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. more

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. more

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. more

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. more

East Lansing is awash with Japanese restaurants, but none have been able to draw my continued patronage more than SushiYa. more

A farmer friend gave me a box of spinach a few weeks ago. It wasn’t long until the novelty wore off. more

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, … more

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, … more

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 more

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 … more

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 perfect weeknight dinner. more

“Quién corta el jamón en tu casa?” asked the butcher, his breath smelling of wine. “Who cuts the ham in your house?” more

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 … more

“Quién corta el jamón en tu casa?” asked the butcher, his breath smelling of wine. “Who cuts the ham in your house?” “Yo,” I said, raising my … more

Every October, I make Concord grape juice and seal it away in jars. I hoard these sweet vessels until the following summer, when I mix a chilled beverage called spicy grape juice. I don’t … more

A good breakfast is hard to find, and there’s nothing more disappointing than dragging yourself out of bed, putting on real clothes and going out to pay for a bad one. After my inaugural visit … more

In fall 2022, Abigail Stellern’s father, Michael Purdum, brought his Columbus, Ohio-based restaurant chain, Old Bag of Nails, to Lansing’s Red Cedar Development. It was the first of the family’s 19 restaurants to open outside of the Buckeye State. On April 17, Stellern launched the second, HobNob Pizza, in a 2,500-square-foot space on the first floor of the University Edge apartments, also in the Red Cedar Development. more

Lovers of strong Arabic coffee in Okemos will be happy to know they can now pick one up close to home. After opening its East Lansing location in December, Moka & Co. brought another location to … more

Who among us doesn’t have a trick or two up their sleeve for making instant ramen? A vegetable or egg in the pot, your special sauce or powder and, if you’ve got some game, perhaps a … more

Though salsa and guacamole get more attention, chamoy, a lesser-known Mexican condiment, might be more important. This fruit-based sauce is sweet, sour, salty, bitter and very spicy all at once, a … more