spanish tapas restaurant Ultreia in Downtown Denver's Union Station, chef Adam Branz gives some heat to his chicken with piri-piri sauce. Piri-piri is a Portuguese sauce that highlights the small piri-piri (also spelled peri-peri) chilies. While it's made...
Our meat is good on its own, but let's be honest, adding a dash of spice to the steaks, chicken thighs and pork chops makes a meal sing. A while ago we started offering spice blends from Denver's The Spice Guy, run by Zach Johnston. Zach spends a lot of time sourcing...
Are you wondering what on earth to do with those chicken livers you found in your Locavore Delivery box? Wonder no more-Denver Cooking Classes has created the perfect recipe for you-a creamy, flavorful, decadent chicken liver pâté perfect for a New Years Eve spread, a...
Cook Colorado lamb from nose-to-tail with this handy guide on the different cuts of meat.
In Denver there's a little restaurant called Beast + Bottle, which is run by chef Paul C. Reilly and his sister Aileen V. Reilly. The pair strives to use as much local food as possible, and pasture-raised lamb is one of the top meats found on the menu. Paul orders his...
Let's get to the marrow of the subject right away, making your own bone broth is easy, cheaper and you have complete control over what goes into the liquid. After all, would you rather be pouring a pale substance out of a carton from who-knows-where or, sipping on...