I can cook many things fairly well, but anything that requires patience or finesse will always elude me. Thus, the omelet, deceptively simple though it may be, is something I must seek outside my home if I want it done well. And therein lies the rub, because it seems that most restaurants also struggle to knock the dish out of the park. Thankfully Square One, a breakfast and lunch spot tucked away in East Lansing’s Hannah Plaza, has me covered. more

Most cooks and eaters understand the importance of acid in food. If a dish isn’t popping as envisioned, a squeeze of lemon or a dash of vinegar will sharpen the flavors with a bright zing. To a meat or cheese eater, a mouthful just isn’t the same without a sip of wine. A salad maker needs acid as much as oil and salt. Dessert makers use acid to help them add more sugar. more

Many people are familiar with the notion that avoiding carbs at night can help ensure they’re not ultimately stored as fat. But is that perception the truth, a half-truth or a complete fabrication? more

This year, Greater Lansing welcomed a host of new eateries, many of which quickly solidified themselves as staples in the hearts and bellies of area residents. City Pulse food reviewers were eager to try the new options and sampled plenty of dishes, but the following five stood out as the cream of the crop. more

Sourdough stew resembles a classic, simple meal: a bowl of soup and a piece of bread. Except in this case, the bread acts like a bone and sneaks into the stock pot. When you try this rich, chunky, slightly tart stew, you’ll be glad it did. more

Last week, I read a bizarrely mean-spirited and pointless editorial in the Detroit Free Press, bemoaning the fact that Lansing is the capital of Michigan and generally expressing how terrible our city is. Obviously, I disagree vehemently. more

Making a side dish for a holiday get-together is a rite of the season, and one for which we should be grateful. If you aren’t making the sides, you might be roasting some poor bird — or a soy-based approximation of some poor bird. more

I spent this past weekend eating my way through Chicago on a girls’ trip, dining on Mediterranean lamb and chorizo breakfast hash and drinking $15 vodka mules out of a can. more

At the winter farmers market, I saw the most enormous beets. Larger than softballs, a bag of six went for $5. The growers are from Belarus. She’s as sweet as the Virgin Mary. He’s a welder, with a handshake that could crush golf balls. Feeling goofy with holiday cheer, I had to jest. more

The Jewish-American tradition of eating Chinese food on Christmas is rooted in pragmatism and loneliness. In the mid-1900s, America’s two largest non-Christian immigrant populations shared the experience of watching the world grind... more

When the weather begins to indicate that winter is, in fact, going to happen again this year, turning to food for edification seems to be the natural choice. I don’t just look to meals for warmth but also color, freshness and variety — basically everything for which we’ll have to wait very patiently to see out of our windows again. And where better to look for this inspiration than the vibrant cuisine of Southeast Asia? more

Tradition reigns supreme during the holiday season. From minced pies in England to kutia in Ukraine to spiced hot chocolate in Peru, many different foods and beverages are savored this time of year around the world. more

The Toarmina’s Pizza location on East Michigan Avenue is beloved by the City Pulse staff. When we need a fast lunch, the restaurant’s premade slices of pizza are just a two-minute walk away, and when we have occasional staff meals together, we typically order a few pies that are quickly devoured. more

As holiday talk builds to a festive pitch and the cold darkness moves to embrace you, don’t sleep on pomegranate season. It’s ready to sneak back into your life. more

  A gluten-free gal on the hunt for a “girl dinner” can’t do much better than Mason’s BAD Brewing Co. The brewpub is just a leisurely 20-minute drive down Cedar … more

Chocolate and pumpkin pie make a special combination. And since I love pumpkin pie but am weary of making pie crust, messing around with Oreo-crusted pumpkin pie is one of my favorite Thanksgiving … more

  Heffron Farms is just under 50 miles away from Lansing, but its new meat delivery service is set on closing that distance. On Tuesday (Nov. 21), the farm made its weekly pilgrimage … more

A year has come and gone since I happened upon a flame-orange paste created from roasted squash and red peppers. I call it magma because it’s red and earthy, but I could also call it autumn mayonnaise because it improves everything it touches. more

Since I first tried it my freshman year of college, Indian food has become one of my go-to takeout cuisines. I order it when I’m famished since the portions are typically huge, and it has never … more