These really are, as the recipe card my mom read to me over the phone proclaims, “Easy Popcorn Balls.”
What started as a temporary addition to the menu has now earned a permanent spot at Quinton’s: The Korean BBQ Short Rib Tacos.
The season of pumpkin spice everything is here.
You’re not likely to find anything like Zen Zero’s dessert spring rolls in Nepal or Thailand — or any traditional Asian cuisine, for that matter — but that doesn’t mean the bastardized confection isn’t delicious.
Like an Italian burrito.
The other day I got a craving for a classic apple pie. Just as I was firing up my laptop to consider recipes, my eyes lit upon my grandmother’s battered copy of our family cookbook, “Cooking With the Carvers.”
Apple juice’s spicy cousin, this seasonal favorite is now available year-round thanks to its popularity. While it’s wonderful alone either hot or cold, cider is also a pleasant addition to both sweet and savory dishes, where it can impart an unmistakable hint of autumn.
For those looking to dip their toes into the waters of sake, try one of Ramen Bowls' sake flights, a sampling of five varieties served in shot glasses nestled inside a wooden tray.
An omelet in name and shape only — there's no eggs, only hash browns.
Skip the morning orange juice for a specialty creation of your own using fruits, vegetables and herbs. Tweak some classic cocktails with seasonal fare straight from the garden. Make your own juices, mocktails and cocktails with some help from a local juicer and local bartenders who serve garden drinks at their own businesses.
Risotto is my therapy, the ultimate antidote to a bad day at the office.
Handmade pies, soda-fountain drinks and hot sandwiches among restaurant's specialties
It’s mid-afternoon on a Tuesday, and Meg Heriford is dealing with a “pie emergency.” She’s in the center of the prep kitchen at her fledgling restaurant — surrounded by pies in various stages of progress, cocktail apron caked in flour — rolling out discs of dough, hand-crimping crusts and popping one tin after another into the oven. Ladybird Diner nearly sold out of pie over breakfast and lunch, and if she doesn’t come up with more pronto she’s going to have an upset dinner crowd on her hands.
Whether your day was stellar or in the cellar, there’s nothing like a treat after a hard day at school or work. Now that September is upon us, a lot of those treats might be apple-based. Throw in a little cream cheese and a lot of butter, and your apples will put a whole new spin on “wow.”
The first Lawrence Restaurant Week went well enough that organizers say they “definitely” want to repeat it next year. By Sara Shepherd
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.