Cooking 101

Venison and Gouda combine in succulent Juicy Lucy Burger

Using two kinds of meat in a dish can produce a different flavor and sometimes even a different texture. Ashleigh Carroll, a fourth-semester culinary student at Johnson County Community College and a chef apprentice at EBT Restaurant in Kansas City, likes to pair ground venison with ground pork when she makes her Venison Juicy Lucy Burger With Smoked Gouda.

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Brussels sprouts lighten up for spring in slaw recipe

Although slaw is most typically made from cabbage, just about any sturdy vegetable that can be torn, shaved or sliced into a culinary confetti will work. The key to Brussels Sprouts Slaw With Walnuts and Pomegranate is to shave the finest shreds possible.

Traditional Italian porchetta gets a Kansas City twist

Porchetta is a traditional Italian dish that consists of layering pork belly with herbs and spices and pork loin, rolling it up, then roasting it in the oven. Jeff Toohey, a second-year student in the Johnson County Community College’s Chef Apprentice and Food and Beverage Management programs, calls his version of this classic dish “Kansas City-fied.”

Brussels sprouts lighten up for spring in slaw recipe

Although slaw is most typically made from cabbage, just about any sturdy vegetable that can be torn, shaved or sliced into a culinary confetti will work. The key to Brussels Sprouts Slaw With Walnuts and Pomegranate is to shave the finest shreds possible.

Traditional Italian porchetta gets a Kansas City twist

Porchetta is a traditional Italian dish that consists of layering pork belly with herbs and spices and pork loin, rolling it up, then roasting it in the oven. Jeff Toohey, a second-year student in the Johnson County Community College’s Chef Apprentice and Food and Beverage Management programs, calls his version of this classic dish “Kansas City-fied.”

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