When August hits, I make a point to enjoy the summer like it’s going out of season. Some of my favorite ways of doing so involve tomatoes, and I treat it like my job to eat a year’s worth of the ripest, juiciest, most delicious tomatoes I can get my hands on.
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By ARI LEVAUX
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7/31/24
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Though he was born legally blind, Mason resident Brian Hunt has long had his sights set on opening his own brewery.
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By TYLER SCHNEIDER
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7/25/24
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When I covered the opening of Lansing Shuffle in early 2023, I was wowed by its simple yet chic decor, variety of cuisine options and relatively low drink prices.
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By NICOLE NOECHEL
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7/25/24
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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.
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By ARI LEVAUX
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7/25/24
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From the early 1970s to 2013, the old Irish Pub on Saginaw Street was a fixture of camaraderie in Lansing’s westside neighborhood.
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By TYLER SCHNEIDER
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7/18/24
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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,
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By ARI LEVAUX
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7/18/24
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Based on your votes in City Pulse’s 2023 Top of the Town contest. Bon appétit!
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7/18/24
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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
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By Gabrielle Lawrence and Bryan Beverly
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7/17/24
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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.
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By CHELSEA LAKE ROBERTS
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7/11/24
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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.
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By ARI LEVAUX
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7/11/24
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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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By LIZY FERGUSON
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7/4/24
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Canning the harvest should be a joyous and rewarding experience, but if you’re in over your head, it can be overwhelming or even dangerous.
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By ARI LEVAUX
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7/4/24
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Mikal Moore, 32, has worked in the restaurant industry since he was 16, including 12 years as a district manager for the Tampa, Florida-based fast food chain Rally’s. However, shortly after starting his career, the native of Fort Lauderdale, Florida, began dreaming of creating his own culinary venture.
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By TYLER SCHNEIDER
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6/26/24
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East Lansing is awash with Japanese restaurants, but none have been able to draw my continued patronage more than SushiYa.
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By NICOLE NOECHEL
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6/26/24
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A farmer friend gave me a box of spinach a few weeks ago. It wasn’t long until the novelty wore off.
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By ARI LEVAUX
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6/26/24
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A communal dining experience that’s sweeping the nation has made its way to Lansing.
KPOT Korean BBQ & Hot Pot, a New York-based chain with more than 70 locations across the country, …
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By TYLER SCHNEIDER
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6/19/24
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I’m a sucker for a good salad — something really special, with fresh, crunchy vegetables; little treats like candied nuts, dried cranberries or goat cheese croquettes; a nicely seasoned, …
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By GABRIELLE LAWRENCE
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6/19/24
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Jimmy’s Pub
16830 Chandler Road, East Lansing
11 a.m.-10 p.m. Monday-Saturday
Noon-8 p.m. Sunday
(517) 324-7100
jimmyspub.net
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By Bryan Beverly and Gabrielle Lawrence
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6/19/24
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It happens each spring. You cut into a clove of garlic to find its lily-white interior tainted by the green stripe of a developing shoot. A few weeks later, sprouts emerge from the tips of every …
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By ARI LeVAUX
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6/19/24
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The tofu rice plate from Capital City BBQ never fails to provide the perfect mix of savoriness, crispiness, saltiness and freshness. When paired with a duo of shrimp spring rolls, this dish makes a …
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By Chelsea Lake Roberts
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6/12/24
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