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Recipes & Techniques
Immerse yourself in the artistry of culinary creation! Explore a treasure trove of recipes and techniques spanning cuisines and skill levels, empowering you to refine your culinary craftsmanship.
St. Patty’s Day recipes for your celebration
St. Patty's Day food doesn't all have to contain copious amounts of green dye. Here are some recipes to put your Boulder culinary school skills to the test.
How To Temper Chocolate
By: Helena Stallings, Culinary Arts Graduate For pastry arts students knowing how to temper chocolate is like knowing how to make a...
How to Make Red Velvet Cupcakes
By: Helena Stallings, Culinary Arts Graduate For Escoffier pastry arts students learning how to make and decorate cupcakes is the highlight of...
5 healthier Super Bowl snacks
There are plenty of nutritious foods that are great appetizers and won't fill you with fats, oils and dismay. Try these five recipes for a healthier Super Bowl.
How to Make Tailgating Chili
With the Super Bowl just days away, we are showing you one of our favorite tailgating chili recipes! Simple, fun,...
How to Make a Roux
By: Helena Stallings, Culinary Arts Graduate For many culinary arts students at Escoffier, the first thing they are taught is how to...
An in-depth look at Sriracha
Not only has this delicious hot sauce taken over our tables, it's earned a documentary, tee shirts, phone cases and even miniature bottles for the fan who travels. Learn more about Sriracha here.
How To Poach An Egg
By: Helena Stallings, Culinary Arts Student Any culinary or pastry arts student will tell you that poaching an egg seems simple,...
How To Make Gluten Free Stuffing
By: Helena Stallings, Culinary Arts Student Even though the autumn harvest is rapidly coming to a close, your holiday dinners can still...
How To Make A Roasted Vegetable Medley
During my culinary program at Escoffier, I had the opportunity to work with several kinds of vegetables and since the autumn...
Three Recipes Every Cook Should Know, From One Chef To Another
By: Ryan Hodros, Culinary Arts Student There are a lot of recipes that are probably best left to the pros—making your...
Last Minute Thanksgiving Recipe Ideas
By: Ryan Hodros, Culinary Arts Student For culinary school grads, Thanksgiving is a great time where you get to show off...
How to Make a Sausage Gravy
By: Helena Stallings, Culinary Arts Student The perfect accompaniment to any homemade biscuit is a breakfast sausage gravy. During my time...
GMO Measure Fails To Pass In Colorado
Election day came and went on Nov. 4 with the bill losing by what was nearly a two to one margin, according to National Public Radio
How To Make Buttermilk Biscuits
By: Helena Stallings, Culinary Arts Student Whether you are a pastry arts student or culinary arts student, everyone needs to know...
How to Make Roasted Butternut Squash Soup
By: Helena Stallings, Culinary Arts Student One of the main reasons why students choose to attend the Auguste Escoffier culinary arts program...
How to Make Pumpkin Bread with a Maple Buttercream Frosting
By: Helena Stallings, Culinary Arts Student The baking and pastry arts are a tough science to master. With baking, by adding...
How to Make Pumpkin Panna Cotta
By: Helena Stallings, Culinary Arts Student When people think of the Auguste Escoffier School of Culinary Arts, many times they fail...
Broncos Game Day Recipes
Football season has finally returned. If you’re like the vast majority of people in this country, this is an exciting...
Inspirado
There’s a Tenacious D sketch from their old HBO special called “Inspirado” wherein the guys finally land a gig, but...
How To Make Grilled Potatoes
By: Helena Stallings, Culinary Arts Student It’s true that the summer season is coming to a close, but I don’t believe...
Making a Potato Puree
By: Helena Stallings, Culinary Arts Student It is hard to find a dinner menu without a side of mashed potatoes, but...
How To Make Hash Browns
By: Helena Stallings, Culinary Arts Student Although many people believe that the potato is native to Ireland, the potato is actually native...
Making Lumpia with Leah Eveleigh
By: Helena Stallings, Culinary Arts Student For me, I believe one of the best aspects of cooking is being able to...
The Dos and Don’ts of Beer Festivals
By: Ryan Hodros, Culinary Arts Student This past Saturday was Ed Fest, a celebration of beer and music held in the town...
Three Easy Last Minute Recipes
By: Ryan Hodros, Culinary Arts Student With enough time and skill, a person can make anything in the kitchen. And I...
How to Make Glazed Carrots
By: Helena Stallings, Culinary Arts Student The first 6 weeks in Escoffier’s culinary arts program is called the Foundations block. This...
Swiss Chard and Roasted Garlic Crostini
Leafy greens are everywhere, here’s a fun, light way to enjoy nutrient dense Swiss Chard. Perfect to bring to any dinner...
Street Food of the Philippines
By: Leah Eveleigh, Culinary Arts Student & Cutthroat Kitchen Winner There are two seasons in the Philippines: rainy season and summer...
Shallot Jam
Enjoy this coffee infused shallot jam on a toasted baguette with grilled steak, pork or chicken. Hungry for more? Attend...
Chocolate Cake with Creme Chantilly & Raspberry Compote
Make this luscious chocolate cake and impress someone you love. Yields 12 servings Ingredients: 2 oz. butter, melted and cooled...
How to Make a Basic Mayonnaise
By: Helena Stallings, Culinary Arts Student One of the most common condiments found in our refrigerators is mayonnaise, or mayo. Although...
Maple Bacon Doughnuts
Indulge Dad this Father’s Day with a homemade Maple Bacon Doughnut. Hungry for more? Attend our home cook class, Gourmet Doughnuts on June...
How to Make a Swiss Buttercream
By: Helena Stallings, Culinary Arts Student The foundation to making a perfect Swiss buttercream is to first make a Swiss meringue. Once...
How to Make A Swiss Meringue
By: Helena Stallings, Culinary Arts Student There are three different types of meringues; French, Italian and Swiss. Each type is made...
How to Cook an Egg Over Easy
By: Helena Stallings, Culinary Arts Student Eggs are considered as one of the easiest, yet most complex foods to cook and...
Fresh Mint Chutney
Trim back the fresh mint growing in your flower bed or garden and make this recipe for Fresh Mint Chutney! Hungry...
How to Properly Zest and Make a Citrus Vinaigrette
By: Helena Stallings, Culinary Arts Student As Culinary Arts student Mark Dinnocenzo demonstrated in the How-To video, the first step in...
Spiced Almonds & Pecans
These spiced nuts make a hearty holiday snack or homemade hostess gift. Makes 3 cups Ingredients: 1 ½ cups whole...
