Eat & Drink

New technology and recipes with bolder flavors are making slow cookers a hip choice

Hungry hipsters may not exactly jump for joy when the subject of slow cookers arises. But we’re not talking the recipes of old when a can of soup, poured over an unidentifiable cut of meat, cooked all day in the slow cooker. We’re talking recipes with flavors that pop and explode on the palate.

Eat & Drink

Delectable Bundt cakes are beautiful without the fuss

Since its invention in 1950, the Bundt pan has become America’s best-selling cake pan. There’s only one catch to this “no-fuss cake”: It doesn’t always come out of the pan in one piece. Here are expert tips for a clean release, plus three Bundt cake recipes perfect for any occasion.

Fruity Pavlova is a sign of spring for Emily Wilcox

Come Easter, Emily Wilcox of Lee’s Summit is inspired to make this Easter Berry Pavlova, which she says "is light and fresh, just like a taste of spring. The thing I love about this dessert is after you make the shell and whipped cream, you can top it with any fruit you prefer."

QuikTrip now offering a breakfast pizza

QT Kitchen’s new breakfast pizza is topped with sausage, bacon, scrambled eggs and melted cheddar jack cheese, and available from 6 to 10 a.m. The cost is $2.99 for one slice or $5 for two.

Fruity Pavlova is a sign of spring for Emily Wilcox

Come Easter, Emily Wilcox of Lee’s Summit is inspired to make this Easter Berry Pavlova, which she says "is light and fresh, just like a taste of spring. The thing I love about this dessert is after you make the shell and whipped cream, you can top it with any fruit you prefer."

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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.”

Eat & Drink

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.