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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Photography by Dave Leiker On a third-generation farmstead near Durham, Jason and Sheri Wiebe—with the help of their herd of dairy cows—are creating cheese varieties that have won international…
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Photography by Dave Leiker Cheesemakers across the state are putting Kansas on the map with their locally-made artisanal varieties Alma Creamery Founded in 1946, this family-owned creamery makes…
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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 While the podcast is no longer active, you can hear past…
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A Salina gardener demonstrates the rich, tasteful possibilities found in a simple backyard garden of an ordinary Kansas neighborhood Photography by Karen Bonar In the back yard of a residential…
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Photography by Nick Krug It’s about taking care of yourself and your community. Melinda Williamson (mshkoteni bodwewadmi/Prairie Band Potawatomi Nation), the founder of Morning Light Kombucha, has…
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Recipe shared from WheatFields Bakery & Cafe in Lawrence INGREDIENTS Dry Ingredients 1 ¾ cup all-purpose flour ¾ tsp salt ¼ cup sugar 2 tsp baking powder (sift together or use a whisk dry mix well)…
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(Updated November 3, 2021) Enterprise’s Hoffman Grist Mill offers visitors a glimpse into a historic Kansas industry—turning wheat to flour. If Joe Minick, a Dickinson County native, has his…
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