March 15 2017
We choose the smoked salmon pâté and a charcuterie plate for starters. The pâté ($12) gets good marks, with the requisite smokiness smoothed out by a dill-based sour cream. The...
March 8 2017
In my kitchen, the motto is a little different: “Feta makes it better.” From pasta to pizza to soup, so many things benefit from a healthy sprin- kling of the Greek cheese. I’ve recently...
March 1 2017
As the temperatures hovered in the mid-50s Thursday, I couldn’t resist the urge to get out of the office and wander down to the El Oasis food truck, purveyors of some of Lansing’s finest Mexican...
Exploring wine pairings for Lent
March 1 2017
Paczki — pronounced “poonch-kee”— exist because Polish Catholics needed to use up all the eggs, lard and sugar in the house before Lent began. This traditionally takes place on...
MSU student’s food app not just for foodies
March 1 2017
Like many life-changing journeys, David Welsh’s latest venture began with a low point. In September 2015, the Michigan State University student was in Chicago and began to feel ill. It got so bad...
Farm to table movement takes hold in Greater Lansing
March 1 2017
The farm to table concept seems pretty intuitive: You eat what’s close because it’s easy, it’s affordable and it’s healthy. So it’s no surprise that in the last decade it’s...
Craft & Mason Coffee Roasters wins 2017 Good Food Award
Feb. 28 2017
At the end of January, Lansing’s Craft & Mason Coffee Roasters was honored with a Good Food Award for its Ethiopia Hunkute coffee. This is the first year Craft & Mason competed in the Good Food Awards,...
Feb. 22 2017
Patbingsu, also known as bingsu or bingsoo, is a shaved ice treat. Softer than the crunchy snow cones you get at the ballpark but more powdery than ice cream, patbingsu has the texture of a fresh, pure...
Community supported agriculture delivers locally grown food and satisfaction
Feb. 22 2017
The growing list of participating farms include ANC Veggie Box, Capital Village Trade Cooperative, CBI's Giving Tree Farm, Hillcrest Farm, Hunter Park GardenHouse, Lansing Roots, Monroe Family Organics,...
Local wine expert brings spotlight on Metro Lansing
Feb. 22 2017
If you live somewhere in southeast Michigan, there’s a good chance you say you’re “from Detroit” when talking to someone from outside the area
Feb. 15 2017
But my favorite option so far is the Sammy. This breakfast sandwich features fried chicken, avocado, bacon, sprouts, arugula and a poached egg, all topped with ranch and sriracha aioli and served on ciabatta...
Feb. 15 2017
It’s as if the place were never meant to be. Yet there it sits, down a forlorn dead-end street, behind a car wash and flanked by buildings whose commerce is God-knows-what
Feb. 14 2017
Ingredients:48 to 52 oz. of quality canned baked beans (such as Bush’s)Two strips bacon1 small onion, chopped2 cloves garlic, minced3/4 cup brown sugar1 Tbsp. Worcestershire Sauce2 Tbsp. white vineg
Feb. 8 2017
When you’re trying out a new type of international food, it’s best to have a guide. I’ve tried Korean food a few times in the past, but I’ve had little success navigating the menu....
Exploring sexy wines with the help of R. Kelly
Feb. 1 2017
February is a sexy time in Michigan. First of all, there’s Valentine’s Day. Second, it’s not warm. Winter is back, and that means snuggles for survival
Feb. 1 2017
It’s in a terrible location, tucked behind Kwik Car Wash, with only a barely-visible-from-Cedar-Street “BBQ” banner marking its River Street entrance. It’s tiny, with seating for...
Jan. 25 2017
Meat’s house bloody mary, the Meaty Mary, uses the restaurant’s own VIN#666 barbecue sauce as a base, giving it a great mix of sweetness and salt. It also has a good peppery kick, and it’s...
Jan. 18 2017
Before we go any further, let me just spit it out: I have devolved into that lowliest of culinary creatures, the food snob. I can’t help it. I have been to the promised land on several occasions,...
Jan. 18 2017
When a Facebook friend posted a picture of bún bò Hue and called it “pho plus,” I knew I had to try it. It was awesome, and I’ll talk about it in a bit, but first let’s...
Jan. 11 2017
While somewhat spicy, this dish is not especially fiery. The mixture is spread out on a plate and thick enough to be managed with a fork yet soupy enough to warrant a spoon, but I found using pita bread...

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