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Food
94 results total, viewing 81 - 94
The program buys and assembles food kits that have enough food basics to make six dinners, four lunches, four breakfasts and two-four snacks. These kits are discreetly delivered into each child’s backpack every other Friday so that the participating children can be fed and ready to learn when they come back to school Monday. more
If you’ve found yourself saying, “I don’t like riesling,” chances are you haven’t found the right style — it’s not always sweet. It’s a German grape in origin that has existed for more than 500 years. Countless stories of culture, family, and national history have been affected by the consumption and trade of this grape. more
A “smash” requires a spirit. LBC used their Hard Nose Rye Whiskey. It was aged in white oak and had a spicy and peppery taste — to me, a flavorful and palatable version of whiskey. A traditional recipe calls for a spice, sugar and seasonal fruit. My smash drink had cinnamon, simple syrup, and orange and apple juices. more
We have renovated and done everything to this building, from the wall paper to making the tables,” said Bea Middleton, third-generation owner of Taste of Thai. more
StreetKitchen had me at hello. Literally. “Hello,” said the woman behind the counter in a lilting British accent. Can we just stop right here and say that any Midwestern guy between the ages of 8 and 80 whose heart doesn’t melt a tad when he hears a woman speaking Brit — well, that guy must have a heart of stone. more
While mega beer producers like Anheuser-Busch and Heineken create consistent, quality products, smaller breweries like Ellison, focusing more on flavor and unique styles, are popping up across the nation, especially here in the Mitten State, and are doing quite well. more
TUESDAY, May 8 — The Margarita Fest field is shaping up with the addition of five more mid-Michigan establishments that will compete for best margarita on June 1. more
The range of emotions is vast. Expect nervousness, relief, concern for debt, hope for the future. You are faced with opportunities of many sizes every day and you’ve certainly taken advantage of many of those scenarios. Mostly, you should be proud. more
Although he was born in California, chef Zane Vicknair considers Lansing his home and is no stranger to the local food scene. He and his team create unique and exciting options for greater Lansing foodies, with his food truck-turned restaurant called Street Kitchen, inspired by in-season produce and childhood memories. more
They gather, and one by one, they confess their sins. “Hi. My name is Mark. I’m a restaurant critic, but honestly, what the hell do I know?” This came to mind as I was walking out of Cheddar’s recently. We had entered about an hour earlier, just after 5 p. more
To modern-day beer lovers, carbonation is expected, but do you know how beer becomes bubbly? Today, many beers are carbonated through a process called “forced carbonation,” where carbon dioxide (CO2) is pumped into the beverage, pressurizing the bottle or can. more
Pinot noir isn’t likely to go out of fashion for a while. Its recent success is built from making wines of moderate, red-fruited character, slight herbaceousness/earthiness, and a style often lower in overall body and mouthfeel. more
The Tavern 109 is just down the street from the Williamston Theatre. The restaurant and pub traditionally serves a specialty cocktail to coincide with the company’s current play. Until April 22 when “Doublewide” ends — the featured $10 drink is “A Little Hope. more
Shawn Fearon is the owner and head chef of Kingston Kitchen, the six month old Jamaican restaurant in Okemos. Fearon has worked in kitchens from Michigan to Florida. more
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