Photo by Carlos Elmer Featured in the spring issue of 1971 (Editor’s Note: This article has been lightly edited and updated.) From an architectural standpoint, the state capitol building is one of…
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Charcuterie boards are ideal for entertaining and the perfect way to showcase a selection of farmhouse cheeses. Choose cheeses with a variety of colors, textures, and flavors. Fresh curds will offer…
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From the Kitchen: Sheraton Overland Park Hotel INGREDIENTS 2 Tbs. vegetable oil 1 cup finely crushed tortilla chips 1 small onion, chopped 8 cups chicken broth 2 garlic cloves, minced 1 cup frozen…
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A conversation with KANSAS! photographers about their lives in photography Originally raised in St. Charles, Missouri, Nick Krug initially made his way to Kansas in the summer of 1997 when he…
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This story was originally published in the May/June issue of 1963. It's been lightly edited for accuracy. “Courage is the price that life exacts for granting peace. The soul that knows it not, know…
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"My favorite summer dishes are old school." - Chef Renee Kelly, former owner and chef of Harvest in Shawnee. This recipe is from the kitchen of Chef Renee Kelly, featured in the "Taste of Kansas"…
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This recipe comes from the kitchen of Marie Fiebach, featured in issue No. 2 of 2021. Fiebach had a podcast "Feed Your Family Tonight." While the podcast is no longer active, you can hear past…
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Photography by Andrea Etzel & Lorraine Jackson (black and white images) From the archives, this story was originally published in the summer of 1967. Some pieces of this article have been edited…
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“Dandu culinary fusion” is evident in Kamila’s version of spiced pesto, which can be used on pizza and bruschetta, in pasta, as a marinade, and spread on grilled cheese sandwiches. It is also an…
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Dandu’s garden includes more than a half dozen varieties of eggplant. She makes the occasional eggplant parmesan but prefers to roast or grill her eggplants. This particular recipe can be adapted to…
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