Eat & Drink

Savor bourbon’s sweet side that gives holiday desserts a kick

Bourbon isn’t just for cocktails — the barrel-aged spirit lends smoky complexity to apple tarts, chocolate cake and pecan pie. Morgan Murphy’s book “Southern Living Bourbon & Bacon: The Ultimate Guide to the South’s Favorite Food Groups” (Oxmoor House 2014) contains a dozen recipes for decadent, bourbon-infused desserts that are perfect for the holidays.

Eat & Drink

For three generations of cooks, Hanukkah celebration begins in the kitchen

Barb Kovacs’ culinary traditions run deep. Perhaps one of the most treasured is cooking with her mother, Joan Mindlin, and 22-year-old daughter, Emily Kovacs of Overland Park, for holidays such as Hanukkah, the annual eight-day Jewish Festival of Lights, which this year begins at sundown Dec. 16. Foods that stir up Kovacs’ memories of generations of cooks long departed aren’t fussy.

Restaurant News & Reviews

Chilli n Spice in Overland Park serves up lesser-known and spicier fare of southern India

The menu at Chilli n Spice boasts a broader range of options from the north and south regions as well as Indo-Chinese-influenced dishes of the east, with a greater emphasis put on the spicier fare of the south. Located in a nondescript suburban strip mall, the restaurant sits next door to KC India Mart, a well-equipped Indian food market that it shares a kitchen and ownership with.

Come Into My Kitchen

Zucchini latkes are part of 15-year-old Sarah Shaw’s Hanukkah tradition

Sarah Shaw, a 15-year-old high school freshman from Overland Park, enjoys celebrating Hanukkah by hosting an open-house “LatkeFest.” “Holidays are a time to come together, and we have fun with it,” her mother, Amy Shaw, says. “So many Jewish traditions are tied to the foods that are served, and Sarah likes to make sure there’s a variety of dishes at our gatherings, so no one goes home hungry.”

Cindy Hoedel: The six most charming Kansas City area bars

I love the new hyper-inventive craft cocktails as much as anyone, but mixology is only one component of bar excellence. At least 60 percent of it, in my book, is what I called the Woody factor — a quirky, otherworldly charm that makes you feel like you’ve stepped inside a movie. Here are some other area bars that have it in spades.

Cindy Hoedel: The six most charming Kansas City area bars

I love the new hyper-inventive craft cocktails as much as anyone, but mixology is only one component of bar excellence. At least 60 percent of it, in my book, is what I called the Woody factor — a quirky, otherworldly charm that makes you feel like you’ve stepped inside a movie. Here are some other area bars that have it in spades.

Kansas City Deals

Today's Circulars

Deconstructed sweet potato dish keeps the flavor, avoids the excess

The Star’s Sweet Potato Napoleons deconstructs the classic ’30s-era dish, returning the casserole ingredients to savory stardom without the drippy excess. Slices of sweet potato are caramelized in the oven, then the rounds are stacked with gooey mini-marshmallows within and heated again.

Maple Bread With Cranberry Compote a festive merger of fall flavors

Maple bread with melted Camembert and warm cranberry compote is a festive dish that is perfect for holiday entertaining. Johnson County Community College student chef Kristie Kutei spent several months creating the recipe before presenting it to the chefs she works with. Their reaction? They wanted to put it on the menu as a dessert.

Local Pig's Alex Pope will be culinary director of a new P&L district restaurant

Alex Pope will be culinary director of the new Cleaver & Cork, opening in spring 2015 in the current Maker’s Mark Bourbon House & Lounge. Maker’s Mark plans to close on Jan. 1. Pope is creating Cleaver & Cork’s menu, focusing on fresh, high-quality ingredients from local sources, as well as fresh seafood that will be flown in daily.

Deconstructed sweet potato dish keeps the flavor, avoids the excess

The Star’s Sweet Potato Napoleons deconstructs the classic ’30s-era dish, returning the casserole ingredients to savory stardom without the drippy excess. Slices of sweet potato are caramelized in the oven, then the rounds are stacked with gooey mini-marshmallows within and heated again.

Maple Bread With Cranberry Compote a festive merger of fall flavors

Maple bread with melted Camembert and warm cranberry compote is a festive dish that is perfect for holiday entertaining. Johnson County Community College student chef Kristie Kutei spent several months creating the recipe before presenting it to the chefs she works with. Their reaction? They wanted to put it on the menu as a dessert.

Local Pig's Alex Pope will be culinary director of a new P&L district restaurant

Alex Pope will be culinary director of the new Cleaver & Cork, opening in spring 2015 in the current Maker’s Mark Bourbon House & Lounge. Maker’s Mark plans to close on Jan. 1. Pope is creating Cleaver & Cork’s menu, focusing on fresh, high-quality ingredients from local sources, as well as fresh seafood that will be flown in daily.

Eat & Drink

Cooking 101

Maple Bread With Cranberry Compote a festive merger of fall flavors

Maple bread with melted Camembert and warm cranberry compote is a festive dish that is perfect for holiday entertaining. Johnson County Community College student chef Kristie Kutei spent several months creating the recipe before presenting it to the chefs she works with. Their reaction? They wanted to put it on the menu as a dessert.