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Restaurant Roundup: Acorn at The Source, Denver

October 30, 2014 | Restaurants

acorn denver saffron risotto with tomatoes basil-1

Ahi tuna on heirloom tomatoes When my daughter comes to Denver from the Colorado mountains where she lives, she usually suggests dinner at a great restaurant, aka, one where she wouldn’t necessarily want to foot the bill, but one that she is dying to try. Although I’ve been to Acorn before for brunch, I was […]

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Lamb Shanks with Merguez Seasoning (Sous Vide)

October 27, 2014 | Meat & Poultry, Technique, Tools

lamb shanks sous vide-1

I’ve been going a little crazy with the sous vide around here, ever since the kind folks at Sous Vide Supreme sent me a machine earlier this month to test recipes and blog about. My first attempt, the Bison Rump Roast with Porcini Rub, was a touchdown, Peyton Manning style. Precise. Decisive. No hesitation. Called […]

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Braised Pork with Garlic-Sage-Lemon Cream Sauce

October 23, 2014 | Meat & Poultry, Sauces

pork lemon garlic sage cream sauce 1-1

When I travel I make use of the time on the road to read through my stack of food magazines, and my list of things I’d like to try making at home grows and grows. Although I keep a running list on my iPad of these inspirations, I find that the list grows faster than […]

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Cookbook Giveaway: 101 Things To Do With a Pickle

October 20, 2014 | Informational

101 things to do with a pickle

There all sorts of cookbooks in the world – everything from glossy, full color books like my two cookbooks to tiny books that are almost like recipe cards. The “101 Things” series of cookbooks fall somewhere in between. They aren’t fancy by any means, but they are inexpensive ($9.99) and packed with lots of – […]

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Sous Vide Bison Rump Roast

October 16, 2014 | Meat & Poultry, Technique, Tools

You may or may not be a food geek like me, but chances are you’ve experienced a cut of meat, that while cooked to the desired temperature, was just not edible because it was so tough. Before sous vide techniques, healthy cuts of meat like lean bison or game meat could only be cooked low […]

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Seeded Savory Muffins

October 13, 2014 | Breads, Tools

seeded savory muffins 1-1

Quite some time ago I was sent some silicone baking muffin liners from The New York Baking Company. I don’t usually take a lot of free things to blog about, as many times I’m offered products that I don’t really use or don’t support. But if there is one thing I make all the time, […]

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Spiced Sour Cream Plum Bread

October 5, 2014 | Breads, Breakfast, Desserts, Food

spiced sour cream plum bread-1

Today would have been my dad’s 81st birthday. He loved sweets (which I’m sure contributed to his health challenges) and he would have loved today’s post. He was my biggest fan, I’m certain of that. After he died, I found an email from him from a Christmas dinner a year or two before. It said […]

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Why I Do What I Do

October 2, 2014 | Informational

michele morris chef whites square small

Ever wonder how I got into doing what I do? Want to learn what I’m passionate about? I didn’t start my career in the food and wine world, but ever since I launched my business over 8 years ago, I can’t imagine doing anything else. I was recently interviewed for a possible news segment about […]

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Plum Membrillo (Plum Paste)

September 29, 2014 | Appetizers, Condiments, Food

plum membrillo 1-1

Every year I search for new things to make out of plums. I have two Italian prune plum trees, and they never disappoint. But when faced with thousands of plums, even after sharing with friends and food pantries, I need recipes!

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Mac and Cheese for Adults

September 25, 2014 | Food, Pasta & Pizza

mac and cheese with chicken 2-1

Do you ever hear about some food, and then feel compelled beyond your control to get in the kitchen and make it? A friend of mine recently told me about a mac and cheese cook off that she was able to enjoy in Aspen just a few days before Eater Denver ran a piece about […]

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Plum Brandy

September 22, 2014 | Beverages, Food

plum brandy 7-1

Guess what I have in my pantry? Yep, that is some hooch in the making. To be exact, it’s 12 mason jars, filled with plum brandy, fermenting for the required 90 days. I would not have ever thought of this unless the moms who came to harvest plums with their kids hadn’t tipped me off. […]

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IFBC 2014: Making the Most of a Food Blogging Conference

September 18, 2014 | Food, Informational


I just arrived in Seattle last night, and I’m gearing up for the IFBC conference that starts tomorrow night. This isn’t my first blogger conference – I’ve been to BlogHer Food, a Foodbuzz conference, and IFBC in the past – so this year I’m working to maximize my time here, combining the conference with a […]

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Jalapeno Plum Chutney

September 15, 2014 | Condiments, Food, Fruit

plum jalapeno chutney 1-1

It’s the height of plum harvesting season around here, and every year I’m looking for something new to do with all of my plums. I have quite a few recipes already on this site, but not a chutney – at least until now.

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Harvest Season and Why I Love It

September 11, 2014 | Condiments, Food, Technique

plum harvest unger kids-1

Every year, as we laze through the last hot days of August, I watch the kids return to school, wandering past my plum tree on the way, and I start getting excited for the harvest season. My plum trees are barely a few years old, but I get fruit in giant clusters that look like […]

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Holiday Cooking Classes

September 10, 2014 | Food, Informational, Technique


Do you stress out about how to get the perfect holiday meal on the table? Do you end up so exhausted doing it that you just can’t enjoy the day with family and friends? Well fret no more! In October, I’ll be teaching a special cooking class as part of Douglas County Libraries Season’s Eatings […]

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No Recipe Required: Pasta Primavera Carbonara

September 8, 2014 | Food, One Dish Meals, Pasta & Pizza

pasta primavera carbonara-1

This is a short lesson in how to cook without a recipe. It’s how I cook at home for dinner most nights. It’s how I learned to really become a cook, to break free from recipes, to become comfortable with creating.

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Restaurant Reviews

  • kitchen denver sauteed greens with garlic
  • coohills denver chefs up front poached egg on brioche with truffles
  • squeaky bean denver salmon with radishes 1
  • tapas
  • spuntino denver tuna salad
  • aspen the wild fig alamosa striped bass-1
  • mccormick and schmicks lobster salad

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About Michele

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