Off the Beaten Plate: Turkey Fries at Six Mile Chop House
January 23, 2014
It’s looks like your standard deep-fried dish, but it’s far from it.
Citrus chicken provides warm flavor in cold weather
January 22, 2014
I’ve always believed that citrus season happens in winter as the Earth’s way of reminding us that it’s not going to be cold and dreary forever. Somewhere in a warm orchard the sun is shining as brightly as the flavor of the sweetest clementine, and that warm sun will rotate around to our part of the world soon enough.
Extra steps to eat: Creating oases in Lawrence’s ‘food desert’ an ongoing challenge
January 20, 2014
At the grocery store, Mary Drouin will probably be in the outermost aisles, selecting the healthiest fresh produce, milk and eggs she can afford. But sticking to her healthy goals is a challenge for Drouin because of where she lives (North Lawrence, which has no supermarket) and how much money she makes (not much). Drouin is one of nearly 18,000 Lawrencians living in a federally designated food desert, four adjacent census tracts that blanket the northeast part of the city. By Sara Shepherd
Off the Beaten Plate: Spam Musubi at Ramen Bowls
January 16, 2014
Nicknamed “Hawaii’s Steak,” the salty luncheon meat has found its way onto the Japanese, Hawaiian-Pacific menu.
Bite Sighs: Dine and dash with these toasty pocket sandwiches
January 15, 2014
Well, we made it to the other side of the holiday season. The big parties are over, and all of the guests have gone home. You are now faced with a refrigerator full of leftovers. Get creative and turn boring leftovers into homemade hot pock…, er, toasty pouches! Yeah, that’s a good name.
Lawrence Libations: Hawk Bomb at Yokohama
January 9, 2014
Chanting, pounding on tables and school spirit.
Grilled cheese, please
Local restaurants offer their takes on gooey comfort food
January 9, 2014
Being deep into the throes of winter, there may not be a better time of year to munch down a grilled cheese and dunk it into a bowl of soup. Here’s how six local restaurants serve the classic sandwich. By Elliot Hughes
Group urges Kansans to ‘pass on pop’
January 8, 2014
Could you pass on pop for a year? What if it were just one day a week? A children’s advocacy group is signing up Kansans to take a Soda-Free Sundays pledge and to “Pass on Pop” each Sunday through 2014. By Sara Shepherd
Cooking with snow: Maple syrup candy is simple, fun to make
January 8, 2014
If you read Laura Ingalls Wilder’s books as a child, you’ll undoubtedly remember the chapter in “Little House in the Big Woods” where Wilder attends a “sugaring-off” party and they make maple syrup candy in the snow.
Farm-to-preschool program seeks funds to operate upcoming year, long-term
January 6, 2014
Healthy Sprouts, a countywide farm-to-preschool program, is closer to securing funding to operate another growing season but is seeking more community support to sustain it long term. By Sara Shepherd
Off the Beaten Plate: Homemade Marshmallows at The Roost
January 2, 2014
What better way to complete a cup of hot cocoa or coffee than by submerging a giant homemade marshmallow into the beverage.
Lawrence comes alive with New Year’s Eve events
December 26, 2013
Not sure yet where to make your toast to 2014? From restaurant specials to live shows, Lawrence lights up with many options on New Year’s Eve.
Off the Beaten Plate: Bison Bolognese at Merchants Pub and Plate
December 26, 2013
We really don’t need another reason to indulge in a plate of pasta, but the bison bolognese at Merchants Pub and Plate just gave us one.
Celebrate a new year (or two) with hot sauce
December 25, 2013
This year I decided to get a little more complicated and make my own hot sauce. “A little” is the key phrase there, because making your own hot sauce doesn’t take much work.
Off the Beaten Plate: Ham and Corn Bun at Formosa Bakery
December 19, 2013
You’re not going to find these Asian breads by accident.