Flavor

The idea for Logboat’s newest venture, Waves Cider Company, has actually been brewing for a while. Though…

It’s a weird time. I know there are a lot of uncertain things going on, but I’m talking about that weird time…

It is time to harvest tomatoes. You can peel plain tomatoes and freeze or can them. You can also make salsa or…

Ocha Ramen, a ramen and noodle restaurant on Grindstone Parkway, opened its doors this summer and offers authentic…

Grilling is a primal process, cooking outdoors over an open flame, similar to how our early cave ancestors did. It…

Bold Red Norton Grilled w/caramelized onions French dip sandwich Short ribs London broil Pasta…

I have loved shortbread cookies since I was a kid. I love sugar, but I may love butter more. Shortbread is like the…

If you’re like me, you’ve been cooped up all winter cooking in the kitchen and you’re ready to get outside and…

**Due to COVID-19, restaurant hours and offerings may change. Please check with the restaurant ahead of time before…

While some restaurateurs cut their teeth on mashed peas and slow gradual experience, restaurant owners in Columbia…

Missouri Wines Sangria Recipe: Start with a pitcher (or punch bowl) You will also need a stirring utensil…

An herb’s essence is a powerful thing: The scent of thyme can transport a hungry Midwesterner to the Mediterranean;…

Local nonprofit Love INC is brewing up something new. Their next venture, Love Coffee, is on a mission to combat…

If you can make a pancake, you can make a crepe. “Really thin pancakes” seems to be the most common way we like to…

To my knowledge, there are three types of court bouillon (French translation of short broth). The first type is the…

When you think of baked goods in Columbia, Uprise Bakery and bleu probably come to mind. But there is a much…

Snuggle up with a hot cocktail in a new way this winter season with The Roof’s latest addition — igloos. The…

Good bagels are hard to come by in the Midwest. Technology has helped us with many things, but automating…

I have been a big fan of grits for a long time, or at least what I thought was grits. About 10 years ago I got to…

Columbia’s restaurant scene is expanding — not with brick-and-mortar places, necessarily, but with pop-up events.…