Food
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Thousands of years of culinary evolution is no match for a farmer with a blender, and the creativity to put it to use. more
When I ask a chef for a recipe to print in this column, I know it is a big request. It is the core blueprint of their business. A storehouse of value and trade secret all in one. more
The Tiger Roll is one of my all-time favorite sushi roll creations. more
At the farmers markets of the West, it is common to find morel mushrooms for sale in little baskets. more
Looking for the perfect place to cool down after a long day at the beach? more
The summer solstice is in the rearview mirror. Even though the hottest days are before us, the longest days are past. If you haven’t planted your tomatoes or melons yet, you might not bother. The plants will grow like steroid abusers, but there isn’t time for the fruit to ripen. Or maybe you’ll get one small melon. Trust me, I’ve been there. more
Farm-to-table is a phrase that gets thrown around a lot in the restaurant industry. Some restaurants may guarantee farm fresh food but fail to follow through on that promise. Risen Breakfast and Bakery, opening in downtown Mason this fall, will source all of its ingredients from local farms in the area. more
Even vegetarians and vegans love chicken nuggets, which explains the recent explosion of fake chicken nuggets onto the food scene. Chicken behemoth Tyson Foods is now selling Raised and Rooted chicken-free nuggets. Several other startups, including Nuggs, Daring Foods and Rebellyous, each has its own crispy breaded chicken-style product. Kentucky Fried Chicken, meanwhile, is tweaking its Beyond Fried Chicken nuggets. more
Salt Rock Brewing Co., a new brewpub restaurant coming to Lansing later this summer, is a longterm dream finally come true for couple and business partners Donna WIlliams and Steve Kelly.  more
Across the Northern Hemisphere at about this time, garlic plants are reaching for the sun. Each clove planted last fall has divided and swollen into a bulb of cloves, while the flowers emerge in a circuitous path.  more
I had given up on bok choy, because I was caught in a rut, adding it to my soggy stir-fry and not much else. I felt bad about it, because the truth is, I wasn’t giving up on bok choy. What’s there to give up on? Bok choy is delicious, versatile and blameless. more
The cocktail has a distinct flavor you might cherish, or the smoky highlights will remind you of badly burnt campfire meals. I found the Soup Spoon’s South of the Border concoction to be a titillating mix of compelling nastiness and paradise. more
While shopping at ALDI the other day, I heard a young girl beg her mother, “Can we go to the farmers market? Please?” more
This time of year, the radishes stand out like bright bunches of candy. Sometimes, at the farmers market, I ask the vendors what to do with their pretty orbs because I am chronically at a loss for ideas. The most common guidance, by far, is to use radishes in salads and stir-fries. In other words, the farmers are just as clueless as I am. more
Grilled pizza does not immediately sound like the highest use of a grill or a pizza. You’d think the bottom of the crust would burn into a blackened crisp, while blocking the coals from melting the cheese on top. But that notion didn’t seem to dawn on Johanne Killeen and George Germon, two art students from Providence, Rhode Island, who met while working for Dewey Dufresne, a young chef with a big future of his own.  more
Know what makes a fine summer day even better? The answer should be obvious: a great drink. No matter how you like your alcohol served to you, Lansing has a ton of spots for you to check out this summer. We’re going to break the drinks down by style and provide you a list of where to find them.  more
Enjoying delicious food and drinks with friends and family in the warm daylight is one of the best ways to spend a summer afternoon. Unfortunately, the coronavirus pandemic pretty much robbed us of that last year, unless you happened to have a nice private patio to enjoy takeout. For the rest of us, Lansing has a number of restaurants with great patios, and we have years’ worth of Top of the Town voting data to sort out the best of the best. Here are a few of the most popular spots to check out this summer. more
Temperatures in the mid-90s and heavy rains this week reminded us Michiganders that summer is rapidly approaching. If you crave the tastes of the ocean but can’t make it out to the coast, these Lansing eateries have you covered. Throw on some sandals, maybe a Hawaiian shirt, too, and try out some of the best seafood our area has to offer.  more
Strawberry shortcake never changes. You can tweak it, but the basic trifecta of strawberries, cream and cake is so stable that there isn’t much room for improvement. This means it’s near … more
A cocktail of rain, wind and even a little snow assaulted the farmers market last week. The fair-weather hipsters stayed home. So did the lemonade stand. Altogether, more farmers showed up than customers, and coffee was the only thing that sold out because everyone’s hands were cold. There was a steaming cauldron of chicken congee for sale at the Vietnamese sandwich stall, and had the cardboard bowls not run out, the congee would probably have sold out, too. more
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