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Though I’m grateful that my summer schedule is piping hot with invites to cookouts and bonfires, I’ll admit that I’ve been hitting the sauce (barbecue, that is). After a long holiday weekend, I was anxious to return to my usual diet of Middle Eastern cuisine.
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.
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.
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.
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.
East Lansing is awash with Japanese restaurants, but none have been able to draw my continued patronage more than SushiYa.
A farmer friend gave me a box of spinach a few weeks ago. It wasn’t long until the novelty wore off.
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 …
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, …
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, …
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.
“Quién corta el jamón en tu casa?” asked the butcher, his breath smelling of wine. “Who cuts the ham in your house?”
More about local food!
(Family Features) If you're looking for a little motivation to take on a busy day or fueling up for an adventurous weekend with the family, there's no better way to start the morning than with a filling breakfast.
(Family Features) Make sure your grill game is on fire this summer. The right prepping, seasoning and grilling techniques can help you serve your favorite foods.
(Family Features) These recipes show the myriad ways grapes can bring out the best in warm-weather fare: a tasty frozen treat, a chic cocktail and a flavorful Southwestern-inspired salad that each add a special touch to any gathering.
