HeyJaredKatherine Roberts
- Indexed articles, last 90 days
- 6
- Latest publication
- Sep 25, 2026
- Outlet visibility, for Aspen Times
- Top 500K sites
- Earliest in this view
- Jul 17, 2026
Latest articles
Foodstuff: Cozy cooking (opens the original)
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Fall is hardcore falling. After drying out from a few super soaker days (“We need the moisture!!”), I am ready to settle indoors, christen my fireplace for the season and soup and stew it up. I did a test-run a few days ago on one of my favorite spicy, savory dishes-in-a-bowl and now welcome the end of September with open arms. This gumbo recipe, from “The Encyclopedia of Cajun & Creole Cuisine” by Chef John D. Folse, was originally published in 2004, and it’s my go-to for Cajun cooking, recipe
Foodstuff: Magic bullet (opens the original)
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Hey everybody, it’s my annual “Is zucchini coming out of anyone else’s ears?” Foodstuff column! And this year, I have an exciting new tool in my culinary arsenal. I recently inherited a Nutribullet Magic Bullet from the Spaghetti Assassin. Apparently, he inexplicably had two, one still brand new in the box, so I now have a handy dandy personal blender adorning my kitchen counter. I got a blender, and he keeps blending into my life, in the form of piles of boxes adorning my attic (some of which
Foodstuff: Sweet and savory (opens the original)
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The Foodstuff column seems to have officially become the “I’m hot, what am I supposed to cook now?” bi-weekly bulletin. But current conditions have forced me to think more creatively about what I’m doing in my kitchen and try a few new recipes, with delicious results. My latest culinary endeavor comes from one of my favorite sources, The New York Times Cooking section, and the sweet and salty salad combines a few of my favorite no-cook ingredients and a stellar summer fruit. When a black diamon
Foodstuff: Sweet and savory (opens the original)
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It’s been too hot to cook. I spend most of my days strategically working on my laptop, wandering around my house and moving from room to room with the shades drawn and a box fan pointed directly at my face. I feel like I said the same thing in a food column a few weeks ago, but it bears repeating. I’m feeling hot, hot, hot â and not in the fun, Buster Poindexter way. To that end, I’m mostly sticking to meals consisting of charcuterie plates or vittles I can throw on the grill. I recently dug u
Foodstuff: Presentation matters (opens the original)
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I pulled away from the roundabout, on to Castle Creek, and turned right just before the hospital. Despite having my car’s air conditioning full blast, I could feel the nervous sweats creeping on to my carefully selected dress with the half-moon watermelon print. As I drove toward Pitkin County Senior Services, my panic grew when every parking spot was full and there was a line out the door.  I had arrived on what appeared to be grilled burger day, an apparently extremely popular lunchtime offe
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