Paiche With Pickled Watermelon Salad

Lindsey Bishop Clark is a local creator, writer, home entertainer, recipe developer, and culinary storyteller. Her motto is “Make it beautiful.” She tends to live and breathe that motto in everything that she does but especially in the kitchen and on a plate. Her food is mostly healthy; however, she is never afraid to throw a little butter, cream or sugar in. She likes…

Locally Sourced

In an unassuming strip center just off of North Oak Trafficway, the best cuisine of Jordan is being served by husband and wife team, Mohamed and Kholoud al Bataineh. Queen Sweets and Bakery is known for their shwarma and mashawi platters, full of spice and flavor. Here, they share the secrets to their famous saffron rice. More than just a…

Drink your greens!

Each year, I tell myself the same thing--I'm going eat heatlhier, starting with getting more veggies in my diet. Every year, that resolution fizzles fast. But maybe the problem isn't the veggies but the delivery system! When you have a green smoothie, all you need is a straw and one hand to pack in vitamins A, C, E, and iron.…

A Side of Comfort

Sometimes a healthy helping of comfort food is exactly what takes your holiday to the next level! Northland home cook Susan Garcia has just the dish for that. Her corn casserole is a cinch to throw together and can be customized to any preference easily--vegetarian, vegan, or ominivore. It also doubles well to feed a large crowd. Try it out…

Jasper’s Pumpkin Bisque en Cappuccino

Chef Jasper Mirabile loves the bounty of fall … especially Kansas City’s own Louisburg Apple Cider, which lends this pumpkin bisque a wonderful seasonal twist.

Food Styling 101:

 Article Rachel C. Murphy | Photography Joel Schneider  Chef Chervan Desaugauste knows a bit about styling. As the chef/owner of Mesob, an African/Caribbean fusion restaurant in midtown, he sends out beautiful plates full of flavor. But this Northlander also says that the days of sticking a random sprig of rosemary on for garnish are gone. Now plate styling is all…

A Morning Indulgence

 Article Rachel Murphy | Photography Joel Schneider  Lazy mornings are part and parcel with summer fun. And what's more fun than an indulgent breakfast? If you're feeling industrious, whip up this classic recipe from the White Horse Cafe in Parkville, Mo. If you're feeling a little more lazy, stop in and have them do the hard part for you!   Smoked…

Vegan Spring Street Tacos

Shane Wilson came to be a vegan slowly—he started by cutting meat occasionally from his diet, then transitioned into full-time vegetarianism. Then he met his wife, Tara, a vegan with a knack for baking. Now, this vegan household finds tasty ways to eschew animal byproducts while celebrating the best of the season, as he does with these spring vegetable street…

DIY Vanilla Orange Sugar Scrub

Create your own DIY sugar scrub for a perfect Mother's Day gift for the women in your life. 

Apple Tart Topped with 
Salted Caramel Ice-Cream

Heat oven to 400º F. Mix 1/2 cup sugar and the flour in large bowl. Stir in apples. The sugar-flour mixture 
 will not all stick to the apples; that’s OK. Spread the apple mixture uniformly from the center of the dough circle to within 2 
 inches of edge. Fold edge of dough over apple mixture; crimp edge of…

Hops in the Kitchen

Preheat oven at 250 degrees F. Prepare a 9" X 9" baking pan with parchment paper allowing the paper to hang over the edges and spray with cooking spray.

Choose Your Brew

Mix-and-Match the Perfect Six Pack for Summer

Something Different for Mom this Mother’s Day

This year gather local ingredients and cook for mom!

Soup is Good for the Soul

This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. You start by cutting the squash in half lengthwise and roasting it in a hot oven. Scrape the roasted flesh from the skin, and simmer it with sautéed yellow onion, fresh sage, and a tart…

The Seasonal Jewish Kitchen

December is a month of celebration for many faiths, the season to give and receive. It is in this spirit that author and cook Amelia Saltsman presents her newest book, The Seasonal Jewish Kitchen. Within the realm of six seasons of the Jewish holiday calendar, Saltsman is able to envelop the reader in her home, the culture of Jewish identity, if…