Fire Up the Grill: A Rustic Dish with a Gourmet Touch There’s nothing quite like the savory sizzle of pork steaks on the grill—especially when they come from Schenker Family Farms, where quality and…
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Photography by Amy Meng This isn’t your average quiche. Developed by Sue Maes, long-time instructor of the Edible Native Plants class in Manhattan, Kansas, this Spinach & Nettle Quiche blends…
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In addition to recreating historic menus, Lucinda’s Katering serves up comfort fare inspired by classic railroad dining. This Chicken Stuffing Bake is one of the most requested dishes—rave-reviewed by…
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This elegant Wild Mushroom & Spinach Strudel recipe came from the Governor's Meeting House in Shawnee. It was featured in the spring 2002 issue of KANSAS! . Mary and Mark Mollentine, owners of this…
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Photography by Jason Dailey A Taste of Barolo Grille at Home Barolo Grille has become a culinary destination in Salina, blending local flavors with global inspiration. One of the standout dishes…
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This Chicken Parmesan recipe has captured the hearts—and appetites—of both youth and adults alike. Serve it over creamy mashed potatoes or classic pasta, or get creative with sandwiches and sliders…
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Photography by Aaron Patton This assemble-and-forget recipe (featured in "A Reimagined Roast Straight from the Ranch"), an Eck family favorite, goes in the slow cooker early in the morning and is…
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This recipe, from Joshua Martin, was featured as part of Taste of Kansas: The Campfire featured in the spring 2012 issue. INGREDIENTS 10 fresh, pork bratwurst 2 yellow onion, cut into strips 2…
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Recipe from Smoky Hill Bison Co., 2660 E. Hobbs, Assaria Ingredients ½ cup chopped onion 1 Tbs. chopped fresh parsley 1 Tbs. butter or margarine 2 tsp. Salt 2 eggs, beaten ½ tsp. Dried savory or…
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