On The Table
- On The Table
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Joplin couple opens restaurant that pairs smoked meats in wraps
David Reed and Nathan Born have worked together for about six years, most recently mowing lawns. When Reed and his wife, Melanie, decided to open a restaurant, he knew he wanted Nathan and his brother, Chris, to be on the staff.
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Amanda Stone: Radishes go well in salads
I was once asked this question: If you could only eat a food based on its texture, what would it be? My first thought was radishes.
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Cheryle Finley: Appetizers can be a bite or a whole meal
Hors d'oeuvre, a word we all can pronounce but have trouble spelling, is from the French word meaning "apart from the main work," as in food set aside to supposedly give you an appetite for the main course that follows.
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Amanda Stone: Create your own salad bar
We know deep in our gluttonous guts that eating is about hunger. Quality should trump quantity.
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Cheryle Finley: Great moms don't come with a recipe
Sunday is Mother's Day, so please humor me while I tell you about my mother, Wilma Evans.
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Consider throwing a tapas-style brunch this Mother's Day
A tapas-style meal made up of a variety of small, appetizer-like bites is something we tend to associate with evenings and cocktails. But we thought the same idea of small plates would lend itself perfectly to a Mother's Day brunch.
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Amanda Stone: Asparagus nourished by warmer weather
Spring has finally sprung around here -- at least for now. With that comes asparagus, shooting up overnight, aiming its pointy head toward the sky.
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Cheryle Finley: Balsamic vinegar has many delicious uses
I'm sure I could count on one hand the number of times I've used balsamic vinegar. Maybe even on just my thumb.
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Chicken salad is perfect, light meal for warmer weather
Fran Spencer remembers, as a child, arriving at her Alba home after school, or after a long day outside in the summer sun, what it was like to tuck into some of her mother's homemade chicken salad. The cool, crisp salad made a perfect sandwich, she said.
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Amanda Stone: Coconut gets new respect
Coconut isn't just for amazing, high-calorie desserts anymore. After years of being shunned as one of those infuriatingly fatty pieces of produce, coconut is finally getting some respect.
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