Bite Sighs: Apple oatmeal bread worth your time
August 27, 2014
Bread-making is, truth be told, a little time consuming. It can also be tricky if you don’t pay attention to what your hands are telling you. On the other hand, the amazing smell (and taste) of freshly-baked bread makes almost any amount of effort worth it.
The Dinner Party Project: Bringing art to the table
August 24, 2014
Local artist Emily Kate Johnson caters more than just the food at her dinner party events — she also caters artwork, serving up conversations with and about artists along with fine dining.
KU coffee shops going local with rebranding
August 22, 2014
Coffee drinkers on the Kansas University campus will soon be seeing a lot of airplanes. KU is rebranding its various coffee shops and stations to highlight their affiliation with a Kansas City, Mo., based coffee company that air-roasts its own beans and features a vintage propeller plane in its logo. By Sara Shepherd
Off the Beaten Plate: Thousand year egg at Panda and Plum Garden
August 20, 2014
This Chinese treat looks like a 1,000-year-old hard-boiled egg. It doesn’t taste THAT old — but it sure doesn’t taste new.
Fair’s fare: The best baked goods from this year’s county fair
August 20, 2014
Here are the recipes for the top baked goods from this year’s Douglas County Fair, provided by the Douglas County K-State Research and Extension Office.
Off the Beaten Plate: Grilled octopus at Genovese
August 14, 2014
This antipasti dish at Genovese has a few tentacles and suction cups.
Cooking from Scratch: Celebrate tomato season with homemade mayo
August 14, 2014
Whether you like to slice into beefy heirlooms or you’re popping cherry tomatoes into your mouth like candy, there can be no doubt that tomato season has arrived in the Lawrence area. My favorite way to celebrate the season is by making a thick, stacked bacon, lettuce and tomato sandwich.
Beat the heat with ovenless cooking
August 14, 2014
After a long day at work, turning on the oven to make dinner when it’s 90 degrees outside may not sound appealing. But there are many alternatives for dinner that don’t involve heating up the kitchen and also use fresh produce that is abundant at this time of year.
Delicious/Nutritious: Peachy keen
August 13, 2014
Juicy and sweet, peaches are the dribble-down-your-chin favorite of summer. They work well in pretty much every course of an August dinner menu, adding warm-weather flavor to everything from salad to soup to entrees or dessert. You can even grill them!
Growing Kansas wine industry poised for harvest
August 12, 2014
It’s grape harvest time in Kansas, and the state’s growing wine industry is expecting a big crop this year.
Just Food thanks supporters
August 7, 2014
Just Food, the food bank of Douglas County, reported that July was unprecedented for the organization.
Lawrence Libations: Hog Wash Sazerac at 715
August 6, 2014
It may not be the most appetizing of names, but true fans of the classic sazerac cocktail will swoon over this smoky signature 715 rendition.
Kansas wine: You needn’t go far to taste state’s unique terroir
August 6, 2014
The first rule about trying Kansas wine? Be open-minded to trying Kansas wine. “Get the California out of your mind,” said Lori Henderson, who along with her husband owns the newly opened Crooked Post Winery in Ozawkie. “Put all preconceived notions out of your head about what wines are supposed to taste like.” By Sara Shepherd
6 next-generation food icons, plus ghosts of Lawrence food wonders past
August 6, 2014
In the years it takes food icons to build their fame, countless other menu items will be 86’ed for good. But every icon has to start somewhere, right? Rookie food players, this week’s list is for you.
New charcuterie goes nose to tail at 19th and Massachusetts
August 3, 2014
In a land where “processed meat” is synonymous with yellow plastic-clad bologna in a giant supermarket, the version at Hank Charcuterie may surprise. Lamb sausage, chorizo, duck liver pate, ham hock rillette and hand-cut bacon fill Hank’s meat counter. Each is processed by hand within eyeshot of the cash register, from butchering a whole animal to packaging the products made from it — all of it. By Sara Shepherd