Honest Northwestern Cuisine Chef Jenn Louis and her husband, David Welch, opened Lincoln on North Williams in 2008, with a focus on simple, ingredient-driven cuisine. Her ever-changing menu is full of made-from-scratch specialties that highlight seasonal produce from the Pacific Northwest, most of which comes from local farms and purveyors. On my visit to Lincoln,… Read More →
Sweet & Tangy By Mindy Fox Raisins, lime, and honey create a sweet-tangy chutney flavor that plays nicely with the curry in this Indian-inspired salad. Whether under a tree in the park or around the table in cooler months, I love to serve this dish picnic-style, with good crackers and little gourmet bites from a… Read More →
Spice It Up My homemade curry paste gives an herby fragrance and depth to this delicious, spicy Thai-style curry with scallops.
Don’t be shy. Ask your butcher for venison hearts. Out of venison? Substitute lamb, calf or ox heart if you like. Most meat markets can easily accommodate these special orders. Cooking wild food is not about trying to cover up the unique flavor of game meats and birds, it’s about accentuating them, pairing them and… Read More →
Tis’ the Season for Good Food Whether you’re heading to a friend’s place for appetizers and Hot Toddies, or catching up with the extended family over Christmas dinner, good food and drink ties the season together. Of course, I have my own stash of holiday recipes. So many of these dishes have played a role in… Read More →
Tis’ the Season for Good Food Whether you’re heading to a friend’s place for appetizers and Hot Toddies, or catching up with the extended family over Christmas dinner, good food and drink ties the season together. Of course, I have my own stash of holiday recipes. So many of these dishes have played a role in… Read More →
Sharing Love Through Food Aihui Ong founded Love With Food with a drive to help others – entrepreneurs striving to succeed in the food industry, underprivileged children in need of a meal and the growing number of at-home epicureans looking for new flavors. When you subscribe to Love With Food, you’ll receive a monthly box of… Read More →
Sharing Love Through Food Aihui Ong founded Love With Food with a drive to help others – entrepreneurs striving to succeed in the food industry, underprivileged children in need of a meal and the growing number of at-home epicureans looking for new flavors. When you subscribe to Love With Food, you’ll receive a monthly box of… Read More →
Happy Thanksgiving! With my favorite holiday of the year just around the corner, I thought it would be timely to post some Thanksgiving help for the culinarily challenged among you. No holiday is as confounding as this one for the home cook who is expected to rise above the normal hellfires of daily cooking for… Read More →
Happy Thanksgiving! With my favorite holiday of the year just around the corner, I thought it would be timely to post some Thanksgiving help for the culinarily challenged among you. No holiday is as confounding as this one for the home cook who is expected to rise above the normal hellfires of daily cooking for… Read More →
My Game-Day Specialty When I invite the guys over to watch football, I like to roast a ham or a few birds and lay out some buns and mustard, and I always serve this chili. I leave it next to the fireplace, so the pot stays warm, and let everyone help themselves. I put out… Read More →
Kansas City’s Barbecue Guru Ardie Davis, PhB (doctorate in barbecue philosophy), founded the American Royal BBQ Sauce, Rub and Baste Contest, has written nine barbecue cookbooks and is a backyard meat-smokin’ professional. We chat with Ardie about the country’s best barbecue, the competition trail and tips for championship-quality ribs. For your own taste, head to the American… Read More →
Kansas City’s Barbecue Guru Ardie Davis, PhB (doctorate in barbecue philosophy), founded the American Royal BBQ Sauce, Rub and Baste Contest, has written nine barbecue cookbooks and is a backyard meat-smokin’ professional. We chat with Ardie about the country’s best barbecue, the competition trail and tips for championship-quality ribs. For your own taste, head to the American… Read More →
Progressive American Cuisine By Bob & Sue We enjoyed a dinner at this gem of a restaurant with our friends, Lee and Terry. The Chef, Colby Garrelts, has been nominated several times for Best Chef Midwest by the James Beard Foundation. He offers an eclectic menu which includes a lavish Caviar presentation, a fresh Spring… Read More →
Progressive American Cuisine By Bob & Sue We enjoyed a dinner at this gem of a restaurant with our friends, Lee and Terry. The Chef, Colby Garrelts, has been nominated several times for Best Chef Midwest by the James Beard Foundation. He offers an eclectic menu which includes a lavish Caviar presentation, a fresh Spring… Read More →
Don’t be shy. Ask your butcher for venison hearts. Out of venison? Substitute lamb, calf or ox heart if you like. Most meat markets can easily accommodate these special orders. Serves four. Instructions Combine honey and wine in a small sauce pot, bring to a boil, drop whole shallots in, cover and cook for 20… Read More →
