For Dad’s Roast, a 7-bone beef or chuck roast is marinated, browned on the grill and then braised until it falls off the bone. Avid griller Jim McDonald of Olathe got the recipe for this family favorite from his father.
Bobotie, a South African curry dish, is Edwena Kaplen-Jacobs’ signature dish and a family favorite and fundraising winner. It can be adapted to paleo and keto diets. Serve it with turmeric rice and assorted toppings.
Although American-born chefs usually shy away from the word “fusion,” they continue to draw creative inspiration from its melting pot of influences. Even some food we think of as American classics draw on immigrant roots. Global cuisines influence the way we eat in Kansas City.
The West Bottom's renowned Golden Ox steak house is scheduled to reopen Friday, June 8, 2018. The new owners are chef Wes Gartner and Jill Myers, who also run Moxie Catering and Voltaire in the West Bottoms.
African Chicken Curry packs a punch of flavor thanks to a wide variety of spices. For Sarah Brischle, children’s ministry director at Resurrection Downtown, it is delicious reminder of her years living in Kenya and Uganda.
Kansas City’s bartenders are increasingly letting what is growing in the garden inform what they're mixing in cocktails, and there’s no reason home bartenders can’t as well. From the garden to the glass is a growing movement for cocktails.
Oven-Roasted Salmon With Thyme Vinaigrette is fresh, flavorful and perfect for entertaining because the recipe doubles easily, says Kansas City cook Peggy Ewing Casper. And the vinaigrette is so tasty, you’ll want to make extra.
Spring Fruit Tart is among the baked treats in Kevin Bogan’s repertoire. The dessert from the director of traditional blended worship arts for the Church of the Resurrection uses strawberries and other seasonal fruits.