Baked ham is a popular main course, but don’t forget its versatility when added to everyday dishes. Its succulent flavor can quickly turn ordinary fare into extraordinary meals. Ham Alfredo Pasta Yields 6 servings. Ingredients: 12 ounces pasta 2 bay leaves 2 tablespoons olive ...

Many folks celebrate St. Patrick’s Day by gathering around the table to enjoy some delicious Irish cuisine. And you can’t go wrong with a couple of classics: a hearty stew and soda bread. Irish Stew For added flavor, substitute chicken, veal or beef stock for the water. Yields 6 ...

Whole grains, gluten-free grains and grain-free flours have transformed the baking landscape over the past decade or so — and it’s easy to add them into your homebaked foods. What exactly is a whole grain? According to the Whole Grains Council, “Whole grains or foods made from them ...

Grilled cheese is the ultimate comfort food, an adult treat that harkens back to childhood. I never met a grilled cheese sandwich I didn’t like. Where I grew up, there was an old-fashioned drug store with a lunch counter. When the weather was good, my best friend and I would ride our bikes ...

In my childhood, mincemeat cookies were favorites in our household, although the appeal for me was probably more the pie crust dough than the mincemeat inside. Mom used jarred mincemeat from the grocery store, and I don’t think I realized “real” mincemeat actually contained meat until I ...

Aside from being an excellent source of protein, fish is easy to digest and has a yard-long list of healthy attributes. Fish, particularly fatty fish like wild salmon and mackerel, contains high levels of long-chain omega-3 fatty acids, known as EPA and DHA. Studies indicate that omega-3s ...

Sauces, dressings, salsas, mustards, honeys, international ingredients — the selection of condiments at grocery stores has expanded dramatically in recent years. Some are hardly new, except to those unfamiliar with certain cuisines. Others are contemporary twists on classic products, or ...

The image of Dutch ovens that used to come to mind was my mother’s crimson Le Creuset pot, which she always used on the stove to cook homemade chili or potato soup. But after spending time with the participants of the National Dutch Oven Gathering in Hutchinson, I realized my mistake. A true ...

Italian cuisine is driven by a passion for good recipes and quality ingredients. Here are three simple recipes that add up to an Italian farmhouse dinner. Arugula and Spinach Salad Yields 4 servings. Ingredients: 1⁄4 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 ...

There’s a reason macaroni and cheese tops the list of favorite comfort foods for many of us. Rich and flavorful, with a texture that’s easy on the mouth, it’s the kind of dish that can make a cook a star without requiring a daunting amount of labor. Any type of pasta can be used; ...

I read somewhere that “an unboiled bagel is just a roll with a hole,” and it caused me to think about the intricacies of various foods, how they’re made and what makes them unique. Good boiled breads, such as bagels and pretzels, are soft and chewy, and they take a while to get ...

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 ...

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 ...

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 ...

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 ...

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 ...

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. Doug Holiday, owner of Bigg’s BBQ, talked with the Journal-World recently about ribs and carrying ...

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, ...

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? 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 ...