KANSAS! | Fall 2014
On the Cover Young historic reenactor, photography by Harland J. Schuster Masthead Jennifer Haugh, Editor Katy Ibsen, Managing Editor Shelly Bryant, Art Director In Season Eat, Gloria Gale Shop…
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On the Cover Young historic reenactor, photography by Harland J. Schuster Masthead Jennifer Haugh, Editor Katy Ibsen, Managing Editor Shelly Bryant, Art Director In Season Eat, Gloria Gale Shop…
Read MoreOn the Cover Kansas bison, photography by Harland J. Schuster Masthead Ricahard Smalley, Interim Editor Katy Ibsen, Managing Editor Shelly Bryant, Art Director In Season Eat, Kimberly Winter Stern Shop…
Read MoreOn the Cover Liza Charay of Ballet Folklorico de Topeka, photography by Jason Dailey. Masthead Jennifer Haugh, Editor Katy Ibsen, Managing Editor Shelly Bryant, Art Director In Season Eat, Gloria…
Read MoreOn the Cover Hit the Road, photography by Jason Dailey Masthead Jennifer Haugh, Editor Katy Ibsen, Managing Editor Shelly Bryant, Art Director In Season Eat, Gloria Gale Shop, Kimberly Winter Stern Culture…
Read MoreOn the Cover The Yellow Brickroad Photo Illustration by Doug Stremel & Shelly Bryant Masthead Andrea Etzel, Editor in Chief Katy Ibsen, Managing Editor Shelly Bryant, Art Director In Season Eat, Bethany…
Read MoreCelebrating 70 years of KANSAS! Winter 2015 | Vol. 71, Issue 4 On the Cover Lasswell, Kansas near the Gypsum Hills Scenic Byway, photography by Harland Schuster. Masthead Andrea Etzel, Editor Katy Ibsen…
Read MoreGerman Coleslaw 1 pound shredded cabbage (about 1/2 of a large head) 1/3 cup white vinegar 1/4 cup salad oil 3/4 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon sugar 1/8 cup…
Read MoreFor dough 1 cup whole milk 4 tablespoons unslated butter, soften 1 teaspoon kosher salt 1/4 cup sugar 2 1/4 to 4 cups all-purpose flour 1 package instant (rapid rise) yeast 2 large eggs 1…
Read MoreIngredients 4 tablespoons olive oil 2 shallots, diced 2 cloves garlic, minced Salt (anything without iodine) Pepper (green, white or black) 1/2 cup butter 20 sprigs asparagus 8 morel or crimini…
Read MoreSuper Simple Sauteed Morels Morel mushrooms Olive Oil Sea salt Truffle Oil To clean morel mushrooms, place them in a pan or bowl. Cover with water; soak for 10 to 15 minutes. Drain, rinse, and repeat two…
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