Latest news

Audio clips
Births
Chats
Couples
Obituaries
On the street
Photos
Photo galleries
Polar Plunge makes a splash at Shawnee Mission Park DHS falls to St. James Academy Fair weather helps construction crews Bringing the nativity to life 2011 Holiday Bazaar and Mayor's Tree Lighting Frame goes up for new barn at Kill Creek Farm DHS prepares fall musical "South Pacific" Boo: Halloween 2011
Podcasts
Polls

Do you consider yourself superstitious?

Response Percent
Somewhat, it depends on the superstition.
 
 60%
No, superstitions are silly.
 
 30%
Yes, very much so.
 
 10%
Total 10
Videos
Food: When it comes to creating the perfect burger, less is more
By Elizabeth Karmel, Associated Press
May 22, 2013
So what makes a great burger? There are a few simple rules. But if you remember just one of them, it should be that less really is more.
Food: Carbonara cool — Creamy comfort food becomes summer salad
By Alison Ladman, The Associated Press
May 15, 2013
Pasta carbonara — richly cheesy, creamy and studded with crisped pancetta — is easily one of the most comforting of pasta dishes. The only trouble is, with the onset of warmer weather we tend to crave salads more than steaming bowls of pasta. So for this recipe, we decided to have it both ways.
Food: Garden inspires healthy, mom-approved makeover of egg-in-a-hat
By Alison Ladman, The Associated Press
May 8, 2013
Mom always said to eat your vegetables, so this Mother’s Day serve her breakfast in bed inspired by a walk through the garden. We began with the idea of egg-in-a-hat — sometimes called egg-in-a-basket or a Popeye.
Food: Pretty fruit parfait is easy enough for kids to make
By Alison Ladman, The Associated Press
May 8, 2013
It doesn’t matter how skilled — or not — your kids are in the kitchen. This easy, fruity mousse parfait is a great Mother’s Day project they can help with.
Food: Chocolate layer makes French toast special for Mother’s Day
By Sara Moulton, The Associated Press
May 1, 2013
The following recipe — perfect for breakfast-in-bed for Mom on Mother’s Day — is a little healthier than the original. We start with whole-wheat bread, replace some of the whole eggs with egg whites, and swap in raspberry sauce for maple syrup.
Food: Carry-out from your own kitchen: Fried rice with spring veggies
By Sara Moulton, The Associated Press
April 24, 2013
Starchy, crunchy and flavorful, fried rice is a deeply satisfying dish no matter what you add to it. And you can add just about any vegetable or protein you care to name, fresh or left over.
Food: Grilled Brie makes easy yet showy party fare
By Elizabeth Karmel, Associated Press
April 17, 2013
One of my favorite party tricks is to use cedar wood planks for both cooking and serving. One of my tried and true party appetizers that works with this technique is a grilled glazed Brie with fresh fruit.
Food: A springy take on a winter favorite
Fresh veggies, shrimp lighten up hearty gnocchi
By Alison Ladman, The Associated Press
April 10, 2013
The unpredictable nature of spring — balmy one moment, frigid the next — makes us hanker for dishes that reflect the season’s maybe-maybe not feel. And that was the inspiration for this dish.
Food: Elegant salad embraces fresh, crisp flavor of raw asparagus
By Sara Moulton, The Associated Press
April 3, 2013
The first time I ate raw asparagus was during the ’80s at an Italian restaurant in New York. To my surprise and delight, the dish was wonderfully flavorful and refreshing. With asparagus season upon us, I thought it might be fun to re-create that salad with a few lip-smacking extras.
Food: Simple tartlets make stunning Easter treats
By J.M. Hirsch, Associated Press
March 27, 2013
Easter dinner isn’t generally the sort of meal we try to rush. The whole point is to savor the meal, but that doesn’t mean we don’t appreciate the easy, time-saving trick here and there. The trick to this fancy feeling dessert begins with purchased frozen phyllo pastry cups.
Food: An easy pasta recipe to help you love anchovies
By J.M. Hirsch, Associated Press
March 20, 2013
This recipe will require that you set aside your aversion to anchovies. But if you are up to the task, you will be richly rewarded.
Food: Perk up St. Pat’s Day with perfect Irish coffee
By Michelle Locke, Associated Press
March 13, 2013
Coffee, Irish whiskey and cream. Taken separately they’re a tasty trio. But combine them just the right way and in just the right proportions and they get even better, transforming into a drink that can perk up the grayest day.
Food: Fast, healthy pear crisp a good dessert for any season
By Sara Moulton, The Associated Press
March 6, 2013
Sometimes, even on a weeknight, you really crave a little dessert. But making dessert takes time, and you already are spending time cooking up the main event, namely dinner. That’s where this recipe comes to the rescue.
Food: Coffee like a secret weapon for richly flavored roasted pork
By J.M. Hirsch, Associated Press
February 27, 2013
Coffee provides deep, rich flavors with just a hint of acid. It’s a combination that works wonders for roasted meat.
Food: A chicken curry that is speedy, easy and delicious
By J.M. Hirsch, AP Food Editor
February 20, 2013
It didn’t seem too much to ask for. I wanted a coconut chicken curry that is fast, delicious and not loaded with fat. Turned out to be easier than I expected.
Food: Blini and caviar — A healthy take on haute cuisine
By Sara Moulton, The Associated Press
February 13, 2013
Watching the Oscars, like the Super Bowl, has become almost an unofficial holiday, an occasion when tens of millions of us get together for an old-fashioned TV viewing party, complete with abundant food and drink. But the two events require rather different menus. An Oscar party calls for slightly more elevated fare, and I can think of no hors d’oeuvres more appropriate than blini topped with caviar.
Food: A dessert fit for Mardi Gras: Bananas Foster and bread pudding together at last
Alison Ladman, Associated Press
February 6, 2013
Bananas Foster and bread pudding are two of the most popular desserts in New Orleans. So in honor of the over-the-top nature of Mardi Gras, we decided to take a more-is-better approach and combine them into one.
Food: A healthier take on Super Bowl grub: Baked buffalo tenders
By Sara Moulton, The Associated Press
January 30, 2013
The key Super Bowl food groups are meat and melted cheese, preferably deep-fried. Buffalo-style chicken wings and chicken nuggets are just the sort of thing deep-fried deliciousness we’re talking about. And my recipe marries the two and, incredibly, does so in a way that simultaneously satisfies the soul and keeps the blood whistling through the old arteries.
Food: Fair trade — A soup swap with friends helps fend off winter’s chill
By Meryl Carver-Allmond
January 23, 2013
For several years now, I’ve been in the habit of planning a small party in late January or early February. Nothing like the big gatherings that happen over the holidays — just something little to look forward to and help pass the time during this cold, dark part of the year.
Food: A healthier, faster take on risotto
By J.M. Hirsch, AP Food Editor
January 16, 2013
It took me a few attempts, but I eventually figured out how to have my whole grains and my thick and creamy risotto. And it was simple.

Previous