About the food you eat and what happens after

Two authors in Kansas City this week will be talking food: where it comes from and then where it goes. Christopher Leonard, author of “The Meat Racket: The Secret Takeover of America’s Food Business,” speaks Wednesday at the Central Library. Mary Roach, the author of “Gulp: Adventures on the Alimentary Canal,” speaks Thursday at the library.

Ink Bar Guide

The definitive guide to your favorite watering holes, from packed pubs to under-the-radar dives.

The Star's Restaurant Guide

Search The Star's restaurant dining guide by type of cuisine, location, vegetarian options and more, then link with the restaurant's website to check out complete menus.

Your $5 Lunch Guide

Browse more than 50 local spots that dish up delicious fare for $5 or less.

Food Trucks in Kansas City

2013 Food Truck Guide

Browse through The Star's annual guide to what's new on the KC food truck scene. The 29 trucks listed here are usually on the move, so they rely heavily on social media to get the word out to customers about location, hours and specials. Links to Facebook and Twitter are included in our guide.

Restaurants

In midtown, three new spots for cheap thrills

In one weekend, The Star’s Jeneé Osterheldt checked out the late-night drinks at Drunken Worm, 1405 W. 39th St., the light lunch at iPho Tower, 3623 Broadway, and the desserts at Baked in Kansas City, 706 Westport Road, and didn’t break the bank.

Chow Town

Come Into My Kitchen

Easter feast honors Polish heritage

Teresa Kamler’s Easter basket comes filled with breakfast and blessings. With a heritage steeped in Polish traditions and food, Teresa and her husband, Fred, wo live in Lenexa, are observing Holy Week, which culminates with an Easter celebration on Sunday.

Tasty treats are a tradition for Passover

At sundown on Monday, Bonnie Rosen of Overland Park will celebrate the beginning of Passover with members of her immediate family. For Rosen, the Jewish festival of freedom always includes a spread of homemade desserts, including macaroons.

Eating for Life

Medley of veggies and zesty spread kick open-faced sandwich up a notch

The French “tartine” is a savvy sandwich standby: a slice of buttered bread topped with whatever you have on hand. That could be jams, meats or cheeses. Even better: grilled veggies. The Star’s Grilled Vegetable Tartine takes inspiration from the open-faced tartine once served on the lunch menu at the Genessee Royale Bistro in the West Bottoms.

Miso glaze puts a new twist on fish

The reported health benefits of miso are numerous: Miso is fermented, so it is a probiotic that aids in digestion, and it is high in compounds linked to lower rates of breast cancer, heart disease and menopausal symptoms. The Star’s Miso-Glazed Pan Seared Fish and Vegetables is a delicious way to try miso and start integrating it into your diet.

Cooking 101

Italian appetizer Beef Carpaccio is a rare treat

Heather Popper was in middle school, dining at an Italian restaurant, the first time she tasted carpaccio. It was love at first bite. Now Popper, a student chef at Johnson County Community College, mostly makes it for her foodie friends or doesn’t mention that the meat is raw and covers it heavily with sauce. “This is a simple yet very elegant dish,” she said.

Cityscape