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Food

Cooking from Scratch: Time for citrus tea
November 12, 2014
As scarlet leaves fall to the frosty, gray branches of November, my favorite comforts become knitting and tea. They’re simple treats, but, with winter beginning to hint at its coming, their importance to my morale is hard to overstate.
Delicious/Nutritious: The magical, misunderstood spaghetti squash
November 12, 2014
Spaghetti squash is a magical vegetable, able to go from a hard-fleshed beast to a light pile of noodles in just under an hour. Plus 100 grams of spaghetti squash has just 31 calories. So, if you like warm pasta dishes as the weather gets cooler, try subbing in this squash and spending your pasta calories elsewhere.
Lawrence Libations: Bourbon Hot Cocoa at Milton’s Café
November 5, 2014
Now that fall has officially hit its stride, the winter months aren’t far off. It may be time, then — for those of you who like to break out the twinkle lights and holiday jams before Thanksgiving — to once again enjoy that favorite wintertime drink, hot chocolate. It’s a treat that’s often tied to childhood memories, but the folks at Milton’s Café are shaking things up a bit with an adults-only version spiked with bourbon.
Authentic Chinese menus find popularity at Lawrence restaurants
October 29, 2014
Here’s a revelation for you. That Chinese food many of us grew up with — think crab rangoon, General Tso’s chicken and the like — isn’t really Chinese. Those recipes, long staples in suburban buffets across the country, are American versions of Chinese food, cultivated through generations of immigrants to appeal to a more western palate.
Cooking from Scratch: The secret to flavorful pumpkin seeds
October 29, 2014
The novelty of roasting plain seeds no longer outweighs their bland flavor. While you can sprinkle a little salt on top easily enough, it never really sticks well. To get amazing salty flavor the seeds need to be brined.
Cooking from Scratch: Easy popcorn balls a treat from Halloweens past
October 23, 2014
These really are, as the recipe card my mom read to me over the phone proclaims, “Easy Popcorn Balls.”
Off the Beaten Plate: Korean BBQ Short Rib Tacos at Quinton’s Bar & Deli
October 23, 2014
What started as a temporary addition to the menu has now earned a permanent spot at Quinton’s: The Korean BBQ Short Rib Tacos.
Bite Sighs: Midnight madness pumpkin pie
October 21, 2014
The season of pumpkin spice everything is here.
Off the Beaten Plate: Dessert Spring Rolls at Zen Zero
October 15, 2014
You’re not likely to find anything like Zen Zero’s dessert spring rolls in Nepal or Thailand — or any traditional Asian cuisine, for that matter — but that doesn’t mean the bastardized confection isn’t delicious.
Off the Beaten Plate: DaVinci Cibo at Cibo Sano
October 8, 2014
Like an Italian burrito.
Cooking from Scratch: Grandma’s apple pie
October 8, 2014
The other day I got a craving for a classic apple pie. Just as I was firing up my laptop to consider recipes, my eyes lit upon my grandmother’s battered copy of our family cookbook, “Cooking With the Carvers.”
Delicious/Nutritious: Savoring apple cider
October 8, 2014
Apple juice’s spicy cousin, this seasonal favorite is now available year-round thanks to its popularity. While it’s wonderful alone either hot or cold, cider is also a pleasant addition to both sweet and savory dishes, where it can impart an unmistakable hint of autumn.
Lawrence Libations: Sake flights at Ramen Bowls
October 1, 2014
For those looking to dip their toes into the waters of sake, try one of Ramen Bowls’ sake flights, a sampling of five varieties served in shot glasses nestled inside a wooden tray.
Off the Beaten Plate: Hash Brown Omelet at Haskell Avenue Cafe
September 24, 2014
An omelet in name and shape only — there’s no eggs, only hash browns.
Garden mixology: Incorporate fresh flavors into your drinks
September 24, 2014
Skip the morning orange juice for a specialty creation of your own using fruits, vegetables and herbs. Tweak some classic cocktails with seasonal fare straight from the garden. Make your own juices, mocktails and cocktails with some help from a local juicer and local bartenders who serve garden drinks at their own businesses.