Most classic pound cake recipes we researched use a fussy mixing method in which all the ingredients need to be at the same temperature. The result if your temperatures are off? A disastrous-looking curdled batter that can’t be saved.
Hank Charcuterie meats are locally sourced pork, beef, chicken, duck, goat, lamb and sausages. Local produce includes greens, ripe tomatoes, green tomatoes, radishes, onions, greens, potatoes and other seasonal vegetables, plus cheese and dairy.
In her first Chow Town post, new contributor Trish Minton provides a Maple-Walnut Banana Bread with Maple Glaze as an idea to deal with extra bananas. The recipe has options allowing the bread to be gluten-free and dairy-free.
Three months ago, Ginger Fuller and her husband, David Bradley, opened their breakfast and lunch cafe, Ginger Sue’s, in Olathe. The new Ginger Sue’s serves customer favorites such as fluffy buttermilk pancakes, golden breakfast potatoes and bacon seasoned with rosemary, black pepper and sugar.
With summer heating up, there’s no better way to cool off than with a refreshing drink. Although summer staples like lemonade and iced tea will always quench your thirst, we’ve rounded up a few more adventurous drinks to try this summer.
Tenderloin Grill on Southwest Boulevard is one of the few, if not only, places you can find a pig snoot sandwich. Kansas City’s barbecue restaurants have yet to offer pig snoot and rib tip combos like St. Louis. That may never catch on here.
The bird flu outbreak has led to a shortage of eggs, affecting everyone from grocers to restaurateurs. Tippin’s produces and ships about 6,000 French silk pies a week, according to a press release. It is the company’s top seller.
Craig Jones’ future father-in-law’s gift of a steel gas grill lead to a lifelong passion. Jones wishes he would have had the chance to cook with his father-in-law, Virgil Cordes, to show him what Jones had learned.
Chow Town is the most authoritative take on Kansas City's food scene. The Star’s food and drink experts and a hungry community of guest culinary voices (chefs, bartenders, cookbook authors, a barbecue expert, a culinary student and a personal chef) will offer up a can't-miss daily diet of meaty and delicious tidbits gleaned from all corners of our ever-expanding food scene.