Food

Make taco night into an easy one-dish meal with a beef bake

Our spicy beef taco bake packs all the great texture and flavor of taco night into an easy one-dish meal that could easily be prepped ahead of time. We used 93 percent lean ground beef instead of the usual 90 percent because we found that excess grease pooled on the bottom of the dish if ...

Chuck roast sings after a slow grill and some smoke flavor

For our Shredded Barbecued Beef, we cut a chuck roast into quarters. The smaller pieces of beef absorbed more smoke flavor and cooked much faster. After cooking the meat in a disposable roasting pan on the cooler side of the grill for a few hours, we flipped all four pieces, wrapped the pan in ...

Bring 2 beloved desserts into 1 with an ice cream cake

The appeal of ice cream cake is obvious: These two beloved desserts belong together, and a cold, creamy slice of ice cream cake is far more satisfying than a scoop of ice cream haphazardly dolloped onto a slice of cake. We wanted to develop a basic ice cream cake that would be a hit at any ...

Grind your own turkey thigh for great-tasting, juicy burgers

Most turkey burgers are dry, bland, or loaded up with flavor-blunting fillers. To create juicy, well-textured turkey burgers, we ditched store-bought ground turkey in favor of a home-ground turkey thigh, which boasts more fat and flavor. To ensure that our turkey burger recipe delivered ...

Why buy popsicles when you can make healthier ones at home?

Multicolored popsicles are fun and festive, but store-bought versions are loaded with sugar, corn syrup, and artificial colorings_and their lackluster flavor leaves something to be desired. To make an ultra-flavorful, naturally sweetened version that would please kids and adults alike, we ...

How to turn campfire favorite s’mores into an ice cream cake

The combination of chocolate, graham crackers and marshmallows is irresistible. We wanted to take each element of s'mores and reimagine this beloved campfire snack as a magnificent ice cream cake. Combining warm, gooey s'mores with ice cream may sound like a mess, but we found a way to add the ...

A streamlined way for making veggie casserole

This colorful vegetable casserole has a striking look but a simple approach. A tian is an assortment of roasted vegetables cooking in a shallow dish, sometimes with cheese or au gratin. Arranging slices of moisture-rich zucchini, summer squash, and tomatoes over the uncooked orzo and baking ...

An easy, delicious and rustic cherry cobbler

For an easy, rustic dessert, you really can’t beat a cobbler. With a fleet of tender biscuits floating on a sea of sweet fruit, a good cobbler can hold its own against any fancy cake or pastry. For our cast-iron skillet cherry cobbler, we looked to jarred, pitted cherries in syrup to deliver ...

Range of ingredients bulk up food fiber counts

NEW YORK — Are the fiber counts for foods getting bloated? Browse supermarket shelves, and it's easy to find ice cream, yogurt and brownies with impressive fiber totals. That's because companies add ingredients to boost the fiber, a practice they say helps people enjoy treats with less guilt ...

Healthy Outlook: Local produce will freshen up your diet; here’s how to use it

My parents will forever lament that their dainty, suburban-raised little girl never got her hands dirty picking the day’s dinner salad from the backyard garden. Although I never did have that experience, I recently found the next best thing here in town, on an adventure to the farmers ...

Healthy Outlook: Some family-friendly, super healthy alternatives to green beer

There’s a holiday coming up this weekend that this town takes pretty seriously. At least for the 21-and-older crowd, St. Patrick’s Day is a time to celebrate … well, drinking, mostly. And with that often comes a fun tradition: green beer. But hey, Lawrence — you know what’s even more ...

Preventive treatment for peanut allergies succeeds in study

The first treatment to help prevent serious allergic reactions to peanuts may be on the way. A company said Tuesday that its daily capsules of peanut powder helped children build tolerance in a major study.Millions of children are allergic to peanuts, and some may have life-threatening ...

KU Dining Services, KU Chabad team up to open university’s first kosher kitchen

Oliver Hall is now home to the “first entirely kosher kitchen” on the University of Kansas campus, KU announced recently. The kitchen, which served its first dinner last week, is the result of a new partnership between KU Dining Services and KU Chabad, the university’s center for Jewish ...

Chef’s Choice: Breaking out of the downtown box at Nagoya

It’s no secret that most often, the culinary gems of a city are typically found in the prime, downtown real estate. Zach Thompson, consultant chef for 715, agrees with such a point, but also has another message, which pretty much boils down to this: Don't overlook the strip malls. For this ...

Winners share top recipes from 2017 Holiday Cookie Bakeoff

The Lawrence Journal-World presents the top three contestants in this year’s Holiday Cookie BakeOff, presented by the Journal-World, Checkers and Eileen’s Colossal Cookies.By popular vote, Cindy Velline’s Chocolate Wows were announced as the winner of the contest at Nov. 18’s Holiday ...

Chef’s Choice: Mediterranean flavors meet Midwestern classics at Culinaria

When Taco Zone owner Brad Shanks opted for visiting Culinaria for this month’s Chef’s Choice, he explained that his affinity for the catering service and Mediterranean restaurant is twofold. First, he said, owners Aaron and Regan Pillar have a similar philosophy to his on how food should be ...

Chef’s Choice: Limestone’s mushroom pizza is ‘go-to’ for Ramen Bowls owners

Pretty much the moment a server at a restaurant asks if I’d like to hear about the specials, I nod but usually drift off to a place where words just become sounds that don’t matter. I’m not trying to be impolite, I just have favorite menu items that I really look forward to everywhere I ...

Chef’s Choice: Fried chicken from an unexpected source

Just when you thought you’d finished that 800-page novel on fried chicken restaurants in Lawrence, Reagan Petrehn, co-owner of 1900 Barker Cafe and Bakery, decided to write a new page with a visit to an unexpected restaurant. This month for Chef's Choice, we travel to Hank Charcuterie, for ...

Chef’s Choice: Pho with Lee Meisel

For this month’s edition of Chef’s Choice, Lee Meisel of Leeway Franks decided that Little Saigon Cafe was his spot for pho. Perhaps that's because Little Saigon owners Steve and Anna Nguyen have mastered the classic Vietnamese dish to the same degree that Meisel has mastered sausages and ...

Chef’s Choice: La Estrella and ‘the perfect taco’

Some might call it serendipitous that Ladybird Diner owner Meg Heriford found her favorite taco in town while searching for a few staples for her restaurant. What’s most likely, however, is that she was lured just a little off the beaten path by a star, shining brightly, even in broad ...