A Grown-Up Take On The Noodle Entrée By Food Editor Brook Harlan Photos by L.G. Patterson I was meeting a chef friend of mine in New York in early 2005, and he asked if I wanted to “get ramen for lunch.” I looked at him as if he were crazy and said, “You mean ramenRead the Rest…

Wake Up! Everything You Need To Know About Espresso By Food Editor Brook Harlan | Photos By L.G. Patterson People drink coffee all the time, but most don’t really know what it is or how it is made. Most think it’s just roasted beans that have been ground and have hot water poured through them.Read the Rest…

Chili Days Ahead Stir Up A Crowd-Pleaser That’s Simple From Start To Finish By Brook Harlan Photos By L.G. Patterson It’s getting colder and you’re getting busier. You need a one-pot meal to feed the masses — family, guests or anyone coming over to your house for a little grub. It doesn’t have to beRead the Rest…

Competition Is Not For The Faint Of Heart By Food Editor Brook Harlan • Photos By L.G. Patterson I was lucky enough to land a spot competing with a good friend last month in the Roots ‘N Blues ‘N BBQ competition. Many fans of barbecue may think the competition sounds intriguing — until you’ve participatedRead the Rest…

Crunch Time Kick Off Your Tailgate Season With This Surprising Salad By Food Editor Brook Harlan • Photos By L.G. Patterson Traditional salad can get boring. At your next tailgate or picnic, be the one who brings something different. If you can slice and cook bacon, you can make this salad. There are four mainRead the Rest…

Chill Out! Beat The Heat With Vichyssoise By Food Editor Brook Harlan • Photos By L.G. Patterson It is too hot for traditional soup. Summertime calls for a soup to cool down, not feed the heat. A chilled soup will hit the spot. Chef Louis Diat, who was a chef at New York City’s Ritz-CarltonRead the Rest…

Barbecue On The Bayou Shrimp With A Sizzling Twist By Food Editor Brook Harlan • Photos By L.G. Patterson It’s neither grilled nor smoked, but for some reason the Creole and Cajuns call it Barbecue Shrimp. Those who have had Barbecue Shrimp know how it sticks in their head and they crave it — notRead the Rest…

In The Sweet Ol’ Summertime: Treat Yourself To A Fresh And Fruity Dessert By Food Editor Brook Harlan • Photos By L.G. Patterson June is the start of the fruit season in Missouri. Some strawberries are starting to turning red, blackberries are darkening and soon peaches will start to soften. I’m not really a bakerRead the Rest…

A Lesson For Meat Lovers By Food Editor Brook Harlan • Photos By L.G. Patterson It’s time to fire up the grill and flop on some steaks. Most people think they know where steaks come from and how to cook them, but there is more to know about steaks than you think. With just aRead the Rest…

Serve Up Something Fresh From France’s Culinary Capital By Food Editor Brook Harlan • Photos By L.G. Patterson The Bocuse d’Or is the most famous cooking contest in the world. The contest is named after Paul Bocuse, the most famous living French chef. Bocuse studied under many historic French chefs that culinary students still studyRead the Rest…