Lawrencians have loved the Woo Burger since West Coast started serving it in the late 1980s.
Show me a picky eater and I'll show you someone whose parents were picky eaters. One thing I've tried avoid during the first 11 months ...
An omelet stuffed with macaroni and cheese — hey, why the heck not?
Pavlova — a marshmallowy cousin to merengue, reportedly named after a Russian ballerina’s tutu — is often thought of as a summer dessert. Instead, I urge you to consider making pavlova in the fall.
Does a sit-down dinner complete with aperitif, appetizer, salad and dessert, all in addition to your entree — seem decadent for an average night out? During the first Lawrence Restaurant Week, that kind of dining experience will suddenly become more accessible.
Zucchini: Ubiquitous in the hotter months, this dark-green vegetable is the very definition of summer squash. Its neutral flavor allows it to be either the star or sidekick in almost any meal, and its moisture content can allow it to show up in the most unexpected of places.
It may not advertise its whereabouts with any kind of sign, but the folks at John Brown’s Underground will leave a light on for you. Open the nondescript door and the sound of a cocktail shaker, sophisticated jazz and pleasant conversation greets the guests. It’s now very clear you’ve stepped out of a college town and into a ‘20s speakeasy.
It’s more work to cook with your young kids in the kitchen helping. Fortunately, there are ways to make cooking with kids go more smoothly.
Kind of like a jelly doughnut’s strange, savory cousin.
A jar of preserved tomatoes is a wondrous thing. It carries the overabundance of summer into winter, and with a few tucked away in your pantry you can have a homemade dinner on the table in the time it takes to cook spaghetti.
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.
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.
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
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.
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.
This antipasti dish at Genovese has a few tentacles and suction cups.
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.
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.
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!