Weekly Newspaper Column

Chef Linda Hoffman contributes a weekly column in the Fort Collins Coloradoan newspaper.  Previously published articles are archived here on the Come Back to the Table Website.  So if you forgot to clip or print the recipe a few months ago, you may be able to find it here!

Asparagus and Muenster Cheese Quesadillas

By Linda Hoffman | January 24, 2013

Spring has officially arrived, and that brings a welcome change from heavier foods that we’ve enjoyed all winter.  As much as I love beets and butternut squash, I’m ready for something different.  Asparagus fills the bill.  Of course, asparagus is our newest year-round crop, arriving every week, October through March, from Chile.   But at mid-March…

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Brunch Recipes

By Linda Hoffman | January 23, 2013

Brunch is an easy and informal way to entertain over the holidays because so much can be made ahead, leaving only details for the last minute.  Our favorite banana bread and blueberry muffins can be made even a week before and frozen, thawed the day before the event.  Pie crust for quiche can be made…

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Baked Artichoke Hearts

By Linda Hoffman | January 23, 2013

Anyone who has worked with fresh artichokes knows they are members of the thistle family, handled with care.  Actually the immature flower of the plant, they must be harvested young to be edible.  They’ve been cultivated in Italy for at least 2 thousand years and were brought to America by Italian immigrants who settled along…

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Locally Raised Tilapia

By Linda Hoffman | January 23, 2013

Crisp heads of emerald romaine, pale oak leaf, along with bags of red and green butter lettuces greeted the customers at the indoor market last Saturday.  Really fresh lettuce in wintertime is a dream come true for salad aficionados in northern Colorado, and it’s coming from a greenhouse smack dab in the middle of neighboring…

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Apple Coffee Cake

By Linda Hoffman | January 23, 2013

It’s apple season again: crisp, juicy apples of all varieties, some sweet, some tart, but all healthful and nutritious.  Most of us think of either a brown bag lunch addition or something sugary, baked for dessert when we see the new fall crop.  But aside from a tasty, portable snack food, apples are a natural…

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Try Broccoli Raab, Escarole, and Sorrel for Variety

By Linda Hoffman | January 23, 2013

  Cool season vegetables are those that need to mature before the weather turns hot, so need to be planted now.  Summer heat turns the leaves bitter, causes plants to form seed, or shuts off production altogether.  There are loads of delicious cool season vegetables that are easy to grow for the backyard or market…

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Aleppo Pepper

By Linda Hoffman | January 23, 2013

I recently had the pleasure of helping Old Town Spice shop celebrate their 2 year anniversary with a cooking demo, using some of their spices in several dishes for customers to taste.  One of the spices Sean asked me to use was Aleppo pepper, a robustly flavored pepper grown in Syria and Turkey.  Aleppo peppers…

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Add Fish to Your Diet

By Linda Hoffman | January 23, 2013

This year, add fish to your diet.   Cold-water fish are especially good sources of Omega-3 fatty acids, and the fat-soluble vitamins A and D.  Vitamin A comes in two forms: preformed vitamin A comes from animals, found in butter, egg yolks, organ meats, and fish and their oils.  Provitamin A is found in yellow, orange,…

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Chicken Pot Pie

By Linda Hoffman | January 14, 2013

I crave comfort food when it’s cold and snowy.  Now is the time for warming soups on the back burner, for the fragrance of a whole chicken with garlic and thyme roasting in the oven, for simmering pot roast or pork green chile.  From childhood, I remember chicken pot pie with flaky golden crust and…

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Pomegranate Molasses

By Linda Hoffman | January 14, 2013

Pomegranates are in season, their deep red color perfect for the holidays, their seeds glistening like tiny rubies when used in a variety of dishes.  They will be available fresh for only another month, but their juice is in stores year round, either the POM brand found in coolers, or Knudsen’s Just Pomegranate on the…

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Coloradoan Braising

By Linda Hoffman | January 14, 2013

Braising is a cooking technique that is underused, and well-suited to winter menus.  To braise means to cook with moist heat at a low temperature, the pan covered with a lid.  Either at a low simmer on the stovetop or long and slow in the oven, this technique produces meat that is richly flavorful and…

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Basic Beans

By Linda Hoffman | January 14, 2013

There is nothing like a hearty dinner enjoyed around a crackling campfire, as food cooked outdoors seems to have heightened flavor, just plain tastes better.  Perhaps spending the day outdoors, hiking or climbing, stimulates our appetites in the same way it improves our sleep.  But it’s hard to argue with a steaming pot of beans…

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