Eudora Living

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.
Food: Area farm’s hydroponic lettuce growing in popularity
September 12, 2012
Two Sisters Farm is the only commercial farm in the area specializing in hydroponics, or soilless growing, and their lettuce has been catching on around Lawrence and Johnson County since their first harvest this spring.
Food: Complex barbecue flavors, easy recipe
September 12, 2012
A few years ago I created a recipe for a killer barbecue sauce. It was exactly the way I like it — thick, rich, a lot savory, a little sweet and bursting with cumin, smoked paprika and so many other delicious seasonings.
Tortellini masquerade as croutons in a robust Caesar
September 5, 2012
After several years of “green is evil” behavior by my son, I recently — finally! — managed to persuade him to try Caesar salad.