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I still have a lot of garlic from last year’s harvest. To make sure I get through it all before the new crop comes in, I’ve increased my consumption. Thanks to this project, I’ve … more
Scott Rolen and Harry Saites, co-owners of East Lansing institution Lou & Harry’s Grill, have set out to install their new eatery (which is just two doors down) as another college town favorite. They used their unique perspective as long-standing East … more
... Mr. She Ate, fresh off a Melting Moments ice cream sandwich at the game, chose the poke bowl ($16). He developed a love for poke during our trip to Hawaii last summer; if you’re unfamiliar with what it is, the Joe’s version is a classic introduction. A bed of rice ..." more
Winter break is the perfect time to visit the restaurants of East Lansing, so last week, my friends and I took advantage of relaxed schedules and (relatively) ample parking and visited BAPS, a new-to-me Korean restaurant … more
One of my son’s first tastes of solid food was dirt licked from a freshly dug parsnip. He didn’t yet have the teeth to chew into the ivory taproot itself, but his attempts to do so sure … more
As the creator and curator of Créma-torium Café & Cinéclub, Mason resident Jake Mervyn may have finally found his calling.  “I’m one of those ‘has had 20 jobs’ people,” he said. “I’ve dabbled in entrepreneurship … more
There were a few days after Christmas where I mostly wanted green, fibrous foods to cleanse my overwrought digestive system of the holiday’s rich, deeply enjoyed meals. After just one shift … more
Plov is a hearty and meaty rice-based meal from Central Asia. The dish is widely considered the progenitor of rice pilaf and a cousin to paella. Native to present-day Uzbekistan, plov has spread throughout the former Soviet republic, where ... more
Sparkling wines are made by sealing the beverages before the fermentation process is complete, causing their hallmark effervescent bubbles. Sparkling wines are produced in various regions of the world, but “champagne” is unique to the Champagne region of northeast … more
The late-night revelry of New Year’s Eve has made New Year’s Day brunch a go-to tradition for millions of people. Staying up until the calendar officially turns from one year to the next … more
Charcuterie boards have become more popular in recent years. People often make entire meals out of the finger foods and snack-like items that are included in these offerings, which may include … more
Cocktail parties feature prominently on social schedules each holiday season. Such get-togethers are convenient because the foods and beverages served are designed to be small and portable, which can … more
Miso is best known for miso soup, and I’ve always enjoyed a good bowl. But there is more to this salty, fermented soybean paste than what's in the bowl that precedes your sushi order. Miso is as versatile as mayonnaise and comes in a spectrum of colors, each with different formulations … more
Seasonal holiday dishes tend to be heavy on sweetness and fat, which is why some of my favorite meals this time of year involve kale. It’s not that I don’t enjoy a good Yorkshire pudding or a bowl of buttery potatoes or a sweet, baked ham. Rather, it’s that pigging … more
Growing up, my parents were very involved in providing support to Vietnamese refugees in the Lansing area. I never appreciated the uniqueness of having ham and mashed potatoes for holiday dinners … more
What started out as a mobile food cart set up outside of Lansing City Hall has grown into a chicken empire, with owner Vicki Ueberroth at the helm. After selling her signature “Vicki Chicken” at … more
As winter heads into full gear, fresh produce is starting to feel like a faded memory. The tomatoes are mealy and the lettuce has jet lag, but the pomegranate harvest has just begun. Don’t take … more
To go for the very low-hanging fruit of puns, my meal at Tatse, a West African restaurant in downtown Lansing, was extremely tasty. I’ve wanted to go since it was operating out of the Allen … more
A sauce called “Magma” made its debut at Thanksgiving dinner this year. As guests passed the sauce around the table, the revelers quickly noticed its power and utility. The crimson … more
I met the Wild Ricer behind a ski lodge in the mountains above Lake Tahoe. We were both attending a writing workshop, and we took turns reading our work to each other. My project was a passionate … more
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