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Lyndsey d'Happart and her husband, Ozzie, enjoy using fresh ingredients to create dishes such as Chicken Tikka Masala.
Come Into My Kitchen | Couple counts on fresh, local foods
May 16, 9:41 AMLyndsey d’Happart is one half of a creative culinary couple. She and her husband, Ozzie, enjoy connecting in the kitchen and with Kansas City’s community of local farmers.
Cooking 101 | Stuffed Flounder
May 16, 9:41 AM
Shortly after Donna Frazier graduated from high school in 1982, she sampled stuffed flounder at a restaurant in North Carolina, and loved it. Though it took her many attempts to perfect the recipe, Frazier, , who’s now a chef apprentice at Johnson County Community College, said it’s a very forgiving dish.
- KC bartenders revive the tang of old-time ‘shrubs’ May 15, 7:43 PM
- Last Bite | These brownies have a surprise ingredient May 12, 9:31 PM
- Eating for Life | Caperberries are the guest stars in grilled chicken dish
- Come Into My Kitchen | Daughter likes cooking healthy foods for mom
- Savory custard sformato puts spring’s vegetables front and center
Dining Out
At Bread For All in Westport, Stan Yoder lays out freshly baked nan to cool before the lunch crowd arrives.
Just a Taste: Bread for All Bakery Tandoori Naan Cafe
May 15, 12:02 PMWho knew the new “Avengers” movie would create a shawarma buzz?
Tatsu’s holds on to its alluring tradition
May 8, 8:47 PM
In the realm of local French restaurants, Tatsu’s is reliable, comfortable and unwavering in its commitment to a kind of traditional satisfaction, a comfortable spot halfway between steak frites and creative high style. Call it the immovable feast.
FIND A RESTAURANT
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.- Haus hopes to be home of the best wurst
- Area restaurants cited for health code violations
- New Crossroads restaurant is about food and community
Come into my kitchen
Lyndsey d'Happart and her husband, Ozzie, enjoy using fresh ingredients to create dishes such as Chicken Tikka Masala.
Come Into My Kitchen | Couple counts on fresh, local foods
May 16, 9:41 AMLyndsey d’Happart is one half of a creative culinary couple. She and her husband, Ozzie, enjoy connecting in the kitchen and with Kansas City’s community of local farmers.
Come Into My Kitchen | Daughter likes cooking healthy foods for mom
May 8, 7:22 PM
Like daughter, like mother” is the cooking incantation that rises from the kitchen 28-year-old Beth Lipoff shares with her mother, Alice Capson. Beth grew up helping her single mother and older brother, Jules, prepare nightly meals for the threesome. Today, it’s primarily Beth who tries new recipes and modifies them to her mother’s tastes.
- Come Into My Kitchen | Fellowship unites Polish community May 2, 10:42 AM
- Come Into My Kitchen | Food is one comfort for cancer survivor Apr 24, 8:13 PM
- Come Into My Kitchen | Disability doesn’t cloud cook’s sunny disposition Apr 17, 7:56 PM
Want to nominate a cook?
Think you know a cook who should be featured in Come Into My Kitchen? Send an e-mail to Mary Pepitone
Eating for life
Grilled Chicken With Mediterranean Relish
Eating for Life | Caperberries are the guest stars in grilled chicken dish
May 8, 7:31 PMAyurvedic medical texts indicate caperberries are good for you, helping to relieve rheumatism and inflammation. But like any brined or pickled food, caperberries are high in sodium. To remove excess sodium, rinse caperberries before using as a garnish for The Star’s Grilled Chicken With Mediterranean Relish.
Eating for Life | Asparagus salad has a saucy secret ingredient
Apr 24, 11:16 PM
Pomegranate molasses, a sweet and sour ingredient common to Middle Eastern cuisine, is trendy with the gourmet crowd. The Star’s Roasted Asparagus Salad With Pomegranate Molasses Vinaigrette uses the molasses to add punch to tender, roasted asparagus.
Eating for Life | No-salt pretzels reduce sodium in chicken piccata dish
Apr 10, 6:57 PM
Is a pretzel still a pretzel if you take away the salt? The Star’s Chicken Pretzel Piccata, a remake of a classic Italian dish, swaps the veal for chicken and coats the meat with the crumbs of unsalted pretzels. We also tweaked the high-calorie sauce made from the pan drippings.
