Sweet, Tangy, and Totally Irresistible

Nothing says down-home charm quite like a classic red velvet cake—and this version takes it to the next level. Moist, tender, and rich in flavor, these cupcakes

This recipe was featured in the Summer 1996 issue article on the Windmill Inn in Chapman. Originally owned by Deb and Tim Sanders, the Windmill Inn has since closed. The bed & breakfast, in a

Charcuterie boards are ideal for entertaining and the perfect way to showcase a selection of farmhouse cheeses. Choose cheeses with a variety of colors, textures, and flavors. Fresh curds will offer

From the Kitchen: Sheraton Overland Park Hotel

INGREDIENTS

2 Tbs. vegetable oil
1 cup finely crushed tortilla chips
1 small onion, chopped
8 cups chicken broth
2 garlic cloves, minced
1 cup frozen

"My favorite summer dishes are old school." - Chef Renee Kelly, former owner and chef of Harvest in Shawnee.

This recipe is from the kitchen of Chef Renee Kelly, featured in the "Taste of Kansas"

Recipe shared from WheatFields Bakery & Cafe in Lawrence

INGREDIENTS

Dry Ingredients

1 ¾ cup all-purpose flour

¾ tsp salt

¼ cup sugar

2 tsp baking powder (sift together or use a whisk dry mix well)

With available ingredients, including freshly ground wheat flour and fruit from the orchard or foraged berries, early settlers created cobbler, a dessert that is now considered to be an American

Photography by Nick Krug

Easy, Healthy, and Bursting with Fresh Flavor

Fresh, zesty, and packed with plant-based protein, this Black Bean Corn Salad with Citrus Dressing is the perfect dish for any

Photography by Nick Krug

Ingredients

• 4-pound boneless pork loin roast

• 2 tablespoons brown sugar, packed

• 1 tablespoon soy flour blend (soy flour blend is a ratio of 7 cups all-purpose flour