Food trends come and go, but some dishes cycle back, either in traditional or updated form. Like meatloaf — would you like it with a ketchup glaze or topped with Marsala sauce? Whether you consider it retro, classic or timeless, these old-timey dishes are making a comeback on local menus.
The Kansas Barbed Wire Museum — the first barbed wire museum in the country— has a special relationship with Kansas: It's where the collecting hobby really took off in 1967. According to Brad Penka, president of the museum, there are so many different varieties of barbed wire and some are unique.
What happens to art during and after wartime? And what happens when that painting that you're trying to reclaim is considered the Mona Lisa of Austria? We invite a curator, a relative of Holocaust survivors and our movie critic to discuss the new film Woman in Gold.
Antonia Bostrom, director of curatorial affairs, Nelson-Atkins Museum of Art
Russ Simmons, movie critic
Karen Pack, past president, Jewish Federation of Greater Kansas City
Niecie's peach cobbler, Glacé's sweet corn ice cream, Winstead's skyscraper milkshake ... what makes for an unusual dessert that you can only get at a specific place in town? Is it in the presentation, an interesting take on a traditional classic, something totally original — or all of the above?
On this week's show, KCUR's Patrick Quick reminisces about the Peach Nehi float, a treat from Osceola, Missouri, and then our Food Critics Charles Ferruzza and Jill Silva weigh in on the best signature desserts in Kansas City.
Whether it's the sound of the wind rustling through the tall grass, the crackling spectacle of a controlled burn or just the sheer enormity of this swath of land, the prairie has inspired authors for hundreds of years. We discuss the best books about the prairie with our Book Critics Jeffrey Ann Goudie, Mark Luce and Kaite Stover.
Thick or thin crust, red or white sauce, square or triangle ... Kansas City offers a plethora of pizza choices for just about everyone.
On this week's show, Erik Borger, chef/owner of Il Lazzarone, shows our Food Critic Charles Ferruzza how to make a certified authentic Neapolitan pizza. Craig Jones also discusses pizza tips for the home cook, and the Food Critics weigh in on the best pizzas in Kansas City.
For nearly 20 years, Rex Hobart and the Misery Boys have created songs about love, love lost and heartbreak. This Saturday, the band releases its first album in 10 years, "Long Shot of Hard Stuff."
After a decade-long hiatus, Scott Hobart (Scott is his real first name) didn't think they'd have a new album.
"I just thought we'd kind of ride our own western-cut blazers into the sunset or something, but we did it," he said. "When the opportunity came up, we just said, 'well, why not, let's try it.' The worst thing that can happen is that we get three songs out or something."
According to Erik Borger, the chef-owner of Il Lazzarone, there's a specific way to make authentic Neapolitan pizza. And he should know; his original Il Lazzarone restaurant in St. Joseph has been certified as authentically Neapolitan by the American Delegation of the Associazione Verace Pizza Napoletana.
Recently, our food critic Charles Ferruzza visited Borger's newest outpost in Kansas City's River Market to get the details on making an authentic Neapolitan pie.
House of Cards is one of those shows that you can’t watch without discussing. It’s so dark, so addictive and so dramatic. Plus, the worldview it establishes ties into real world issues and dynamics in a way that makes you wonder, what if this is kind of maybe a little bit accurate? We invite a politician, a media critic and a Congressional reporter to give their reviews of House of Cards.
From nose to tail, chefs are getting creative with all parts of the animal. Whether it’s game or offal, we go beyond chicken breast to talk about the more unusual cuts of meat that are popping up on area menus.
On this week’s Central Standard, Ryan Brazeal, owner/chef of Novel, discusses how to prepare offal, and James Worley from the Missouri Department of Conservation talks about hunting and cooking wild game. Our Food Critics Charles Ferruzza, Mary Bloch and Bonjwing Lee hunt down the best creative meat dishes in Kansas City.
On the face of it, bread is such a simple thing. But the difference between an ordinary, ho-hum slice of bread and a lovingly-prepared morsel with a crunchy crust and a melty middle … there’s just no comparison.
Whether it’s hard and crusty or soft and spongy, bread is more than just a delivery mechanism for sandwich fillings.
On this week’s Central Standard, our Food Critics Charles Ferruzza, Mary Bloch and Lou Jane Temple weigh in on the best bread in Kansas City.