an’t seem to get enough birria tacos. Last week, I counted at least a dozen local restaurants and food trucks that served some variation of the traditional Mexican dish — which is essentially a taco-quesadilla crossbreed that you dunk into a rich beef consommé.  more

Morels have no psychoactive properties, but they are definitely magical. The caps have a brainy look that might make you feel like you’re hallucinating, but these whacky, whimsical mushrooms … more

Sometimes you just want a burger and fries. But for those looking to make that craving a healthier, more natural dining experience … more

Curly parsley is widely scorned by the culinary elite. Aspiring chefs absorb this disdain from a young age, and quickly understand that getting ahead in this game requires committing instead to the … more

For this week’s featured dish, I consulted with our readers to take a trip to one of their top-rated places in Lansing: Zoobie’s Old Town Tavern & Bar. In addition to taking top prize … more

In front of an Agway store in Montpelier, Vermont, a sign announces “World’s Largest Zucchini Here.” The grower, store employee Ron Sholtz, told WCAX News Sept. 28 that his state … more

There’s a special place in my heart for dive bars like Moriarty’s on East Michigan Avenue. The food is cheap, the lights are dim, the service is friendly and the live music is stellar. … more

When Deanna Brown was working her customer sales job at a Fortune 500 company, she felt burnt out. Needing an outlet to de-stress, she found out that baking cookies and cakes in the kitchen was her happy place. A specific favorite to serve up was the ever-rich cheesecake.   more

I love buying spinach at the farmers market in spring. There is great variety to be found, from dainty babies to long-stemmed beefsteaks. more

[cqmedia layout="panel" … more

If you know any rhubarb recipes that call for less than a cup of sugar, you are a statistical anomaly. It’s understandable, given the culinary perfection made possible by the combination of rhubarb and strawberries — with or without pie crust.   more

Looking Glass Brewing Co., at 115 N. Bridge St. in downtown DeWitt, opened in 2018 inside the former Mount Hope Church. The microbrewery — which still has stained glass windows and pew benches — has anywhere from 10 to 16 beers on tap at a time, which are brewed in the basement of the former church. Even though I worked in a craft beer restaurant for years, beer isn’t really my thing. I usually go with a hard cider or sour. They taste less beer-y to me. This was my first time at Looking Glass, so I played it safe with the cherry hard cider. It was refreshingly sweet, with a slightly tart aftertaste. I had two.   more

I first felt the power of lovage in a box of Rapunzel brand vegetable bouillon with herbs. After my first taste, I had to double check the label to make sure that it was, indeed, meatless. Then, I read the fine print to figure out why.  more

As a Michigan State University alum, I’m very familiar with the Dairy Store. Some of my happiest Spartan memories revolve around its delicious, locally owned ice cream. If you’re not familiar, the MSU Dairy Foods Complex Team makes a variety of ice cream and cheeses — and they’re available at on campus at Anthony Hall (474 S. Shaw Lane, East Lansing). Once you arrive, the sweet, sugary aroma of ice cream will hit you almost immediately.   more

Don’t strike out on your chance to try some of Michigan’s best brews. more

After more than 20 years working in other peoples’ restaurants, a local married couple is finally serving up their own dishes. Prepared fresh in a trailer adorned with dozens of monarch butterflies, the newly opened Taqueria Monarca is the latest spot for authentic Mexican cuisine in Lansing.   more

Our story ends in front of a pile of Ukrainian crepes. Some are flavored with savory herbs and cottage cheese, and others are filled with strawberries, vanilla and sweet cheese. These crepes, called nalysnyky (gnaw-lees-nike), make the perfect Mother’s Day meal.   more

Before City Pulse, I worked as a server at HopCat in East Lansing for over three years. Like any good server, I studied the menu to make suggestions for our guests. What better way to study than to try the foods myself? My go-to employee meal was the Madtown grilled cheese. I ordered it so much, my manager once told me I wasn’t allowed to order it anymore — he was joking, but I thought he was serious at first. It’s been my favorite meal since I first tried it back in 2018.  more

From the outside, Koala Tea & Coffee doesn’t look like much.   more

Garlic chives are also known as Allium tuberoseum, which means “root garlic” in Latin. A. tuberoseum comes from a region that includes northern China. They are less onion-ey than regular chives or scallions and have more garlic pungency.  more