It’s St. John’s Oktoberfest weekend, and just like each of the past 20 or so years, that means Susan Lechtenberg-Fingerhut has her breakfast plans covered. “We start at 8 a.m. on Saturday morning of the event frying all of the schnitzel,” said Lechtenberg-Fingerhut after some food prep ...
Deep-fry (zhà), a well-known technique where the food is fried in a pool of hot oil, which both cooks it and creates a crispy exterior, is used throughout the "Frying" chapter in my cookbook "The Chinese Way." When deep-frying, I use a thermometer, aiming for 350°F to 375°F. Another way to ...
The chapter on main dishes in my cookbook, "Greek Out," starts with an explanation of what "main dish" means to me. Most people, understandably, immediately think of dinner. Because in many places that's the biggest meal of the day, and it's usually meat plus starch plus vegetable. But the ...
What will take home the Lawrence Cocktail Trail’s trophy this year? A corn and tomato margarita, an “entry-level” bitter drink with a fruity twist, a pistachio and pisco concoction, or something even wilder? It might be up to you. These three and about a dozen others will be facing off ...
Fresh ceviche is a staple of Mexican cuisine, but my husband and I were introduced to the concept of roasted ceviche at our wedding. The side dish, adapted here from my cookbook "Plantas," is made of a combination of cooked and fresh ingredients contributing to a sweet, spicy and tangy side ...
Meet Valvin Muscat – sweet, flowery, “insane,” a bit of a heartbreaker, “kind of a pain in the kazoo,” if you ask Michelle Meyer. “But boy, do they taste good,” she says after she cuts a cluster of the golden-green grapes off the vine at Holy-Field Vineyard and Winery in Basehor ...