Rich Graham of Overland Park, the sales director for a paper and packaging company, credits his dad for his fearless attitude in the kitchen and at the grill or smoker. He shares a recipe for a tasty Asian Pork Satay just in time for Father’s Day.
Deb Wiebrecht, the executive director of Variety KC, a charity dedicated to improving the lives and mobility of physically and mentally challenged children, knows that get-togethers with family and friends become an opportunity to gather around the notion that it’s better to give than to receive. She shares her recipe for Schaum Tortes.
Cooking is one of Crissy Dastrup’s creative outlets as she healthfully expresses herself through her hands-on cooking style. Dastrup, a co-owner of the Dastrup Creative Group, shares her recipe for Cod Kimchi Sandwiches.
Corinne Kritikos of Kansas City, a social worker and Kansas City Care Clinic manager of HIV case management, says she likes making pies "because there are so many different possibilities and flavor combinations that can be contained within two crusts. It’s edible creativity for me. There’s also a sense of accomplishment that happens when you bake pie."
For Melbourne native Matthew Naylor, the president and CEO of the National World War I Museum at Liberty Memorial, Memorial Day is a time of remembrance, and that includes his take on a rack of lamb, an homage to his Australian heritage.
There’s no gastronomic gap when three generations mix up this moist cake in Donna Ganion’s Prairie Village kitchen. Daughter Susan Whitney of Mission Hills says preparing family recipes with family members is not only fun, it’s also a way to teach an essential skill set while creating memories.
Leslie Schmidt of Gardner has a passion for feeding the poor of Kansas City. Thanks to a nutrition grant from the Kansas Health Foundation, she teaches cooking classes at a Catholic Charities food bank in Olathe. She shares her recipe for Quinoa, Zucchini and Toasted Walnut Pilaf.
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."
At sundown next Friday, April 3, Dan Adler will celebrate the beginning of Passover with family and friends, having prepared his mother’s Passover apple cake recipe with his granddaughter, 9-year-old Marissa McLain.
Becky Statesel of Independence shares a recipe for Peach Glazed Chicken that she has made all her married life. “I love that it is easy to make, but tastes like you spent a lot of time in the kitchen cooking.”
It’s time again for the Go for the Green Food Drive. And Taryn Glidewell, manager of nutrition education at Harvesters — the Community Food Network, shares a recipe that can help those on a budget stretch their food dollars. An estimated 375,000 people in the 26-county Kansas City area are unsure where their next meal is coming from.
A native of England, Annie Woodward cooks in the comfort zone for friends and family, which includes Tony, her husband of 33 years, son Scott Woodward, his wife, Tracy, and their 13-year-old son, Christopher, of Lawrence.
Fannie Smith is a back-to-basics baker who has returned to her Midwestern food roots. Born in Hamilton, Mo., Smith worked in California for most of her professional academic life but returned to the Kansas City area four years ago, after marrying Rudy Wrobel, whom she met while doing research on family genealogy.
Italian ingredients meet Croatian cookery in Carol Jean (Stipetich) DeFeo’s kitchen. Born and raised in the Slavic Kansas City, Kan., Strawberry Hill neighborhood, Carol Jean learned to meld the two country’s cuisines, after being married for 34 years to the late Fred DeFeo.
For Nancy Ballenger of Peculiar, Mo., the third time’s a culinary charm. Since 1983, both Nancy Ballenger’s husband, Barry, and sister, Lois Hart of Louisburg, were featured in the “Come Into My Kitchen” column. Now, it’s Nancy’s turn.