Eat & Drink

Two KC bakeries scare up Halloween treats that are sweet and spooky

Mischief and mayhem abound in any cook’s kitchen about this time of year, with plenty of Halloween-themed treats bubbling, brewing and baking. Wickedly tasty treats are integral to scary and scrumptious entertaining, and these Kansas City Halloween lovers are no exception. J.C. Gregg of Covet Bakery and the owners of SmallBatch KC, Angie Fry and Kelly Conwell, offer delicious inspiration to spark your holiday spook-tacular.

Eating for Life

Savor this squash all winter with Stuffed Pumpkin recipe

These days nutrition experts are so pumped up about pumpkin they’re urging Americans to feast on the squash throughout the winter months. The Star’s recipe for Stuffed Pumpkin uses the squash as an edible bowl perfect for entertaining. The pumpkin can be cut into wedges and eaten along with the bread stuffing.

Eat & Drink

Ducks are getting their due among chefs and home cooks

A growing number of local farmers are raising ducks for both meat and eggs, meeting increasing demand from chefs and adventurous home cooks.  “Duck has arrived, at least in restaurants,” says author Hank  Shaw, who drove nearly 30,000 miles through 45 states to promote his book “Duck, Duck, Goose.” “People are eating much more duck than they ever have.”

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Today's Circulars

Savor this squash all winter with Stuffed Pumpkin recipe

These days nutrition experts are so pumped up about pumpkin they’re urging Americans to feast on the squash throughout the winter months. The Star’s recipe for Stuffed Pumpkin uses the squash as an edible bowl perfect for entertaining. The pumpkin can be cut into wedges and eaten along with the bread stuffing.

Vegetarian chili satisfies craving for comfort food

This hearty chili, by Jennifer D’Amico, 28, a first-year culinary apprentice and recent graduate of the Johnson County Community College food and beverage management program, can be changed to use any vegetables in season and is also good served cold as a dip.

Savor this squash all winter with Stuffed Pumpkin recipe

These days nutrition experts are so pumped up about pumpkin they’re urging Americans to feast on the squash throughout the winter months. The Star’s recipe for Stuffed Pumpkin uses the squash as an edible bowl perfect for entertaining. The pumpkin can be cut into wedges and eaten along with the bread stuffing.

Vegetarian chili satisfies craving for comfort food

This hearty chili, by Jennifer D’Amico, 28, a first-year culinary apprentice and recent graduate of the Johnson County Community College food and beverage management program, can be changed to use any vegetables in season and is also good served cold as a dip.

Eat & Drink

Eat & Drink

Five-Buck Lunch: Diner sandwiches at Winstead’s are priced right

Although Calvin Trillin may have called Winstead’s’s famed steakburger “the best hamburger in the world,” a five-buck luncher will have to bop elsewhere around the menu if he or she wants a side, too. The Star's Edward M. Eveld felt like he hit the jackpot with the grilled cheese sandwich and an order of tater tots — $4.88.

Eat & Drink

Heirloom popcorn helps a snack reinvent itself

In an era of farmers markets and a do-it-yourself ethos, older popcorn varieties are being popped on the stove in coconut and olive oils, enhanced with just a kiss of fresh butter and fine salt or fortified with rosemary, wasabi powder or nothing at all.