Recipe
You Can Eat It Here And There: Green Eggs And Ham Are Everywhere (On Menus)
The Dr. Seuss book that made the dish famous turns 56 this month. But what does this meal taste like in real life? Chefs across the U.S. are tackling the question.
Koko Thai Introduces Tastes from Northern Thailand and Laos
Koko Thai (1513 Grand Boulevard) introduces a range of classic and regional dishes that deliver balanced flavor with representative influences from Laos and northern Thailand. Owner Steve Srivisay, a graduate of Le Cordon Bleu’s culinary arts program, explored Thailand, Laos, and Vietnam on a three-month culinary tour prior to opening the downtown eatery. “We’re a…
Shang Tea Transforms Into 1+1 Dim Sum Tea House
Shang Tea has turned over a new leaf. The tea house and retail shop has sold and served fine loose-leaf tea from its serene first-floor shop in Crown Center (2450 Grand Boulevard) for nine years. Now known under its new identity as 1+1 Dim Sum Tea House, the shop has been serving four housemade dim sum…
Slice, Dice, Chop Or Julienne: Does The Cut Change The Flavor?
When it comes to produce, the answer is yes, experts tell us. But the reasons are complicated — and sometimes mysterious even to restaurant critics, chefs and food scientists.
Recipe |Chicken Karahi and the Iftar Meal
Sure, we were taught you’re not supposed to talk religion or politics around the dinner table. But we sit in on a traditional Iftar meal, the meal that breaks the fast during Ramadan, for an interfaith conversation that covers all that, plus the food itself.
Calibration Brewery’s Hefeweizen Needs a Name
Calibration Brewery (119 Armour Road) quietly opened in North Kansas City last weekend with seven beers on tap. Each style except one bore the name of a song. For example, “Beast in Me” Brown Ale refers to a Martin Sexton song covered by Johnny Cash and many others. However, the brewery is still seeking a song…
Bistro 913 Brings Mom’s Poke Recipe from Hawaii to Kansas City
First-time restaurant owner Steven Nguyen, who opened Bistro 913 in April, says he learned most of what he knows about Hawaiian cuisine and restaurant operations from his mother. Certainly, she’s one to study. Nguyen, son of a Vietnamese mother and French father, was born in Vietnam and grew up in Hawaii, where his mother, Judy…
When Your Business Partner is Mom
French Culinary Institute-trained pastry chef Natasha Goellner is embarking on a new adventure this summer, her new food truck Cirque de Sucre. This “circus of sugar” will feature French macarons, treats, and high-end ice cream in the hope of delighting foodies around the Kansas City area and beyond. And in her corner Goellner has found the perfect business partner…
KC Pinoy takes Filipino cuisine mobile
KC Pinoy food truck owner-operator Chrissy Nucum, born and raised in the Philippines, knows the secret to her grandmother’s atsara, a pickled papaya salad with carrots, red onion and green onions. The recipe traces back to the family’s roots in Pampanga, a province in the Central Luzon region of the Philippines. “Filipinos from that region…
The Sweet Heat of Hot Helga Nordic Mustard is No Myth
Developed by Noreen Schwein, Hot Helga Nordic Mustard inspires spicy visions of fierce and shapely, flaxen-haired valkyries and brawny, muscled Vikings. The mustard’s spiciness actually comes from the use of jalapenos balanced by a touch of sweetness. While the mustard doesn’t have ancient ties to Norse myths, the story of Hot Helga is one to…