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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
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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: Simple but sensational: Homemade chips, dip for entertaining
By Elizabeth Karmel, Associated Press
January 2, 2013
I was visiting friends when one of the hosts spontaneously began making homemade crackers from corn and flour tortillas. It wasn’t planned, but it was delicious.
Food: Festive meatballs are party-perfect
Though too tangy and sweet for pasta, this recipe is just right as a stand-alone appetizer
The Associated Press
December 26, 2012
Sometimes failure can end up tasting pretty good. It certainly was the case with these meatballs.
Food: Find the freshest ingredients for frothy homemade eggnog
By Elizabeth Karmel, Associated Press
December 19, 2012
The best eggnog of the season is the frothy, cloud-like and homemade.
Food: Miracle of oil inspires Hanukkah treats
By Sara Shepherd
December 12, 2012
Decadent treats are common fare for many holiday celebrations. In Jewish culture there’s a religious reason behind this — at least during Hanukkah.
Food: Sugar and spice — 12 days of holiday cookies get pizazz from pantry ingredients
By Alison Ladman, The Associated Press
December 5, 2012
If there are 12 days of Christmas, wouldn’t that merit 12 days of cookies? This lineup of a dozen varieties has sugar, spice and everything nice. Each recipe is inspired by a common spice cabinet resident.
Food: Bison, the other red meat, gains popularity
By J.M. Hirsch, AP Food Editor
November 28, 2012
Nothing says “Yum!” like a bit of nomenclatural confusion… Especially with a side of near extinction. But that’s what you get once you venture down the culinary path with bison, an alternative red meat that is showing up at more and more grocers nationwide.
Food: Rugelach: A Jewish cookie you can give to anyone
By Elizabeth Karmel, Associated Press
November 20, 2012
You don’t have to be Jewish or celebrate Hanukkah to love these rugelach, which is made with sour cream instead of cream cheese, making the pastry lighter and flakier than most rugelach.
Food: Great turkeys need great classic sides
Alison Ladman, Associated Press
November 14, 2012
The turkey may be the centerpiece, but a classic Thanksgiving dinner simply isn’t complete without a bevy of traditional sides.
Food: Thanksgiving is about tradition, so don’t do fancy
By Michele Kayal, The Associated Press
November 7, 2012
Year after year, the glossy food magazines scream that you have to tart up your turkey and pimp out your pumpkin pie. But the truth is, when it comes to Thanksgiving, most of us don’t want exciting, new-fangled dishes. We want classic, comforting food.
Food: Recipe for Cider Brined Turkey with Sage Gravy
By Alison Ladman, The Associated Press
November 7, 2012
The flavors of apple cider, brown sugar, sage and black pepper end up being at once subtly sweet, but also boldly savory.
Food: More than just another sausage — a chorizo primer
By J.M. Hirsch, AP Food Editor
October 31, 2012
At its most basic, chorizo is a sausage made from chopped or ground pork and a ton of seasonings, often including garlic. The flavors are deeply smoky and savory, with varying degrees of heat. Most are assertive and peppery, but not truly spicy.
Food Q&A: Opening winter squash doesn’t have to be difficult
By Kathleen Purvis, The Charlotte Observer
October 24, 2012
After hiding all that flavor and those nutrients inside them, nature certainly didn’t make hard-shell squashes easy to open.
Food: Sweet ‘n’ salty — Nutella, pretzels and white chocolate together at last
By Sara Shepherd
October 24, 2012
These cookie bars have mini pretzels and white chocolate chunks in the cookie dough. The Nutella is scooped straight out of the jar and sandwiched safely between layers of dough.
Food: Offal gets gourmet treatment at trendy eateries
By Sara Shepherd
October 15, 2012
Animal brains, glands, tails, intestines, feet and other organs are nothing new at many ethnic eateries. But the oft-spurned meat parts known as offal have made their way into some of the area’s hippest mainstream restaurants, where chefs say foodies and more timid diners alike seem to be nibbling.
Food: Carrot soup is creamy, smoky
Alison Ladman, Associated Press
October 10, 2012
With its robust blend of sweet, creamy, spicy and smoky flavors, this soup is perfect for a chilly fall afternoon.
Food: Pear crisp takes on fall spice
Alison Ladman, Associated Press
October 10, 2012
Ground cardamom gives this simple fall-friendly crisp a sweet-spicy flavor that you will smell as much as taste.
Food: Nature at work on honeybee farm
By Sara Shepherd
October 3, 2012
Buzzing bees blanket the tray of honeycomb in Richard Bean’s bare hands. At close range, their striped abdomens and delicate wings are visible in detail. After 40 years of keeping bees, Bean still marvels at them.
Food: Will new law water down Kansas wines?
By Sara Shepherd
September 26, 2012
Little-known fact: Even though your wine came from a Kansas winery doesn’t necessarily mean it has many — or any — Kansas grapes in it.
Food: Area farm’s hydroponic lettuce growing in popularity
By Sara Shepherd
September 12, 2012
Two Sisters Farm is the only commercial farm in the area specializing in hydroponics, or soilless growing, and their lettuce has been catching on around Lawrence and Johnson County since their first harvest this spring.
Food: Complex barbecue flavors, easy recipe
By J.M. Hirsch, AP Food Editor
September 12, 2012
A few years ago I created a recipe for a killer barbecue sauce. It was exactly the way I like it — thick, rich, a lot savory, a little sweet and bursting with cumin, smoked paprika and so many other delicious seasonings.