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!
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…Read More
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…Read More
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…Read More
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…Read More
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…Read More
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,…Read More