Cooking with fire may be in our DNA, but as our palates evolve, so does grilling. Whether your style is fast and furious grilling or low and slow barbecue, 2013’s top crop of guide books includes clever tips and mouthwatering recipes from serious competitive cookers, gourmet-driven and trend-setting staffs of food magazines, and professional chefs with a bent for fine dining.
The definitive guide to your favorite watering holes, from packed pubs to under-the-radar dives.
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.
Browse more than 50 local spots that dish up delicious fare for $5 or less.
Restaurant patios around the city are abuzz with al fresco diners eager to sip and sup under the stars. Festivals are in full swing, serving up barbecue, cotton candy and street food. Farmers markets on both sides of the state line supply shoppers with local produce for bountiful dinners on the grill.
Anything pink with an umbrella or sugary rim is dismissed as girly and lightweight. But summer spirits are my favorite. When you’re landlocked like we are, who doesn’t want that beachy feeling that daiquiris, margaritas and coladas bring? Here are some of my favorites.
Cooking with fire may be in our DNA, but as our palates evolve so does grilling cuisine.
Strawberry season may be short, but strawberries are so concentrated with flavor it is unforgettable.
Paul Goehausen is stoked to smoke outdoors this Memorial Day weekend. He grills year-round in his outdoor kitchen in Leawood and says the key to a satisfying savory result is smoking the meat or fish “low and slow.”
Joy Angolia enjoys cooking for legions of loyal friends and is married to a retired army lieutenant colonel. She is a culinary chronicler with organized binders that include recipes from her travels around the world.
Too often served drenched in butter or hollandaise sauce, mild, earthy asparagus is just as suited to lighter preparations. The Star’s Asian Marinated Asparagus bathes the spears in a mixture of low-sodium soy sauce, rice wine vinegar, ginger and lemon.
Pulled pork, a popular barbecue staple, is usually made from the shoulder of the pig, also referred to as Boston butt. But The Star’s Low-Fat Pulled Pork uses tenderloin, a much leaner cut of pork instead.
Pate might just be chopped liver to some people, but to Johnson County Community College student chef Jacob Wright it’s a thing of beauty. It can add protein to a simple luncheon salad, or be served with crackers or toast points for an appetizer.
An unlikely combination of seasonings makes a good match.
A 60,000-square-foot building in Merriam initially planned for a Circuit City electronics store will be razed and replaced by an Ikea home furnishing store that will be about six times as large.
More than three years after it closed, Westport mainstay The Corner Restaurant has been resurrected in the same spot but with new owners, a new decor and new menu. Executive chef Natasha Sears said the kitchen uses many local vendors, and makes about 90 percent of the menu from scratch on-site.
