Additional tips to adjust for high-altitude cooking (… do the opposite to adjust high-altitude recipes for sea-level cooking!):
Hard boiled eggs are tricky at high altitude.
The liquid in soups and stews evaporates during cooking. Add 25% more cooking liquid than the sea level recipe calls for.
Air pressure is lower, so foods and baked goods can take longer to bake in the oven. You may need to increase the temperature and/or increase cooking time. Start with one or the other and see how it works.
When grilling, avoid direct heat so foods don’t dry out and baste meat last 5 to 10 minutes to add extra moisture.
Because the boiling point is lower, liquid tends to evaporate quicker. When making soup or rice, increase the liquid by 15-20% and add a few extra minutes of cooking time.
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Source: Kelley Epstein