food

The Delights of Asian Supermarkets

Apr 4, 2014
Fletcher Powell / KMUW

To me, there is nothing as sensually delightful as Asian grocery stores. They have their own character and are as organic and wild as Western groceries are sterile and packaged.

Asian groceries can smell funky, spicy, and a little fermented. Fruits of all sorts in varying stages of ripeness are jumbled all together, some softer and sweeter than others, some bruised, chosen for flavor instead of shelf life. Jars of salted pickles and preserves sometimes crystallize over their seals and add their perfume to the mix. It’s heady, for sure. Embrace the funk, and inhale deeply.

Eight Kansas schools have been selected to receive state grants to promote using local foods in school cafeterias.

The Kansas Department of Agriculture says that it had awarded each of the schools $12,500 from the Farm to School program.

The winning districts include: Lost Springs, Doniphan West, Ell-Saline, Eudora, Maize, Pike Valley, Rawlins County and St. Francis.

The program educates students about how food is produced, and how it gets from the fields to the dinner table.

Classic Thai With Romantic Flavor

Mar 7, 2014
Hugo Phan / KMUW

Thai Tradition is one of my favorite Thai restaurants in Wichita.

It is dark and pretty inside, with a romantic ambience that sets it apart from many other Thai establishments in town. The food is delicious and beautifully presented on nice china. I like to take out-of-town guests there to relax and chill out after a long day of travel or business work.

Tanya Tandoc: Fantasy Gardening and Cooperation

Feb 21, 2014
Campobello Island / Flickr / Creative Commons

I am not a gardener. Plants wither and die at my very glance. I don’t even like it when I accidentally touch leaves, because they can itch or harbor bugs or any number of dreadful things. I envy those who can nurture a plant from shoot to fruit, but I am not one of them. I’m happy just to be able to use the produce and flowers that talented gardeners and farmers offer.

Tanya Tandoc: Slow Cooking

Feb 7, 2014
nemuneko.jc / Flickr--Creative Commons

My plan for today was to talk about leftovers and what to do with them, but as I sat in my office typing and watching snow fall beautifully onto our patio, I changed my mind.

powerplantop / Flickr / Creative Commons

For those of us who adore fresh fish, ceviche is one of the best ways to eat it.

Tanya Tandoc: Now THIS Is French Onion Soup

Dec 27, 2013
Tanya Tandoc / KMUW

French onion soup is the iconic bistro classic that nearly everyone is familiar with. Rich beef broth, filled with onions, topped with a slice of baguette and covered with cheese. Well done, it is delicious. Poorly done, it is hell in a bowl.

When I developed my recipe for this soup, I decided that there were a few things that I would change. Most apparent was the fact that the bread was always soggy and the cheese, once broiled, would harden immediately into a spoon-rejecting casing.

So I did a little tweaking and fixed the things that annoyed me about the soup.

Tanya Tandoc: CHEESE!

Dec 13, 2013
MetaGrrrl / Flickr / Creative Commons

When I was growing up in Newton in the '70s, I was unaware that there were more than five kinds of cheese.

Tanya Tandoc: Holiday Relaxation

Nov 29, 2013
Everyspoon / Flickr

The holidays can be extraordinarily stressful for even the most spirit-filled person. If you are the one doing the cooking, replicating a giant, fancy holiday meal can bring one to wit’s end, particularly if you just did another elaborate dinner at Thanksgiving.

Tanya Tandoc: Spicy Advice

Nov 15, 2013
SteamDave / Flickr / Creative Commons

Spices and herbs are as essential as a sharp knife when creating delicious food.

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