Off the Beaten Plate: Chicken gizzards at Set ‘Em Up Jack’s
May 20, 2015
When in doubt, fry it. That’s the takeaway from this week’s Off the Beaten Plate, which took us to Set ‘Em Up Jack’s in search of chicken gizzards.
Bite Sighs: Turn sourdough starter into chocolate cake
May 20, 2015
After explaining to my husband that no, I wasn’t actually keeping six jars of foaming wallpaper paste in the kitchen, I decided that something had to be done about the sourdough starter before it exploded and took over the whole house.
Off the Beaten Plate: Chinese Burger at 8 Flavors
May 13, 2015
It’s easy to walk into 8 Flavors and assume that the advertised “Chinese burgers” are some sort of wacky, modern riff on an American staple. After all, Americans invented the hamburger, right? Wrong.
Cooking from Scratch: Homemade sauerkraut a tasty lesson in fermenting
May 13, 2015
If you’ve never tried making sauerkraut yourself, you most certainly should. It makes a great first project for anyone new to the world of fermenting foods.
Delicious/Nutritious: Sweet, colorful carrots for most any meal
May 13, 2015
Carrots are vaunted for their copious amounts of beta-carotene, the carotenoid that the body converts into vitamin A necessary for healthy eyes, skin and immune system. But they’re more than just a vehicle for antioxidants: they’re delicious — sweet and crunchy, with a flavor that can fit almost any meal.
New Crepes & Taters restaurant window offers sweet and savory pancakes, Belgian-style fries
May 6, 2015
Crepes & Taters boasts 20 different varieties of the thin French pancake, from sweet to savory, along with Belgian-style fries.
Lawrence Libations: Draft Brew at Alchemy Coffee and Bake House
May 6, 2015
How does a glass of cold-press coffee come to look like (and sort of taste like) a pint of Guinness? That’s the question we hoped to answer in this week’s Lawrence Libations.
Kansas Food Truck Festival expands roster in second year
05:18 p.m., April 29, 2015 Updated 09:59 p.m.
More than a dozen food-on-wheels vendors will make an appearance at the second annual Kansas Food Truck Festival this weekend in Lawrence’s Warehouse Arts District.
Off the Beaten Plate: Strange Chicken at Jade Garden
April 29, 2015
At a place where you can dine on such Chinese delicacies as “pork blood with innards” and “spicy intestine with tofu,” we have to admit that we were expecting something a little more, well, weird, when we ordered up a plate of Jade Garden’s “Strange Chicken” earlier this week.
Off the Beaten Plate: Coconut soup at India Palace
April 22, 2015
For those of us who can’t get enough coconut, India Palace’s creamy but refreshing coconut soup is the perfect appetizer or even dessert.
Cooking from Scratch: Lemon posset a polite dessert
April 21, 2015
Often made with just three ingredients — heavy cream, sugar and citrus juice — a posset is lighter than pudding or custard but no less delicious.
KU dining halls work to be sustainable, reduce food waste
April 19, 2015
Dozens of Kansas University students line up in dining halls to have their plates piled with the foods of their choice. For some, this is the second or third plate. When they are done eating, the plates go on a conveyor belt and are whisked off to be cleaned, often with food still covering the plate. Few students ever think about what happens to the leftover pizza crust, uneaten vegetables or used napkins from there, but this waste is a big concern to those in charge of dining services. By McKenna Harford
Garden Variety: Now’s the time to plant asparagus
April 18, 2015
The modern conveniences of grocery stores and worldwide shipping make it easy to get almost any kind of produce any time of year, but some fruits and veggies, including asparagus, just taste better when picked up fresh and local.
Bite Sighs: Satisfy a sweet tooth with buttery almond sugar cookies
April 15, 2015
When my sweet tooth talks, I pay attention. A few days ago, the tooth in question asked for sugar cookies with almonds, and I was happy to comply.
Off the Beaten Plate: Duck carnitas at Merchants Pub and Plate
April 14, 2015
Carnitas, a mainstay of Mexican eateries pretty much everywhere, usually involves braising or simmering pork in oil or sometimes lard until the meat is melt-in-your-mouth tender.