Food

Crave special section: On the menu in Lawrence

A NOTE FROM EDITOR CHAD LAWHORN: Lawrence seems to love restaurants. They’ve become a part of our identity, in some ways, and certainly a major part of our entertainment scene. With that in mind, we wanted to do something that gave readers a bit more of an extended look at Lawrence restaurant ...

Lawrence restaurants: Manager says La Tropicana is full of family history

This Q&A appeared in the Jan. 22, 2020, edition of the Journal-World's Crave food supplement. More from that section, including interviews with Lawrence restaurateurs, can be found here. Catalina Martin del Campo, manager of La Tropicana in North Lawrence, recently told the Journal-World ...

Lawrence restaurants: Nagoya owners focused on healthy Japanese fare

This Q&A appeared in the Jan. 22, 2020, edition of the Journal-World's Crave food supplement. More from that section, including interviews with Lawrence restaurateurs, can be found here. Michelle Yu, who owns Nagoya Japanese Cuisine with her husband, Vincent, spoke to the Journal-World ...

Lawrence restaurants: Terrebonne owner loves town’s varied restaurant scene

This Q&A appeared in the Jan. 22, 2020, edition of the Journal-World's Crave food supplement. More from that section, including interviews with Lawrence restaurateurs, can be found here. Greg Renck, owner of Terrebonne Cafe, recently sat down with the Journal-World to talk about ...

Lawrence restaurants: 15 quirky, freaky and fun food finds

This Town Talk column appeared in the Jan. 22, 2020, edition of the Journal-World's Crave food supplement. More from that section, including interviews with Lawrence restaurateurs, can be found here. I’m definitely not a restaurant critic, and I’ve found it is dangerous to be a food ...

Choctaw historian at KU restoring cultural knowledge through food, fiction, family

The published works of Devon Mihesuah fill a wide space between two bookends in her office at the University of Kansas. The prolific author juggles her time between being a professor, writing (both fiction and nonfiction), and advocating for healthy eating in the Native American community, ...

Try a classic French soup celebrating seasonal vegetables

Highlighting the fresh flavors of Provencal cuisine, soupe au pistou is a classic French soup composed of seasonal vegetables, creamy white beans and fragrant herbs. Celebrating colorful, early-summer produce, this soup needed to be chock-full of vegetables and simple to prepare. Leeks, green ...

A cookie in a skillet? Sure, you’re skeptical. But try it

A cookie in a skillet? We admit this internet phenom made us skeptical — until we tried it. Unlike making a traditional batch of cookies, this treatment doesn't require scooping, baking and cooling multiple sheets of treats; the whole thing bakes at once in a single skillet. Plus, the hot ...

Cheesy nachos that are sure to get your party started

These nachos are a cinch to make and can turn after-school snack time for a few kids into something of a fiesta. Or double the recipe and use a 13-by-9-inch baking dish, and you'll have enough nachos to really get the party started! If you like your nachos spicy, layer in some drained pickled ...

Morning buns combine richness of croissant with cinnamon bun

Combine the rich layers of a croissant with the sweet swirls of a cinnamon bun and you'll have one of our favorite brunch pastries: morning buns. For a simpler route to a yeasted, croissant-like pastry, we added a packet of yeast to a quick puff pastry dough. We created long, thin pieces of ...

Lettuce wraps are the perfect low-carb vehicle for chicken

Lettuce wraps are the perfect low-carb vehicle for delicious fillings. We wanted a light but flavor-packed filling and knew an Asian-inspired flavor profile was the way to go. Chicken lettuce wraps are most often made with ground or chopped chicken thighs. To lighten up our wraps, we turned to ...

The perfect snack: Yogurt, fresh fruit and crunchy granola

Creamy Greek yogurt, fresh fruit and crunchy granola make a delicious and wholesome start to the day or a great afternoon snack_and layering them in a glass makes this simple combination feel like a special occasion. Greek yogurt makes the creamiest parfait, but there's no rule against using ...

Baby food offers a key assist to these cool veggie burger

A homemade veggie burger is a welcome alternative to beef_at least in theory. But too many are either mushy or dry and lack flavor. For a modern burger with superior composition, we stepped beyond run-of-the-mill bean patties and combined pinto beans with sweet, earthy beets, rich walnuts, and ...

A classic risotto is creamy and indulgent, thanks to saffron

Risotto is a simple rice dish elevated beyond the prosaic by its voluptuously creamy texture. Of the many risotto dishes that dot northern Italy, risotto alla milanese is at once one of the simplest and most luxurious, because it's flavored with the most globally prized spice, saffron, which ...

A trio of ways to make white chicken chili pop with flavor

White chicken chili is a fresher, lighter cousin of the thick red chili most of us know and love. Its appeal is not surprising because it is a healthier alternative and, when made well, packed with vibrant flavors and spiciness. All too often, however, this chili is lackluster. We found not ...

A flavorful, flourless chocolate cake without all the fuss

Incredibly rich and impossibly smooth, flourless chocolate cake is elegant, refined, and universally beloved. But recipes for this intense, deeply chocolate dessert typically require complicated techniques. Our take on this indulgent cake minimizes fuss without sacrificing flavor or ...

Pretty holiday cookies that don’t taste like cardboard

Making holiday cookies_the rolled, cutout, and glazed butter-cookie variety_is everyone's favorite December activity. Unfortunately, these cookies either look good but taste like cardboard or have buttery, rich flavor but lack visual appeal. We wanted a simple recipe that would produce cookies ...

When it comes to pot roast, keeping it simple is the best

When it comes to pot roast, keeping it simple is sometimes best. We started with a chuck-eye roast, a well-marbled cut that is great for braising. Splitting the roast in two allowed us to trim excess fat and cut down on cooking time. A stovetop sear created a nicely caramelized exterior; ...