Food

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Off the Beaten Plate: Woo Burger at West Coast Saloon

Lawrencians have loved the Woo Burger since West Coast started serving it in the late 1980s.

Your kids are what you eat

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 ...

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Off the Beaten Plate: Mac N’ Cheese Omelet at Ladybird Diner

An omelet stuffed with macaroni and cheese — hey, why the heck not?

Cooking From Scratch: Pavlova a sweet but tricky fall treat

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.

Sit down and savor — first Lawrence Restaurant Week kicks off Sunday

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.

Delicious/Nutritious: The underappreciated zucchini

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.

The Pouring Twenties: Speakeasy brings classic cocktails, atmosphere to downtown Lawrence

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.

How kids can offer little helping hands in the kitchen

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.

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Off the Beaten Plate: Sausage Pie at Daylight Donuts

Kind of like a jelly doughnut’s strange, savory cousin.

Cooking From Scratch: Preserving tomatoes

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.

Bite Sighs: Apple oatmeal bread worth your time

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

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

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

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Off the Beaten Plate: Thousand year egg at Panda and Plum Garden

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

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.

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Off the Beaten Plate: Grilled octopus at Genovese

This antipasti dish at Genovese has a few tentacles and suction cups.

Cooking from Scratch: Celebrate tomato season with homemade mayo

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

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

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!

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