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Balsamic Grilled Hangar Steak
Last Bite | Balsamic Grilled Hangar Steak
Hangar steak, a flavorful cut, can dry out easily and turn tough if overcooked. Chefs Justin Hoffman and Robert Brassard, who teach at the student-run Broadmoor Bistro in Shawnee Mission School District’s Broadmoor Technical Center, apply a savory marinade to tenderize the meat.
The magic (and science) of macarons
May 22, 4:24 PM
Ethereal to the tongue, bright and pleasing to the eye, the dainty Parisian pastries known as macarons are tiny bites of luxury. Dissolving in the mouth, they give way to fillings of beguiling and delicious variety.
- Last Bite | Dip into some squash with Zucchini Hummus May 18, 10:08 AM
- KC bartenders revive the tang of old-time ‘shrubs’ May 15, 7:43 PM
- Cooking 101 | Stuffed Flounder is a professional dish you can cook at home
- Come Into My Kitchen | Couple counts on fresh, local foods
- Last Bite | These brownies have a surprise ingredient
Dining Out
At Bread For All, a Middle Eastern bakery/cafe in Westport, the shawarma sandwich can be paired with falafel and a Kurdish coffee.
Bread for All bakery and cafe rides the shawarma tide
Who knew the new “Avengers” movie would create a shawarma buzz? After one of the movie’s ferocious battle scenes, Iron Man craves one of those Middle Eastern wraps, a street-vendor staple.
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
Chris and Kristy Schieszer and their daughters, Sophia, 9 (front left), and Avery, 11, made Chocolate Chip Cookie Dough Cupcakes to raise money for the Amy Thompson Run.
Come Into My Kitchen | Making cupcakes for a good cause
Kristy Schieszer creates goodwill with the good food she makes with daughters Avery, 11, and Sophia, 9.
Come Into My Kitchen | Couple counts on fresh, local foods
May 16, 9:41 AM
Lyndsey 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
- Come Into My Kitchen | Fellowship unites Polish community May 2, 10:42 AM
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
For a French twist on a classic spring salad mix, add hearts of palm and drizzle with remoulade dressing.
Eating for Life | Hearts of Palm Salad With Rémoulade Dressing
Editor’s Note: this column originally ran May 6, 2006 and is one of the recipes in “The Eating for Life Cookbook” available at thekansascitystore.com.
Eating for Life | Caperberries are the guest stars in grilled chicken dish
May 8, 7:31 PM
Ayurvedic 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
- 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
Cooking 101
Stuffed Flounder with green beans and potatoes
Cooking 101 | Stuffed Flounder is a professional dish you can cook at home
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.
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 | Balsamic Grilled Hangar Steak
May 25, 8:53 AM
Hangar steak, a flavorful cut, can dry out easily and turn tough if overcooked. Chefs Justin Hoffman and Robert Brassard, who teach at the student-run Broadmoor Bistro in Shawnee Mission School District’s Broadmoor Technical Center, apply a savory marinade to tenderize the meat.
- Last Bite | Dip into some squash with Zucchini Hummus May 18, 10:08 AM
- Last Bite | These brownies have a surprise ingredient May 12, 9:31 PM
- Last Bite | Light and bright seafood ceviche May 6, 5:10 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.
Cityscape
Cityscape
Winery gets tasting room in revived Telegram Building
The West Bottom’s Telegram building once grandly looked out over herds of cattle in the Kansas City Stockyards.
Previous Columns- Area restaurants cited for health code violations May 24, 10:31 AM
- Adams Dairy shopping center in Blue Springs signs more tenants May 22, 11:34 AM
- Gymboree fashion brand coming to Legends Outlets in KCK May 22, 9:05 AM
- Former DST co-workers find it fashionable to sell fashion May 22, 1:34 AM
More
- Bread for All bakery and cafe rides the shawarma tide May 17, 2:19 PM
- Cooking 101 | Stuffed Flounder is a professional dish you can cook at home May 16, 6:43 PM
- Come Into My Kitchen | Couple counts on fresh, local foods May 16, 9:41 AM
- Last Bite | These brownies have a surprise ingredient May 12, 9:31 PM
- 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
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