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Food

Lawrence food gardens open to the public this weekend
June 4, 2014
Cosmic Beauty School, a collective residence “dedicated to social justice, permaculture and holistic health,” is among the 16 stops on this year’s Lawrence Food Garden Tour. The gardens will be open to the public Saturday.
Lawrence Libations: Cereal Milk at The Roost
June 4, 2014
Those who enjoy slurping up the milk sitting in the bottom of the bowl once the cereal has been eaten will enjoy this breakfast cocktail.
Spatchcocked chicken a faster way to grill a bird
June 4, 2014
While I love to roast a whole chicken for an early Sunday night supper, when the temperature rises over 80 degrees, heating the oven becomes martyrdom. But cooking a whole chicken on the grill takes hours of baby-sitting, right? Not if you spatchcock the bird first.
Researchers: A northeast Kansas food hub is worth trying
June 2, 2014
Although there are risks, researchers on Monday gave their thumbs up for pursuing a “food hub” that would collect and distribute produce from northeast Kansas farmers.
Off the Beaten Plate: Hibiscus ice cream at Limestone Pizza
May 28, 2014
Hibiscus is a flower native to tropical regions of the world, so if you’re unfamiliar with this particular ingredient, it’s not something springing up in Lawrence. While the large flower petals may appear in white, orange, pink, red, yellow or purple, this dish will arrive at your table as a purple-y magenta color, almost too pretty to devour, but that would be a mistake.
Homemade ricotta is easy cheese
May 27, 2014
Unless you’re already canning, brewing and fermenting your own foods, the thought of making homemade cheese probably sounds intimidating. Half of you are probably thinking, “Don’t I need a cheese press and a cave for that?” And the other half, “Wait, what’s a cheese press?”
Cocktails for a bloody good time
May 22, 2014
To help sort through the bloody mary madness, here’s a rundown of how a handful of Lawrence restaurants and bars put their own twist on this classic cocktail.
Bite Sighs: Pseudo tiramisu
May 21, 2014
I wanted to make tiramisu for Mother’s Day, but exotic items like mascarpone cheese and ladyfingers (Seriously?!) are not to be found within 30 miles. To that end, I decided to create a simplified version, made with everyday stuff that’s easy to get ahold of.
Off the Beaten Plate: Kansas Roll at Oriental Bistro
May 15, 2014
The Kansas Roll at Oriental Bistro provides you with dinner and dessert at the time.
Cashew chicken meets Southern comfort food
May 14, 2014
Created by David Leong, a Chinese immigrant to Springfield in the 1950s, Springfield cashew chicken is a fusion of Leong’s native Chinese food and the fried chicken and mashed potatoes that he discovered that Southerners loved.
Delicious/Nutritious: All-purpose arugula
May 14, 2014
Pungent, spicy, delicate and fresh, arugula is a “grown-up” ingredient if there ever were one. But it’s also delicious and versatile, perfect for pepping up almost any spring dish.
A new brew: Lawrence coffee roaster keeping busy after first year in business
May 8, 2014
Last month, Lawrence native Michael Schaetzel passed the one-year anniversary of his first roast of Greenstone Coffee, which coincided with his father’s birthday and Earth Day. “Our first month we were excited for every pound we sold,” Schaetzel said. “Now we try to do at least 100 pounds a week. We’re nowhere quite where we want to be but we’re definitely growing.” By Stephen Montemayor
Preparing for Lawrence’s first food truck festival
May 8, 2014
What better way to bring hordes of people together in celebration of the creative world than food on wheels.
Off the Beaten Plate: Banoffee Pie at The Roost
May 8, 2014
Ordered as a single serving, this miniature tart banoffee consists of just about every delectable ingredient you’d want in a pie.
Easy tortilla soup utilizes on-hand ingredients
May 7, 2014
The last few times my mother-in-law has visited, she’s whipped up this easy tortilla soup. We’ve started calling it “Tin-Can Tortilla Soup” because — other than any optional toppings that you want to doctor it up with — all of the ingredients come in cans or are otherwise shelf-stable.