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.
The Truman Medical Center Charitable Foundation held its 10th annual benefit fashion show featuring 16 local boutiques and designers on Friday evening at the Kansas City Convention Center with guest host Mario Lopez.
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.
Jodie Stockwell of Overland Park has roots in Kansas, but her husband’s military career meant that she also amassed recipes from her travels around the world. Salmon en Papillote is a family favorite and easy to prepare.
It’s Christmas Eve, so Santa Claus will sup on soup. His recipe for “snowball” chicken soup is part of a warm and satisfying meal that won’t weigh Santa down, as he travels the world over. Santa agreed to take some time away from checking his list twice, to cook up some magic in the Prairie Village home of Steve Holtman.
Jan Buerge of Kansas City and her sister Judy Hartzler carry on the family tradition of making peppernuts for the holidays. Peppernuts are tiny spice cookies popular throughout Germany, Denmark, the Netherlands and Russia.
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.”
Anna Dudenhoeffer Simpson relishes her time in the kitchen. This summer, Simpson started a blog, EatandDrinkwithAnna.com, to share her culinary escapades with friends and family. Simpson comes from a “long line of food lovers” and enjoys cooking comfort foods with seasonal ingredients.
Art Schaaf practices deliberate acts of pieness. Cooking comes easy as pie for Schaaf, as head chef of the home he shares with his wife, Pam, . Schaaf has a passion for pie, and likes to make his crust-filled creations both sweet and savory for friends and his blended family of four children and four grandchildren. He shares a recipe handed down from his mother, Joan.
It’s easy for Debi Bender to scare up good food for her family to enjoy. Her trick is to have a repository of recipes that are have been kid-approved. And, her treat is mixing it up with her grandchildren in the kitchen.
Charles Bruffy, chorus director for the Kansas City Symphony Chorus and artistic director of the Kansas City and Phoenix chorales, travels frequently. He has re-created his favorite rigatoni recipe from New York City’s Carmine’s.