The Joplin Globe, Joplin, MO

Cheryle Finley: What’s not to like about potluck?
I like both kinds. I like potluck dinners that basically clean out the fridge and let diners take their chances on what combinations they will get. They always seems to turn out delicious.
AP: Twists to tradition
Use your roots to flavor Thanksgiving dinner.
World cuisine
Tickets are now on sale for the International Dinner, which will be held on Sunday, Nov. 15, at Trios in downtown Joplin. International students from Missouri Southern and local restaurants will join together to offer a unique menu for the evening — Mexican, French, German, Thai, Italian and Greek foods among the offerings available.
AP: No need to get fancy
Cooking good turkey meat is easy with the right brine and rub.
Cheryle Finley: Experience as server enhances tips
Seven members of my family entered a restaurant a couple of weeks ago for dinner together. As we were being seated, the hostess told us that because we were a party of six or more, a 15 percent gratuity would automatically be added to our bill. My first thought was, “Wow, that would probably save me some money.”
Eclectic gourmet
A newly opened restaurant offers upscale dining at a creek’s source.
AP: Lo mein gets healthy makeover
Chinese takeout is always a treat, but it can be hard to sort out whether it’s a healthy one. Of course, with egg rolls, spareribs and fried rice, there’s not much guessing. But when it comes to the vegetable stir-fries and noodle dishes, the answer isn’t as obvious as we’d like.
Cheryle Finley: Colored cauliflower more nutritious
When my co-worker Julie Smith showed me the grocery ad with orange and purple cauliflower, I was very surprised. I thought it was cauliflower dressed in disguise for Halloween.
Family says shortage of canned pumpkin shouldn’t be fretted, because real thing tastes better
Area grocery stores report that people should be able to find canned pumpkin mixes, but they need to buy it when they see it. Locally, however, there has been no shortage of fresh pumpkins.
AP: Holiday buffet can be healthy
Keeping your holiday buffet healthy doesn’t doom you to celery stalks and carrot sticks. There are plenty of options that are indulgent without leaving your guests feeling buffet-grazing remorse.
Cheryle Finley: Leftover candy can come in handy
With Halloween only a few days away, I want to make sure I have some candy in the house. But we have very few trick-or-treaters, so I make sure I buy candy I will like when it’s left over.
AP: Pie pops take the pressure out of baking
The trick to getting an apple pie to perch happily on the end of a lollipop stick is to shape the pie into a crescent, rather than a round.
Cheryle Finley: Week filled with good friend, good food and good chili
Saturday meant the end of the weeklong Maple Leaf celebration and it was full of fun things to do ... and eat.
Raw power: Edible art of sushi draws fans to demonstration
Growing up in Burma, Hein Han ate mostly Thai food and dishes flavored with red curry. Today, he is a master chef at creating sushi rolls that are not only delectables, but works of art.
AP: Taking pumpkin beyond the pie
This recipe for pasta with roasted pumpkin and plum tomatoes uses a technique to boost the flavors of all the vegetables.
Restaurants to offer a taste of their wares during annual Flavor of the Four States
The event, sponsored by the Missouri Restaurant Association, will be held Tuesday at the Holiday Inn Convention Center. It is designed as a fundraiser for regional culinary students and to give visitors a sampling of what’s on the menu at more than 30 local businesses.
Cheryle Finley: Did you know there's a pumpkin shortage?
Due to excessive rain in some parts of the country and excessive hot weather in others, the yield this year is 20 to 60 percent less than last year, meaning the shortage is moderate to severe.
Tailgater shares his pulled-pork philosophy
It’s really not that hard to whip up a big batch of pulled pork. It’s just hard to whip up a really good batch of pulled pork. A really good batch of pulled pork is the sort of pork that just falls off the bone.
AP: Marshmallows go gourmet
The next generation of marshmallow lovers is amping the flavor of their puffy confections, taking their s’mores to new heights with tricks like slicing and stuffing them. And the marshmallow industry is taking notice.

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