In many parts of the world, meals are eaten with bread. Well, actually, most meals are eaten with utensils, but bread is a common accompaniment. From the high-rises of Manhattan to the courtyards of Casablanca, bread is a well-known staple.
Winningest coaches call for winningest food combinations — like buffalo chicken and homemade mac ‘n’ cheese. 23rd Street Brewery staffers say that while Kansas University men’s basketball coach Bill Self didn’t necessarily create his namesake dish, he has been known to order it.
Co-op dishes up ‘Om-style cookin’ from big, yellow truck
Think food trucks are all about greasy gyros and cheap street tacos? Think again, at least if you’re in Lawrence.
Big, fat blackberries — not too sweet, but plump and delicious. I love them. I love purple tongues and stained fingers.
I was going to call this series “Kansas City Originals,” but I think it would be more accurate if I labeled this batch “Four Places That Have Made Me Fat.”
This only-in-Lawrence, build-it-yourself libation is available at the sole public location Free State Brewing Co. beer and Iwig Family Dairy ice cream regularly come together.
Home garden, one of 18 on tour, features curb-to-curb produce, chickens
For an easy summertime dinner at home, Bob Gent loves a good stir fry. He’ll toss together potatoes, eggplant, okra and tomato, and maybe a little meat to make a full and savory meal. Such a dinner is especially easy for Gent — everything he needs is growing just steps from his kitchen door.
Strawberries, leeks and onions make for fresh, seasonal toppings
While summer ingredients like tomatoes and basil may not be in season just yet, there are plenty of seasonal spring fruits and vegetables that make delicious pizza.
Jeff Frye conjured up his idea for the Pig Pie during a night out with friends at 23rd Street Brewery. Once he deciphered all the notes he’d scribbled on little yellow pieces of paper, he knew he was on to something.
Organizers learned two big lessons after turning hundreds away from the inaugural Winesong at Riverfest wine tasting event in De Soto. People — a lot of people, it turns out — are interested in trying Kansas wine. And, in order to better accommodate them, this year's event would need some major tweaking.
It’s an unusual type of book club where you eat the answers to discussion questions. Don’t worry, though, there’s a twist to make them more palatable. At this club, instead of toting in matching books and paper handouts, your fellow members are probably packing a batch of cupcakes or a hot, steaming pan of enchiladas. By Sara Shepherd
These are not the crepes of French street carts, folded in paper and easy to eat while walking. They come on plates piled with creamy, syrupy, cheesy toppings. By Sara Shepherd
Bacon: it’s not just for club sandwiches anymore. Putting it in sweet treats, it seems, is now what you might call “a thing” (even Sonic’s doing it). Here are five savory/sweet tastebud trips to be had in Lawrence. By Sara Shepherd
Well, I finally did it: I tried my hand at making croissants. You know what? They’re not that difficult. They’re a little fiddly, but pretty simple overall.
The Tres Mexicanos menu describes this simply as “Special Mexican Soup.” It’s so special, in fact, that you can only get it on weekends, and not many — if any? — other Mexican restaurants in town serve it. By Sara Shepherd
To see Benjamin Farmer at work is to know why he named his new coffee shop “Alchemy.” By Sara Shepherd
Craft beer movement creates flavorful, complex brews that make food taste even better
The craft beer movement — being celebrated this week during American Craft Beer Week — is creating new, flavorful and multidimensional brews every day.
“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.” — Tom Robbins, “Jitterbug Perfume”
The Indian food scene along Massachusetts Street isn’t just heating up, it’s speeding up. Downtown Lawrence diners now have four restaurants to satiate Indian cravings, and the three newest are fast-casual or carryout concepts. By Sara Shepherd
This pie has a gooey ribbon of what could be described as peanut butter ganache (if such a thing exists). That's only the first layer. By Sara Shepherd