Food

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.
Cooking from Scratch: Pasta e Fagioli
February 4, 2015
One of my favorite uses for from-scratch beans is the traditional Italian Pasta e Fagioli, or “pasta and beans.”
Off the Beaten Plate: Quinoa and sweet corn fritters at La Parrilla
January 29, 2015
Quinoa has a bit of a reputation as a health food, a favorite among hippie types and fitness buffs for its high levels of protein and fiber. It’s gluten-free, and not really associated with heavy fried dishes.
Bite Sighs: Chocolate apricot cheesecake
January 28, 2015
Now that the first month of the new year is about over, lots of us have abandoned those pesky healthy-eating resolutions and returned to our favorite comfort foods.
Off the Beaten Plate: Halum cheese at Aladdin Cafe
January 22, 2015
We’ve never met a cheese we didn’t like, and the Halum appetizer at Aladdin Cafe (our first experience with the variety) was no exception.
Off the Beaten Plate: Mochi ice cream at Encore Cafe
January 15, 2015
This frozen treat is like two desserts in one — soft, gelatinous mochi (a Japanese pounded rice cake, for the uninitiated) on the outside and a scoop of ice cream on the inside.
Delicious/Nutritious: Brussels sprouts flex their muscles
January 14, 2015
They look like baby cabbages, but brussels sprouts aren’t little on flavor. They pair well with both astringent and savory tastes and go nicely with main dishes from fish to beef to tofu.