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!

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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Cantaloupe

By Linda Hoffman | January 14, 2013

Colorado cantaloupe is not at the farmers’ markets yet, but will be within just a few weeks.  When fully ripe, cantaloupe is meltingly sweet and delicious, perfect for the stretch of hot weather we’ve had.  I serve it as an appetizer, sliced about ½ inch thick, and draped or even wrapped with paper-thin slices of…

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Recommended Books About Food

By Linda Hoffman | January 14, 2013

The day before Christmas, and for those of you haven’t quite finished shopping, here are some last minute gift suggestions for anyone interested in food.  The following are among my favorite books, all published within the last few years, and all well-written, informative and most of them entertaining. Animal, Vegetable, Miracle by Barbara Kingsolver is…

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Balancing Flavors

By Linda Hoffman | January 14, 2013

Imagine a dinner plate filled with nothing but white food: slices of chicken or turkey, steamed cauliflower, mashed potatoes.  Boring, at best.  The same can be said for a plate full of all sweet flavors, boring and cloying; or all sour flavors, boring and mouth-puckering.  Successful cooking is not only about creating layers of flavor,…

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