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When City Pulse covered That New Place in February, it was a small pop-up operating four days per week for three weeks at In KinD Bakery in Williamston. Now, it has evolved into a full restaurant and … more
I’ve lived on the east side for more than 15 years, so El Oasis’ original location on Michigan Avenue and its menu aren’t novel to me, nor are they probably new to many of you, dear … more
“Overnight” often means getting something in a hurry, like a package you ordered online. But with oats, it means the opposite. Overnight oats are currently having a moment as a breakfast … more
Takeout is a luxury, of course, but some days it feels like the only thing tethering me to sanity and convincing me to forge ahead in life. Am I being hyperbolic? Probably. But I … more
Nearly 2% of the land in the Lower 48 is lawn. In the most populous areas, that percentage is even higher. It’s fair to say that most of us have too much lawn and not enough garden — … more
Looking to get your grocery shopping done while soaking up the sunlight and supporting local farmers and businesses? Visit any of the farmers markets in Greater Lansing, where you’ll find fresh … more
With the conclusion of Michigan State University’s spring semester, it’s once again safe to visit East Lansing’s eateries. I took advantage of this opportunity and visited Kimchi … more
I make a point to eat a dandelion every day. The whole plant is edible, from the sunny top to the deep taproot and all the stem, stalk and leaf in between. There are ways to eat dandelions that … more
My son Remy would walk on molten lava for a bowl of red chicken curry. He says he doesn’t like curry and purports to hate coconut, but I don’t need to solve this paradox to benefit from … more
Pablo’s Eastside 2010 E. Michigan Ave., Lansing 11 a.m.-10 p.m. Monday-Thursday 11 a.m.-10:30 p.m. Friday 9 a.m.-10:30 p.m. Saturday 9 a.m.-3:30 p.m. Sunday 517-580-8315 … more
I didn’t know Anna’s House was a chain — there are 10 locations, all in Michigan — but I should’ve guessed based on its slick branding and decor and the huge number of … more
Kohlrabi is an acquired taste. It’s bland, with a mild hint of mustard-like fire, and it’s surrounded by a tough, thick peel. “It tastes like the part of broccoli you … more
When heading into an almost three-hour-long movie you know is designed to make the audience uncomfortable (“Beau is Afraid”), it’s important to fortify yourself with a good meal. My … more
When Zeus was a newborn, his father wanted to eat him, so the future king of gods was taken to a secret chamber beneath Mount Ida on the Greek island of Crete. There, baby Zeus began drinking the … more
I’ve lived in Lansing my entire adult life and have loved sushi for even longer, so I’m somewhat ashamed to admit that I just visited Sushi Moto for the first time. I’ve often heard … more
Every inch of the cilantro plant is edible, but the seeds (aka coriander) and leaves get most of the attention. At the farmers market the other day, I spotted cilantro plants with the roots still … more
Springtime’s wild greens are on the rise in the woods, by the creek, near the train tracks and in your garden, where they’re known as weeds. These plants can be intensely bitter and … more
I love chicken wings, and judging from the number of wing places with punny names I see constantly popping up all over town, I’m not the only one. Upon my visit to 4 Tha Soul, a new soul food … more
“Are there carrots?” my friend asked. The question wasn’t existential. He was planning to feed a lot of people and wanted to be sure he had the proper condiments to accompany the … more
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