Eat & Drink

Cityscape

Family transforms Olathe farmland into the new KC Wine Co.

Founded by Kirk and Julie Berggren and guided by their daughter Taylor Berggren, the KC Wine Co.’s winery and vineyards are next to its sister business, the KC Pumpkin Patch, at 13875 S. Gardner Road, which will open for the season in late September. It now sells four red wines and four white wines but has plans to expand.

Eat & Drink

Outraged over peas in guac? Wait until you try Brocamole!

Thank goodness for Twitter-powered outrage. How else would we know just how horribly offensive the combination of peas and avocados is? The apparently misguided pairing was exposed for all its perversity Wednesday, when the New York Times urged the world to add peas – Peas, I tell you! – to guacamole. Take a moment with that.

Cooking 101

Slow-cooked baby-back ribs are worth the wait

You can’t rush the perfect barbecued baby-back ribs. That’s why Brenden Grinnell, a second-year student in the Johnson County Community College culinary program, has developed a recipe worth the time investment. The ribs need to sit in the refrigerator for three hours after you apply the dry rub and then cook in an slow oven for three or four hours before you put them on a grill.

Kansas City Deals

Today's Circulars

Slow-cooked baby-back ribs are worth the wait

You can’t rush the perfect barbecued baby-back ribs. That’s why Brenden Grinnell, a second-year student in the Johnson County Community College culinary program, has developed a recipe worth the time investment. The ribs need to sit in the refrigerator for three hours after you apply the dry rub and then cook in an slow oven for three or four hours before you put them on a grill.

Slow-cooked baby-back ribs are worth the wait

You can’t rush the perfect barbecued baby-back ribs. That’s why Brenden Grinnell, a second-year student in the Johnson County Community College culinary program, has developed a recipe worth the time investment. The ribs need to sit in the refrigerator for three hours after you apply the dry rub and then cook in an slow oven for three or four hours before you put them on a grill.

Eat & Drink

Eat & Drink

Foods of Yore: Why cooking with lard went out of style

Until late in the 19th century, leaf lard — which is made from the fat of a pig — was a bedrock staple of the American kitchen. No respectable cook would think of making a pie crust without it, and it was the number one frying medium. Oh, how times have changed:  Get the recipe for Barberton Fried Chicken, available for 1 week only.