A hearty prairie-inspired stew and sage cornbread recipe rooted in Kansas farm cooking

Rich, slow-simmered and deeply comforting, this Prairie Bison Stew with Savory Sage Cornbread brings the flavors

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A savory Latin classic with bold, unforgettable flavor

Bring the taste of Wichita’s beloved Sabor Latin Bar & Grille into your own kitchen with this richly spiced Beef

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There’s nothing quite like the savory sizzle of pork steaks on the grill—especially when they come from Schenker Family Farms, where quality and

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This isn’t your average quiche. Developed by Sue Maes, long-time instructor of the Edible Native Plants class in Manhattan, Kansas, this Spinach & Nettle Quiche blends

In addition to recreating historic menus, Lucinda’s Katering serves up comfort fare inspired by classic railroad dining. This Chicken Stuffing Bake is one of the most requested dishes—rave-reviewed by

This elegant Wild Mushroom & Spinach Strudel recipe came from the Governor's Meeting House in Shawnee. It was featured in the spring 2002 issue of KANSAS!. Mary and Mark Mollentine, owners of this

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A Taste of Barolo Grille at Home

Barolo Grille has become a culinary destination in Salina, blending local flavors with global inspiration. One of the standout dishes

This Chicken Parmesan recipe has captured the hearts—and appetites—of both youth and adults alike. Serve it over creamy mashed potatoes or classic pasta, or get creative with sandwiches and sliders.

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This assemble-and-forget recipe (featured in "A Reimagined Roast Straight from the Ranch"), an Eck family favorite, goes in the slow cooker early in the morning and is

This recipe, from Joshua Martin, was featured as part of Taste of Kansas: The Campfire featured in the spring 2012 issue.

INGREDIENTS

10 fresh, pork bratwurst
2 yellow onion, cut into strips
2