I’m apparently very rusty when it comes to any sort of food-related situation where I have to make numerous choices while the person preparing my meal is standing before me. Recalling my former … more

Grilled pizza does not immediately sound like the highest use of a grill or a pizza. You’d think the bottom of the crust would burn into a blackened crisp, while blocking the coals from melting the cheese on top. But that notion didn’t seem to dawn on Johanne Killeen and George Germon, two art students from Providence, Rhode Island, who met while working for Dewey Dufresne, a young chef with a big future of his own.  more

Know what makes a fine summer day even better? The answer should be obvious: a great drink. No matter how you like your alcohol served to you, Lansing has a ton of spots for you to check out this summer. We’re going to break the drinks down by style and provide you a list of where to find them.  more

Enjoying delicious food and drinks with friends and family in the warm daylight is one of the best ways to spend a summer afternoon. Unfortunately, the coronavirus pandemic pretty much robbed us of that last year, unless you happened to have a nice private patio to enjoy takeout. For the rest of us, Lansing has a number of restaurants with great patios, and we have years’ worth of Top of the Town voting data to sort out the best of the best. Here are a few of the most popular spots to check out this summer. more

Temperatures in the mid-90s and heavy rains this week reminded us Michiganders that summer is rapidly approaching. If you crave the tastes of the ocean but can’t make it out to the coast, these Lansing eateries have you covered. Throw on some sandals, maybe a Hawaiian shirt, too, and try out some of the best seafood our area has to offer.  more

Chocolate steals the show on Valentine’s Day, while vanilla plays the Cinderella. The rest of the year isn’t much different. But there’s an easy solution to this imbalance: double the vanilla. In your Valentine’s Day chocolate, in your morning Cream of Wheat and any other dish where sweetness — or the flavor of sweetness — is dominant. more

After my first visit to East Lansing’s Everyday Authentic Chinese Cuisine for an epic feast with friends on a Saturday, I had to go back for more when tasked with bringing takeout to my dad’s house for dinner the following Wednesday. more

An odd tradition – sea lamprey pie – linking the Great Lakes to Great Britain’s Royals and is expected to continue with the crowning of King Charles III. Lampreys … more

I don’t understand how all Top of the Town winners garner their acclaim, but Altu’s Ethiopian Cuisine’s taking the Best Vegetarian/Vegan/Gluten Free category makes perfect sense. A … more

Detroit Wing Co., based in Eastpointe, has spread its wings to the Lansing area. The restaurant has received foodie recognition and awards for serving a made-from-scratch menu and signature sauces. … more

Using a lemon only for its juice is a big waste. The whole fruit is edible, including the nutritious pith and the pulp, rich in fiber. Lemon zest is worth its weight in gold, and when I think about how much zest gets tossed, more

I won’t bury the lead: Bread Bites is my favorite restaurant I’ve discovered since emerging from my height-of-the-pandemic isolation cave. I’ve sampled its food on three occasions … more

My boyfriend and I frequently travel around the state for concerts, and every time I tell my mom we’re going to Ferndale, Grand Rapids or Kalamazoo, she excitedly suggests we should stop at Bobcat Bonnie’s for its array of options that suit both of our diets. 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

Born in the Vietnamese province of Binh Duong, just north of Ho Chi Minh City, Capital City BBQ owner Linh Lee was raised by her grandmother, Doan. Apart from parenting her, Doan also served as … more

One of my favorite snacks is sprouted almonds. I start by soaking a cup of raw almonds in a Mason jar of water. After about two hours, I’ll change the water, then let them soak overnight. By … more

The farm-to-table movement has pushed chefs to find creative ways to showcase the local harvest. Menus are loaded with information about where the ingredients came from and how they were treated, but the recipes themselves often struggle to keep the story going. more

I’ve been celebrating the arrival of spring with ample helpings of palak paneer, an Indian dish of spinach and homemade cheese. more

She ate: First things first (completely unrelated to food but absolutely related to the fabric of our community): J.W. Sexton High School is the best. What other high school in Greater Lansing has produced …
He ate: With so much attention given to the elections, this month’s focus on our cultural electorate, Top of the Town, required me to think deeply about the issues and flavors before endorsing any of … more

Seven months into the pandemic, and with winter fast approaching, the restaurant industry finds itself stuck in a harshly precarious position that could see another tidal wave of job loss and permanent closures. more