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Denver, Colorado

“Thar’s gold in them thar hills! Pike’s Peak or Bust” More hype than actuality as it turned out, the slogan drew fortune seekers to Denver environs in 1858 and many stayed. Forged on the eastern slope of the Rockies, the city grew as a supply center for westward-bound wagon trains. The railroad’s arrival in 1870 brought another wave of settlers, plus grist mills for western wheat and numerous stockyards. Today, a skyline of modern office towers marks Denver as the Rocky Mountain region’s principle commercial, financial, and industrial hub. Food traditions in the mile-high city reflect its diverse population and frontier town history, from hearty cuts of beef to buffalo steaks. Teeming with baristas, drive-throughs, brewpubs, pork mains, superb Tex-Mex fare, Asian restaurants, sandwiches (maybe the Denver or Western omelet/sandwich was invented here, although food historians wonder), and barbeque, of course, Denver offers an all-American feast.

	Featured Cook Jenny Cooking Level: Beginning Home Town: Denver, Colorado, USA
About me: I enjoy travelling and trying new foods! My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Andrew Umyn

Cooking Level: Intermediate

Home Town: Columbus, New Jersey, USA

Living In: Denver, Colorado, USA

About me: I'm 6'1", 195 lbs of pure white chocolate... more to come, when I am not busy cooking.

Tondra

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Gainesville, Georgia, USA

About me: I have always enjoyed entertaining people with good food. Being a young woman out of college there never seems to be a shortage of hungry young folks around my household. My famil…
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NannersMom

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

About me: Originally from Guam, where the best food lies. Lived in all kinds of places, tasted all kinds of foods. I have a passion for food and I love trying different things.

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Newest Reviews

Overnight Caramel French Toast

Reviewed on Jan. 5, 2009 by PREGOCOOK

Okay - not that I shouldn't have known from the ingredients... but this weas like eating a CANDY BAR for breakfast. I only had one piece and I seriously feel the need to drink a lot of water to try to counteract all the SUGAR first thing in the morning. I used regular bread since that's what I had on hand and it was soggy... eeeeewwwww! So after baking it for 45 minutes I then put it in a pan and fried it (no more butter, just sprayed the pan) and it gave it a nice crispy kind of texture. It was just not the greatest thing for breakfast... for sure the sugar on top is overkill - if you wanted to make this I would suggested leaving out the sprinkled sugar and just doing cinnamon. And then just eat VEGETABLES the rest of the day.

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Butterscotch Bread Pudding

Reviewed on Jan. 5, 2009 by Deanna Foote

My husband said he wanted a bread pudding for Christmas dessert, so I gave this one a try. I made it exactly as directed and we thought it was so good with a little freshly whipped cream. I wish the recipe divided more easily as it was too much for our small family. I didn't care for it cold - the taste was alright but the texture I thought was not that pleasant. Overall though I give it 5 stars because it was so wonderful and full of gooey bubbly goodness fresh from the oven. The smell was out of this world too.

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Teriyaki Pork Tenderloin

Reviewed on Jan. 5, 2009 by Dana

This is a really easy recipe that my boyfriend goes crazy for! I've made it twice - marinating it over night both times - and even adding a dash of Chinese Five Spice powder for a little kick! YUM!

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