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Food

Cooking From Scratch: Pavlova a sweet but tricky fall treat
September 10, 2014
Pavlova — a marshmallowy cousin to merengue, reportedly named after a Russian ballerina’s tutu — is often thought of as a summer dessert. Instead, I urge you to consider making pavlova in the fall.
Sit down and savor — first Lawrence Restaurant Week kicks off Sunday
September 10, 2014
Does a sit-down dinner complete with aperitif, appetizer, salad and dessert, all in addition to your entree — seem decadent for an average night out? During the first Lawrence Restaurant Week, that kind of dining experience will suddenly become more accessible.
Delicious/Nutritious: The underappreciated zucchini
September 9, 2014
Zucchini: Ubiquitous in the hotter months, this dark-green vegetable is the very definition of summer squash. Its neutral flavor allows it to be either the star or sidekick in almost any meal, and its moisture content can allow it to show up in the most unexpected of places.
The Pouring Twenties: Speakeasy brings classic cocktails, atmosphere to downtown Lawrence
September 3, 2014
It may not advertise its whereabouts with any kind of sign, but the folks at John Brown’s Underground will leave a light on for you. Open the nondescript door and the sound of a cocktail shaker, sophisticated jazz and pleasant conversation greets the guests. It’s now very clear you’ve stepped out of a college town and into a ‘20s speakeasy.
How kids can offer little helping hands in the kitchen
September 3, 2014
It’s more work to cook with your young kids in the kitchen helping. Fortunately, there are ways to make cooking with kids go more smoothly.
Experts debate rise in traffic deaths as pot is legalized
September 2, 2014
As states liberalize their marijuana laws, public officials and safety advocates worry that more drivers high on pot will lead to a big increase in traffic deaths. Researchers, though, are divided on the question.
Oklahoma Joe’s changing name to reflect Kansas City locations
August 28, 2014
The nationally recognized Oklahoma Joe’s Bar-B-Que restaurant in Kansas City, Kansas, plans to change its name by the end of the year to reflect that it hasn’t had any connection to Oklahoma for 17 years, the co-owner of the business said.
Off the Beaten Plate: Sausage Pie at Daylight Donuts
August 27, 2014
Kind of like a jelly doughnut’s strange, savory cousin.
Cooking From Scratch: Preserving tomatoes
August 27, 2014
A jar of preserved tomatoes is a wondrous thing. It carries the overabundance of summer into winter, and with a few tucked away in your pantry you can have a homemade dinner on the table in the time it takes to cook spaghetti.
Bite Sighs: Apple oatmeal bread worth your time
August 27, 2014
Bread-making is, truth be told, a little time consuming. It can also be tricky if you don’t pay attention to what your hands are telling you. On the other hand, the amazing smell (and taste) of freshly-baked bread makes almost any amount of effort worth it.
The Dinner Party Project: Bringing art to the table
August 24, 2014
Local artist Emily Kate Johnson caters more than just the food at her dinner party events — she also caters artwork, serving up conversations with and about artists along with fine dining.
KU coffee shops going local with rebranding
August 22, 2014
Coffee drinkers on the Kansas University campus will soon be seeing a lot of airplanes. KU is rebranding its various coffee shops and stations to highlight their affiliation with a Kansas City, Mo., based coffee company that air-roasts its own beans and features a vintage propeller plane in its logo. By Sara Shepherd
Off the Beaten Plate: Thousand year egg at Panda and Plum Garden
August 20, 2014
This Chinese treat looks like a 1,000-year-old hard-boiled egg. It doesn’t taste THAT old — but it sure doesn’t taste new.
Fair’s fare: The best baked goods from this year’s county fair
August 20, 2014
Here are the recipes for the top baked goods from this year’s Douglas County Fair, provided by the Douglas County K-State Research and Extension Office.
Off the Beaten Plate: Grilled octopus at Genovese
August 14, 2014
This antipasti dish at Genovese has a few tentacles and suction cups.