Sprouting makes all the difference
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 …
Food
Latest in Food
Value and freshness satisfy at Bread Bites
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 …
Japanese sweet potato
In Ibusuki, Japan, the Tokko shrine honors a sailor named Maeda Riemon for bringing sweet potatoes to the country in 1705. He encountered the plant, which isn’t actually a potato, in the Ryukyu …
Zynda’s offers a new take on the olive burger
Williamson is always quaint, but it is especially so on a cold winter night with picture-perfect snowflakes falling gently past the old-timey street lights. The large front windows of Zynda’s, …
The triple nature of garlic
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 …
Quality ingredients and perfectly priced portions
After being closed for a little under a year, Tannin became another love-to-see-it comeback story when it reopened in December. The eastside spot for pasta and wine, I celebrated its return last week …
Find lovingly made, late-night eats at Capo’s
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 …
Parsnip power
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 …
Noodles steal center stage at BAPS
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 …
Make plov, not war
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 ...
Value and freshness satisfy at Bread Bites
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 …
Japanese sweet potato
In Ibusuki, Japan, the Tokko shrine honors a sailor named Maeda Riemon for bringing sweet potatoes to the country in 1705. He encountered the plant, which isn’t actually a potato, in the Ryukyu …
Zynda’s offers a new take on the olive burger
Williamson is always quaint, but it is especially so on a cold winter night with picture-perfect snowflakes falling gently past the old-timey street lights. The large front windows of Zynda’s, …
The triple nature of garlic
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 …
Quality ingredients and perfectly priced portions
After being closed for a little under a year, Tannin became another love-to-see-it comeback story when it reopened in December. The eastside spot for pasta and wine, I celebrated its return last week …
Find lovingly made, late-night eats at Capo’s
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 …
Parsnip power
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 …
Noodles steal center stage at BAPS
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 …
Make plov, not war
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 ...