The Sentinel

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SENTINEL MUSE: Aurora Pride festival leads a busy weekend of shows, fun and events

Your guide to what’s up, what’s fun and what’s on in and around Aurora this weekend and beyond

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Butter me up: Paris gets its first boutique devoted to France’s favorite fat

How to make crispy Buffalo chicken tacos with collard slaw and a protein-packed ranch dressing

Read our big scoop: Ice-cream cones, the ingenious invention of American immigrants

Once shaped by court rituals, China’s imperial cuisine lives on today

Bryan Voltaggio’s makes his lobster rolls with a flavor-boosting soak

Pure colorado

New shows and festivities on tap across the weekend at 120th annual Arapahoe County Fair

Win a Family 4-Pack to the Arapahoe County Fair from the Aurora Sentinel

SENTINEL MUSE: Fire up the festivals this weekend, it’s curtain up on all kinds of events

GO GLOBAL — Vacation across the planet for free on one Saturday afternoon in Aurora

Aurora Highlands launches art-centric Market in the Park festival series Saturday

SENTINEL MUSE: Summer’s back and so are Havana Street Night Markets

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Dining

Pearl-shaped bubble foods are adding pop to all kinds of menus

Breakfast is booming at US restaurants. Is it also contributing to high egg prices?

It’s eggnog season. The boozy beverage dates back to medieval England but remains a holiday hit

Simple fixes give after-dinner cocktails some holiday flair. Here are 5 recipes from the pros

Throwing a dinner party is a way to connect. Rookies, don’t be intimidated

Turkey wants to regulate Germany’s beloved döner kebab street food

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American buffet

Pamela Anderson recommends Watermelon Granita for a cool, no-fuss summer dessert

A simple no-cook tomato sauce for peak summer heat, from Meryl Feinstein

With a historic 3 Michelin stars, a Mexican restaurant in San Francisco defies stereotypes

The bagel’s journey from Jewish immigrant food to American breakfast staple

This smoky, fire-kissed beef tenderloin with herb butter comes from Canal House

Take advantage of okra’s slime to make pillowy Summer Vegetable Scallion Pancakes

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Drink

Extreme heat is reshaping Italy’s sparkling wine industry with early harvests and nighttime picking

Extreme heat and climate change have forced Franciacorta winemakers, including Berlucchi, to begin harvesting grapes ten days earlier than expected to preserve quality.

August 12, 2026

The latest thing in cocktails is spicy and savory. Tips and recipes for home bartenders

July 24, 2026

Japanese beetle advances through northern Italy’s vineyards and orchards, frustrating farmers

July 21, 2026

For a soothing cup of herbal tea, here’s how to grow and prepare your own herbs

July 10, 2026July 10, 2026

Limoncello, coconut oil and tequila combine for a margarita with tropical notes

May 26, 2026

REcipes

Kat Lieu uses black sesame and miso for an Asian spin on Rice Krispie Treats

Food writer Kat Lieu shares a recipe for Black Sesame-Brown Butter Rice Krispie Treats, featured in her book “108 Asian Cookies.”

July 28, 2026

A hot dog Reuben is the deli classic you didn’t expect to make in an air fryer

July 6, 2026

What’s the perfect American hot dog? Depends where you grew up

July 2, 2026

This Stars and Stripes Pie is designed to wow on the Fourth of July

June 30, 2026

Michael Mina shares an Alexandria-inspired steak sandwich recipe from ‘My Egypt’

June 16, 2026

Tidbits

Copenhagen’s famed Noma restaurant to reopen without founder Redzepi at helm

Denmark’s iconic Noma restaurant is set to reopen on August 5 under new leadership following allegations of abuse against founder René Redzepi.

Once the preserve of elite chefs, sushi-making can be fun

Sushi making is becoming more accessible to people around the world, as chef Tsuneo Suzuki teaches step-by-step instructions to make sushi at the Tokyo Sushi School.

Star of Japanese hit series ‘The Solitary Gourmet’ hopes to share its joy of eating

“The drama is about a man just eating food,” Matsushige said during a news conference in Tokyo on Thursday marking the start of the latest season. “But the simple notion of ‘delicious’ can go beyond the differences of language or ethnicity, something everyone can easily relate to.”

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