Eating for Life

Easy Cioppino is a traditional San Francisco seafood stew

Eating for Life’s Easy Cioppino traces its origins to Italian-American fishermen. Seafood — fish and shrimp in this case — swim in a rich, flavorful tomato broth. Some chefs add garlic, celery and onion. Our recipe adds zucchini, then garnishes the stew with spinach instead of parsley for a bump in nutrition.

Cooking 101

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.”

Come Into My Kitchen

Ann Davis’ Oatmeal cookie recipe contains lots of flavor

Ann Davis’ Brookside kitchen really heats up when she creates nutritious meals for her firefighter husband, Stephen, and their two sons, Owen, 9, and Eli, 8. Davis is a pediatric psychologist and director of the Center for Children’s Healthy Lifestyles & Nutrition at the University of Kansas Medical Center/Children’s Mercy, Kansas City.

Jeneé Osterheldt

Roasterie Factory Cafe perks up your happy hour

Friday nights when the work week ends are usually about cocktails, but the Roasterie Factory Cafe’s coffee happy hour is the perfect way to jump-start your weekend. The Roasterie’s Leawood location is lovely when you’re out shopping in the burbs. And the Brookside location is hustle and bustle. But the Factory has more of a lounge vibe.

Ann Davis’ Oatmeal cookie recipe contains lots of flavor

Ann Davis’ Brookside kitchen really heats up when she creates nutritious meals for her firefighter husband, Stephen, and their two sons, Owen, 9, and Eli, 8. Davis is a pediatric psychologist and director of the Center for Children’s Healthy Lifestyles & Nutrition at the University of Kansas Medical Center/Children’s Mercy, Kansas City.

Ann Davis’ Oatmeal cookie recipe contains lots of flavor

Ann Davis’ Brookside kitchen really heats up when she creates nutritious meals for her firefighter husband, Stephen, and their two sons, Owen, 9, and Eli, 8. Davis is a pediatric psychologist and director of the Center for Children’s Healthy Lifestyles & Nutrition at the University of Kansas Medical Center/Children’s Mercy, Kansas City.

Kansas City Deals

Today's Circulars

Easy Cioppino is a traditional San Francisco seafood stew

Eating for Life’s Easy Cioppino traces its origins to Italian-American fishermen. Seafood — fish and shrimp in this case — swim in a rich, flavorful tomato broth. Some chefs add garlic, celery and onion. Our recipe adds zucchini, then garnishes the stew with spinach instead of parsley for a bump in nutrition.

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.”

New Raytown restaurant NewzRoom Cafe fulfills a mother’s dream

Marvin and Michelle Russell saw a need for a locally owned restaurant. Marvin Russell’s mother had always wanted to open a restaurant, so he was fulfilling her dream too. Marvin and Michelle combined their passions in the NewzRoom Cafe, which opened in late January at 6020 Blue Ridge Blvd.

Easy Cioppino is a traditional San Francisco seafood stew

Eating for Life’s Easy Cioppino traces its origins to Italian-American fishermen. Seafood — fish and shrimp in this case — swim in a rich, flavorful tomato broth. Some chefs add garlic, celery and onion. Our recipe adds zucchini, then garnishes the stew with spinach instead of parsley for a bump in nutrition.

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.”

New Raytown restaurant NewzRoom Cafe fulfills a mother’s dream

Marvin and Michelle Russell saw a need for a locally owned restaurant. Marvin Russell’s mother had always wanted to open a restaurant, so he was fulfilling her dream too. Marvin and Michelle combined their passions in the NewzRoom Cafe, which opened in late January at 6020 Blue Ridge Blvd.

Eat & Drink

Eat & Drink

Hearty meals fuel firefighters and strengthen bonds

Meals at Olathe Fire Station 1 must be inexpensive, easy to prepare and served in satisfying quantities. As in most firehouses, meals on the A shift are communal, family-style affairs. The gleaming, custom-made table filling Station 1’s dining room is repurposed from a bowling alley lane; station personnel names are inscribed in it, along with the distinctive blue-and-red emblem.