Food

Off the Beaten Plate: Chorizo Sloppy José at Global Cafe
March 12, 2015
For this week’s Off the Beaten Plate, we decided to try out another Latin American-inspired twist on a popular American dish: the chorizo sloppy José (get it?) at Global Café.
Descent into Madness: Watch basketball at a venue that meets your needs
March 11, 2015
Whether you’re a die-hard fan or a casual viewer, it’s hard to avoid the craziness of March Madness here in the (sort of) birthplace of basketball. Lawrence has no shortage of venues to watch the action unfold.
Delicious/Nutritious: Kumquats a little fruit that packs a punch
March 10, 2015
Sweet, sour and possibly the tartest fruit this side of a lemon, the kumquat is a bite-sized, seasonal winter citrus.
Cooking from Scratch: Homemade SpaghettiOs
March 10, 2015
All the same, I couldn’t quite commit to serving up a can of SpaghettiOs for dinner-proper, as my son requested soon after learning the jingle. Instead, I decided to try to make SpaghettiOs from scratch.
Lawrence Libations: Poached-pear mulled wine at John Brown’s Underground
March 5, 2015
There’s nothing like a hot, literally steaming glass of wine on a chilly winter day.
Local chefs dish on favorite meals in Lawrence
March 4, 2015
Where do chefs and restauranteurs like to eat when they’re not in the kitchen? We posed that question to some of Lawrence’s best and brightest culinary minds, and the results might surprise you. Turns out, even the highest-profile chefs with the most refined food palates in town reach for their favorite comfort food at the end of a long day.
KU Dining director wins ‘Academy Award’ of collegiate foodservice
01:53 p.m., March 3, 2015 Updated 10:21 p.m.
Nona Golledge credits staying on top of dining trends and “leading from the heart” with making her Kansas University Dining Services team a forerunner in university dining. Golledge, KU Dining director since 2006, was announced on Tuesday as the winner of the 2015 International Food Manufacturers Association Silver Plate Award in the Colleges and Universities category. By Sara Shepherd
Off the Beaten Plate: Tostada pizza at Minsky’s
February 26, 2015
For this week’s Off the Beaten Plate, we traveled south of the border by way of Italy with Minksy’s tostada pizza.
Cooking from Scratch: Add some zest to winter with preserved lemons
February 25, 2015
Can I safely assume that everyone is done enjoying winter by now? I’m good with snow and bitter cold until about Valentine’s Day, but after that the cabin fever starts to set in. The view outside my window is gray (again) and everything seems “blah,” even cooking. This can only mean one thing: It’s time to make a big jar of preserved lemons.
Off the Beaten Plate: Waffle Benedict at The Waffle Iron
February 19, 2015
If, like me, your everyday breakfast consists of two Eggo waffles hastily eaten on the ride to work, a meal at The Waffle Iron is a particularly special occasion.
Off the Beaten Plate: Bún at Little Saigon Cafe
February 12, 2015
Don’t let the name fool you — this dish doesn’t involve any bread.
Cooking from Scratch: Shortbread cookies for your sweetie
February 11, 2015
These chocolate-dipped orange shortbread cookies when tucked into a book bag or left on the counter for a late-night snack were a sweet way for my husband and I to say, “I’m thinking of you” without spending the rent money.
Delicious/Nutritious: Coconut is nature’s candy
February 11, 2015
Slightly sweet with a definitely distinctive flavor, coconut has one of those “love it or hate” it tastes. If you’re one who loves it, there are many ways for you to enjoy the rich, pleasing taste — coconut milk, water, oil, manna, flour, flakes, shreds, sweetened tendrils and palm sugar.
Lawrence Libations: Bleeding Kansas at Five Bar & Tables
February 5, 2015
With Kansas celebrating its 154th birthday last week, it only seemed appropriate to follow up that momentous occasion with a Kansas-centric martini for this month’s Lawrence Libations.
Lawrence Local Table hopes to make city a dining destination
February 5, 2015
Lawrence Local Table, new collective of local culinary professionals, hopes to strengthen the local food scene one course at a time.