Colorado Table

Cooking coach Chef Charles Hill poses for a picture as he holds a Canadian certified organic farm-raised King Salmon at the Wegmans, Friday, April 10, 2015 in Fairfax, Va. Organic fish is certified in the EU and Canada because the US doesn’t have any standard. After more than a decade of delays, the government is moving toward allowing the sale of U.S.-raised organic fish and shellfish. But don't expect it in the grocery store anytime soon.  (AP Photo/Alex Brandon)

“The challenge is, will consumers will be willing to pay for it?” says Sebastian Belle, head of the Maine Aquaculture Association, who has advised the USDA on the organic rules. “The markets will decide that.”

FILE - In this Tuesday, April 14, 2015, file photo, Rep. Bryan Avila, R-Hialeah, presents a bill dealing with powdered alcohol during a house regulatory affairs committee meeting, in Tallahassee, Fla. The creator of powdered alcohol, Mark Phillips, is trying to fend off efforts to ban the product in Maine and across the country before it even hits stores. (AP Photo/Steve Cannon, File)

“We’re all trying to get our laws in place before it hits the shelves, and he wants to get it on the shelves as quickly as possible to demonstrate that it’s not a problem,” said Maine Rep. Mick Devin, a Democrat who introduced a bill to ban powdered alcohol after Palcohol’s labels gained approval from the federal Alcohol and Tobacco Tax and Trade Bureau last month.

Daniel Imrie-Situnayake inspects a pair of banded crickets retrieving moisture from a sliced potato in an experimental cricket habitat Monday, Feb. 9, 2015, in Oakland, Calif. (AP Photo/Ben Margot)

“Insects are viewed as what ruins food — a roach in your soup, a fly in your salad. That’s the biggest obstacle — the ick factor,” said Daniella Martin, the “Girl Meets Bug” blogger and author of “Edible: An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet.”

FILE - In this Oct. 9, 2104 file photo, organic body products are seen at a Whole Foods in Washington. Consumer interest in the organic label continues to grow. The organic industry says U.S. sales of their products jumped 11 percent last year alone, to more than $39 billion, despite tight domestic supplies of organic ingredients. And the number of U.S. organic operations has grown by 250 percent since the government started certifying organic products 2002, according to new Agriculture Department data released Wednesday. (AP Photo/Susan Walsh, File)

WASHINGTON | The higher price of organic foods and other products doesn’t seem to be deterring consumers: Sales jumped 11 percent last year, an industry report says. Sales of organics have been rapidly growing since the United States put strict rules in place and began certifying organic products in 2002. According to the Agriculture Department, the […]

This March 16, 2015 photo shows seared king salmon with lemongrass porcini jus in Concord, NH. (AP Photo/Matthew Mead)

“The kings are definitely special,” says Laura Cole, owner and executive chef at 229 Parks in Alaska’s Denali National Park. “They’re just more rich and wonderful. But you have to pay more homage to the fish than to the flavors on the plate.”

This March 9, 2015 photo shows gingery rhubarb compote with piloncillo and orange in Concord, N.H. (AP Photo/Matthew Mead

That hat is called piloncillo and it’s one of my favorites, not only for its deep caramel flavor, but also because as far as sugar goes, it’s as close as you can get to biting down on a stalk of sugarcane itself (a treat I’d occasionally enjoy as a child).

This March 23 2015, shows a pepper steak frittata in Concord, N.H. (AP Photo/Matthew Mead)

To make multiple variations of frittatas for the same meal, I just break it down into multiple pans. So rather than cook one large frittata as described in this recipe, I divide the recipe between a handful of small skillets, allowing me to customize each — sausage for my son, vegetables for myself, etc.


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