Colorado Table

This March 2, 2015 photo shows fresh and creamy asparagus soup with tarragon in Concord, N.H. (AP Photo/Matthew Mead)

Speaking of color, it also helps to barely cook the asparagus before pureeing it, and to reheat it only briefly after it is pureed. In general, the longer a green vegetable cooks, the grayer it becomes.

FILE - This May 5, 2014 file photo shows Jacques Pepin in New York. The French chef who introduced generations of Americans to refined cuisine, is recovering after suffering a minor stroke. Pepin, 79, was at his Connecticut home with friends Sunday evening, March, 22, 2015 when he began displaying symptoms of a stroke. He received prompt treatment and was released from the hospital Tuesday, March 24, 2015 according to his daughter, Claudine Pepin. He is expected to make a full recovery. (Photo by Andy Kropa/Invision/AP, File)

“Oh my god, he made soup this morning,” she said. “I will do my best to lighten the load, but he’s not of the mind to cancel anything. Honestly, he wanted to go to IACP. He’s like, ‘I’m talking. I can walk. Let’s go.'”

In this Thursday, Nov. 27, 2014 image from video, Kyaw Naing, a slave from Myanmar, looks through the bars of a cell at the compound of a fishing company in Benjina, Indonesia. After working for three years on a Thai trawler, sometimes enduring beatings with the bones of sting ray, he begged his captain to let him return home. "All I did was tell my captain I couldn't take it anymore, that I wanted to go home," Naing says. "The next time we docked, I was locked up." (AP Photo/APTN)

“All I did was tell my captain I couldn’t take it anymore, that I wanted to go home,” said Kyaw Naing, his dark eyes pleading into an Associated Press video camera sneaked in by a sympathetic worker. “The next time we docked,” he said nervously out of earshot of a nearby guard, “I was locked up.”

“We’re perfectly happy to have folks to understand if there’s GMOs or not in their food,” Pompeo said in an interview with The Associated Press. “It is simply not the case that you can have affordable food that is safe and 1,000 different rules.”

In this Thursday, March 19, 2015 photo, a waiter serves a couple at WastED in New York. Dishes using scraps and other ignored bits comprise the menu at chef Dan Barber's WastED, a pop-up project at one of his Blue Hill restaurants intended to shed light on the waste of food. (AP Photo/Mary Altaffer)

“Really, the larger issue is how do we create a culture of eating that utilizes the entirety of the food system. To do that we need chefs and restaurants to start the conversation,” Barber said during a recent busy night of service at WastEDny, capitalized to emphasis his hope of educating the unenlightened.

This March 2, 2015 photo shows grilled pear and blue cheese sandwich on cinnamon raisin bread in Concord, N.H. (AP Photo/Matthew Mead)

I decided to try something similar with my sandwiches. Instead of a very hot open skillet, I used medium-low heat and covered the pan. This created just the right environment to slowly toast the bread while gently melting the cheese inside. Presto! Grilled cheese perfection!

This March 23, 2015 photo shows mixed cocktails, from left, an old fashioned, a vodka gimlet, a Bull Shot, a dry martini and a bloody mary. "The culture of the cocktail really exploded in the '60s," says Maureen Petrosky, author of "The Cocktail Club." Suddenly there were cocktail dresses, new glassware, bar couture, Tiki drinks. The cocktail hour had its own wardrobe. (AP Photo/Matthew Mead)

“Cocktails were struggling because they were kind of for the square, old-establishment types, they weren’t for the new generation,” says Wondrich, drinks columnist for Esquire magazine. Old-school bartenders were retiring and “getting replaced by young wannabe novelists and actors and not people who were going into it for a profession.”

In this photo provided by Woman's Day shows "egg chicks," created by adding facial features, and personality, to traditional deviled eggs, which appear in the April 2015 issue of Woman's Day magazine. Prepare a brunch table for Easter that's big on charm and low on effort by crafting only one or two special decorations for the family occasion.  (AP Photo/Woman's Day, Kat Teutsch)

“A couple of special touches will make it feel like a more special gathering,” says Taryn Mohrman, senior lifestyle editor at Woman’s Day magazine.

This Oct. 16, 2014 photo provided by Linda Lombardi shows a bowl of miso ramen soup at the Shin-Yokohama Raumen Museum in Yokohama, Japan. The museum is a food theme park devoted to ramen noodle soup. Visitors can try different varieties of the soup. The type pictured here comes from Kyushu in the south of Japan. (AP Photo/Linda Lombardi)

At the Shin-Yokohama Raumen Museum (the extra u gives the word a retro feel), you’ll find nine shops showcasing different styles of ramen. The English brochure helpfully describes the soup at each, noting whether the noodles are straight, curly or wrinkled, and how thick they are using a five-point scale. The richness of the broth is also rated on a five-point scale.

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