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Food

Cook with Jayni

Visit the 'Jayni's Kitchen' site and look over recipes.

Want to recreate a delicious dish shown on the show? Visit the searchable database for a decade's worth of recipes to browse through. “Jayni’s Kitchen” debuts at 6:30 p.m. Tuesdays on Sunflower Broadband Channel 6 with repeats throughout the week.

Off the Beaten Plate: Black Forest Crepe at A.B.’s
By Sara Shepherd
May 23, 2013
These are not the crepes of French street carts, folded in paper and easy to eat while walking. They come on plates piled with creamy, syrupy, cheesy toppings. By Sara Shepherd
Fab 5: Desserts with bacon
By Sara Shepherd
May 23, 2013
Bacon: it’s not just for club sandwiches anymore. Putting it in sweet treats, it seems, is now what you might call “a thing” (even Sonic’s doing it). Here are five savory/sweet tastebud trips to be had in Lawrence. By Sara Shepherd
Off the Beaten Plate: Menudo at Tres Mexicanos
By Sara Shepherd
May 16, 2013
The Tres Mexicanos menu describes this simply as “Special Mexican Soup.” It’s so special, in fact, that you can only get it on weekends, and not many — if any? — other Mexican restaurants in town serve it. By Sara Shepherd
The java experiment: Downtown resident opens Alchemy Coffee at 19th and Massachusetts
By Sara Shepherd
May 16, 2013
To see Benjamin Farmer at work is to know why he named his new coffee shop “Alchemy.” By Sara Shepherd
Beer and food — a hoppy couple
Craft beer movement creates flavorful, complex brews that make food taste even better
By Sara Shepherd
May 15, 2013
The craft beer movement — being celebrated this week during American Craft Beer Week — is creating new, flavorful and multidimensional brews every day.
Delicious/Nutritious: And the beet goes on
By Sarah Henning & Megan Stuke
May 13, 2013
“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.” — Tom Robbins, “Jitterbug Perfume”
Lawrence barbecue competition fully fired up on Saturday
By Adam Strunk
May 10, 2013
Hard-core barbecue competitions bring to mind smoked meat, secret sauces, grease-covered hands, but rarely parsley. However, an inside peek into the 15th Annual Sertoma 48 BBQ Cookoff, which will continue Saturday at Broken Arrow Park, 2800 Louisiana St., showed that it’s not all about taste, but presentation. By Adam Strunk
Indian food, fast: New restaurants feed curry cravings on the quick
By Sara Shepherd
May 9, 2013
The Indian food scene along Massachusetts Street isn’t just heating up, it’s speeding up. Downtown Lawrence diners now have four restaurants to satiate Indian cravings, and the three newest are fast-casual or carryout concepts. By Sara Shepherd
Off the Beaten Plate: Peanut Butter Pie at Intorno
By Sara Shepherd
May 9, 2013
This pie has a gooey ribbon of what could be described as peanut butter ganache (if such a thing exists). That’s only the first layer. By Sara Shepherd
Lawrence Libations: Mint Julep at Mariscos
By Sara Shepherd
May 2, 2013
If any cocktail is capable of showing off whiskey’s refreshing side, it’s a mint julep — serious-tasting yet easily sippable. By Sara Shepherd
Off the Beaten Plate: Angel Food French Toast at Five Bar and Tables
By Sara Shepherd
April 25, 2013
As the name suggests, this is angel food cake battered and cooked on a griddle like French toast. It’s served for breakfast, not dessert. By Sara Shepherd
Off the Beaten Plate: Ama Ebi at Yokohama
By Sara Shepherd
April 18, 2013
Ama ebi from the nigiri sushi menu has the best of both worlds — raw shrimp tails and fried shrimp heads. Eat them all whole. By Sara Shepherd
Taking the cake
Local decorator headed to national competition
By Rebekka Schlichting
April 17, 2013
If you’ve ever walked by the cake display case at the Dillons at 4701 W. Sixth St., you may have been stunned by the detail and elegance of Kelli Coleman’s cakes. By Rebekka Schlichting
Public invited to ‘food utopia’ workshop at KU
April 17, 2013
What does a “food utopia” look like? A workshop this week at the University of Kansas will explore the answer by focusing on diverse, interdisciplinary insights about an imagined ideal food system
Bite Sighs: Pineapple cinnamon rolls inspired by the cupboard
By Audrey Lintner
April 17, 2013
Sometimes you just need a little kitchen inspiration. You know those days: You stand in front of the open fridge like you expect something to dance, and you stare into cupboards as though trying to decipher the Rosetta Stone.

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