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.”

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.

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Today's Circulars

No need to shed a tear with these Guilt-Free Onion Rings

There’s no need to cry just at the thought of indulging in a batch of The Star’s Guilt-Free Onion Rings. The trick to this recipe: We swap the egg yolk and a seasoned flour mixture for a lighter breading of egg whites and crushed cornflakes. Then the onion rings are baked instead of deep-fat fried.

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.

No need to shed a tear with these Guilt-Free Onion Rings

There’s no need to cry just at the thought of indulging in a batch of The Star’s Guilt-Free Onion Rings. The trick to this recipe: We swap the egg yolk and a seasoned flour mixture for a lighter breading of egg whites and crushed cornflakes. Then the onion rings are baked instead of deep-fat fried.

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

Books

‘In Search of the Perfect Loaf’ is a flavorful delight

Samuel Fromartz explores bread in past and current multitudinous forms. Baking bread is within everyone’s reach, but he warns that tackling the baguette as a starting place is the equivalent of wanting to knock out a Beethoven sonata when you sit down at the piano for the first time.