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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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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