- Food: Bison, the other red meat, gains popularity
- November 28, 2012
- Nothing says “Yum!” like a bit of nomenclatural confusion… Especially with a side of near extinction. But that’s what you get once you venture down the culinary path with bison, an alternative red meat that is showing up at more and more grocers nationwide.
- Food: Rugelach: A Jewish cookie you can give to anyone
- November 20, 2012
- You don’t have to be Jewish or celebrate Hanukkah to love these rugelach, which is made with sour cream instead of cream cheese, making the pastry lighter and flakier than most rugelach.
- Food: Great turkeys need great classic sides
- November 14, 2012
- The turkey may be the centerpiece, but a classic Thanksgiving dinner simply isn’t complete without a bevy of traditional sides.
- Food: Thanksgiving is about tradition, so don’t do fancy
- November 7, 2012
- Year after year, the glossy food magazines scream that you have to tart up your turkey and pimp out your pumpkin pie. But the truth is, when it comes to Thanksgiving, most of us don’t want exciting, new-fangled dishes. We want classic, comforting food.
- Food: Recipe for Cider Brined Turkey with Sage Gravy
- November 7, 2012
- The flavors of apple cider, brown sugar, sage and black pepper end up being at once subtly sweet, but also boldly savory.
- Food: More than just another sausage — a chorizo primer
- October 31, 2012
- At its most basic, chorizo is a sausage made from chopped or ground pork and a ton of seasonings, often including garlic. The flavors are deeply smoky and savory, with varying degrees of heat. Most are assertive and peppery, but not truly spicy.
- Food: Sweet ‘n’ salty — Nutella, pretzels and white chocolate together at last
- October 24, 2012
- These cookie bars have mini pretzels and white chocolate chunks in the cookie dough. The Nutella is scooped straight out of the jar and sandwiched safely between layers of dough.
- Food Q&A: Opening winter squash doesn’t have to be difficult
- October 24, 2012
- After hiding all that flavor and those nutrients inside them, nature certainly didn’t make hard-shell squashes easy to open.
- Food: Offal gets gourmet treatment at trendy eateries
- October 15, 2012
- Animal brains, glands, tails, intestines, feet and other organs are nothing new at many ethnic eateries. But the oft-spurned meat parts known as offal have made their way into some of the area’s hippest mainstream restaurants, where chefs say foodies and more timid diners alike seem to be nibbling.
- Food: Pear crisp takes on fall spice
- October 10, 2012
- Ground cardamom gives this simple fall-friendly crisp a sweet-spicy flavor that you will smell as much as taste.
- Food: Carrot soup is creamy, smoky
- October 10, 2012
- With its robust blend of sweet, creamy, spicy and smoky flavors, this soup is perfect for a chilly fall afternoon.
- Food: Nature at work on honeybee farm
- October 3, 2012
- Buzzing bees blanket the tray of honeycomb in Richard Bean’s bare hands. At close range, their striped abdomens and delicate wings are visible in detail. After 40 years of keeping bees, Bean still marvels at them.
- Food: Will new law water down Kansas wines?
- September 26, 2012
- Little-known fact: Even though your wine came from a Kansas winery doesn’t necessarily mean it has many — or any — Kansas grapes in it.
- Tonganoxie resident’s barbecue team coming to a TV near you
- September 14, 2012
- Truebud BBQ teammates Tim Grant of Tonganoxie and Boyd Abts of Eudora announced this week they’ll be one of three Kansas City area teams appearing on Season 4 of BBQ Pitmasters.
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Point of View
What do you think about a proposed ban on smoking in public places such as restaurants, bars and workplaces?
As much as I hate government interfering with our lives, I love the smoking ban. Going out in Lawrence is so nice without smelling cigarette smoke at your table while eating.