- Eating for Life | Rich in omega 3, chia seeds replace fat in muffins Apr 3, 7:09 PM
- Eating For Life | A good-for-you gourmet burger Mar 20, 8:04 PM
- Eating For Life | Orange glaze makes it easier to love Brussels sprouts Mar 13, 6:23 PM
Cooking 101
Stuffed Flounder with green beans and potatoes
Cooking 101 | Stuffed Flounder
May 16, 9:41 AMShortly after Donna Frazier graduated from high school in 1982, she sampled stuffed flounder at a restaurant in North Carolina, and loved it. Though it took her many attempts to perfect the recipe, Frazier, , who’s now a chef apprentice at Johnson County Community College, said it’s a very forgiving dish.
Cooking 101 | Clever adaptations create a quick summer supper
May 15, 6:39 PM
What would happen if you used a Bloody Mary as the inspiration for gazpacho, a cold summer soup? You’d get something like this fresh spring recipe blended up by Sophia Buell, chef apprentice at Johnson County Community College.
- Cooking 101 | Meatloaf gets an exotic Asian twist Apr 21, 1:05 PM
- Cooking 101 | Rub made with instant coffee adds a kick to beef Mar 28, 2:47 PM
- Cooking 101 | Pastel de Papa With Escabeche of Vegetables Mar 6, 3:11 PM
- Cooking 101 | Rabbit stew is a winning dish with a twist Feb 21, 9:47 PM
Last Bite
Last Bite | These brownies have a surprise ingredient
May 12, 9:31 PM
Using black beans in a dessert is unconventional, but these gluten-free vegan brownies from Jamie Milks, owner and recipe developer at Everyday Organic, are a tempting treat for people with (or without) dietary concerns.
- Last Bite | Light and bright seafood ceviche May 6, 5:10 PM
- Last Bite | A grown-up twist on a campfire classic Apr 28, 8:46 PM
- Last Bite | Beyond spinach dip Apr 21, 8:20 PM
Drinks + Spirits
KC bartenders revive the tang of old-time ‘shrubs’
May 15, 7:43 PM
Sour is an essential cocktail component. That’s why, every day, bartenders across Kansas City squeeze mounds of lemons and limes. But look closely and you’ll see another ingredient quietly adding its own tang to drinks — shrubs. These complex and bright syrups made from fruit, sugar and vinegar are making a comeback.
The Wine Press | How organic is your wine?
Apr 17, 8:10 PMThere is at least one area in which government regulation's touch has been too light to discern: the meaning of organic. I have met innumerable consumers who advise me that the wines in Europe are so much better, since “they don’t have sulfites.” Au contraire; they simply don’t tell you about their sulfites. But here’s the rub: sulfites aren’t really the issue.
Cityscape
Cityscape
Consignment store finds new homes for prized furnishings
Ruth Dusterhoft, JoAnn Fowler and Sharon Schurer opened Couches to Curios in April. The store in Glenwood Plaza in Overland Park sells furniture and home furnishings on consignment.
Previous Columns- Haus hopes to be home of the best wurst May 16, 12:56 AM
- Plaza Betsey Johnson store to close May 10, 8:25 PM
- River Market’s Opera House is notably eclectic May 7, 6:51 PM
- Sports bar with a mini-museum opens in 18th & Vine district May 4, 12:09 PM
More
- For a farm-fresh experience, visit the source May 9, 7:54 AM
- Eating for Life | Caperberries are the guest stars in grilled chicken dish May 8, 7:31 PM
- Come Into My Kitchen | Daughter likes cooking healthy foods for mom May 8, 7:22 PM
- Savory custard sformato puts spring’s vegetables front and center May 8, 8:14 PM
- How to make a guac that rocks May 7, 2:36 PM
- Last Bite | Light and bright seafood ceviche May 6, 5:10 PM
- Cooking 101 | Clever adaptations create a quick summer supper May 15, 6:39 PM
- Join us this evening for more street fare with flair May 4, 11:19 AM
- Come Into My Kitchen | Fellowship unites Polish community May 2, 10:42 AM
- Tatsu’s holds on to its alluring tradition May 8, 8:47 PM
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Special Reports
Edge City: The 2012 Food Issue
Smoke, sophistication and beyond: 35 ways to explore KC's evolving culinary identity.
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A handful of mobile food are taking it to the streets, fueled in part by social marketing tools.
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The modern American supermarket is a cornucopia of plenty — unless you’re one of the 11.5 million low-income people who live in a forgotten place called a “food desert.”