The brief, glorious moment when tomatoes are everywhere marks the culinary apex of summer. This moment is especially fleeting for heirloom tomatoes, the high-maintenance wing of the tomato clan.
From the early 1970s to 2013, the old Irish Pub on Saginaw Street was a fixture of camaraderie in Lansing’s westside neighborhood.
Roadside farm stands are making a comeback. They’ve been around forever, though they’re more common in some places than others. Growing up in New England,
Based on your votes in City Pulse’s 2023 Top of the Town contest. Bon appétit!
Arms & Embers Grill
219 N. Bridge St., Grand Ledge
8 a.m.-8 p.m. Wednesday-Thursday
8 a.m.-9 p.m. Friday-Saturday
8 a.m.-2 p.m. Sunday
(517) 731-6131
armsembers.com
Though I’m grateful that my summer schedule is piping hot with invites to cookouts and bonfires, I’ll admit that I’ve been hitting the sauce (barbecue, that is). After a long holiday weekend, I was anxious to return to my usual diet of Middle Eastern cuisine.
Sometime in the mid-1990s, after a lifetime of servitude to the shriveled heads of garlic I would bring home from the supermarket, I finally declared myself independent.
I prepare food for a living, so it’s the last thing I want to do in my free time. I can’t afford to have every meal cooked for me, though, so I came up with a solution: I make a giant vat of pasta salad and eat that for every meal I don’t have at work.
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