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THE FEATURE – The coffee enlightenment

Learn how the drink changed the world and how Des Moines’ coffee culture thrived by being ignored By Jim Duncan Coffee twice changed the world dramatically. The seeds of the ...

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THE ENTREE – The perfect pairing

By Meghan Johnson Quiche is known as a classic French cuisine but could date back to English cuisine of the 14th century, depending on your definition of classic dish. Three ...

appetizer

THE APPETIZER – Affinity of flavors

By Jeff Pitts Ever wonder what Bugs Bunny orders when he hits the town on the hunt for vegan fare? If he’s going to Proof — the hip eatery equipped ...

The Contents

Des moines the dish

THE DISH – A flurry of activity

By Jim Duncan The fourth quarter of 2015 was a perplexing disappointment ...
chef

THE CHEF – Scott Straud

Jethro’s BBQ ‘n Jambalaya By Eleni Upah Q: How long have you ...
producer

THE PRODUCER – Many reasons to celebrate

By Eleni Upah For some people, coffee is a daily routine that’s ...

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DessertPhoto

THE DESSERT – Sweet and Simple

By Eleni Upah and Meghan Johnson Coffee and dessert pair nearly as perfectly as peanut butter and jelly. Whether your preference is decaf or regular, a hot cup of Joe is the best complement to the sweet treat at the end of a meal. Naturally, then, one cannot go wrong with combining the two to […]

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Drink Photo

THE DRINK – Cocktails as simple as coffee

By Eleni Upah and Meghan Johnson There’s a long list of coffee-inspired cocktails, but none more traditional than the classic Black Russian. Finding its roots back in Brussels in 1949, the Black Russian brings together two common favorites: coffee and liquor. It keeps the essence of coffee’s simplistic nature by using only two ingredients, yet […]

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Duck Breast

THE RECIPES – Duck Breast with Tahitian Pomegranate Chutney

Ingredients: For the Tahitian Pomegranate Chutney: 1 cup 100 percent pomegranate juice 2 tablespoons sugar 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract 1/2 teaspoon balsamic vinegar 1 tart apple, peeled and diced (about 1 cup) 1 Bosc pear, peeled and diced (about 1 cup) 1/2 cup coarsely chopped walnuts 1/2 cup raisins For the Duck […]

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THE RECIPES – Pumpkin crunch cake

Ingredients: 1 15-ounce can pumpkin 1 12-ounce can evaporated milk 3 eggs 4 teaspoons pumpkin pie spice 1/2 teaspoon salt 3/4 cup sugar 1 18.25 ounce yellow cake mix 1 cup pecans or walnuts (roughly chopped) 1/2- 3/4 cup melted butter (drizzled butter needs to cover the top of the cake) Directions: 1. Preheat oven […]

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Turkey Rissoto

THE RECIPES – Turkey and Wild Rice Risotto

Ingredients: 1 package (4.3 ounces) Rice-A-Roni Long Grain & Wild Rice 3/4 pound ground turkey 1 2/3 cup water 1 tablespoon margarine, butter or spread with no trans fat 1 can (10 3/4 ounces) condensed cream of mushroom soup 1 1/2 cups fresh mushroom slices 1 cup thinly sliced celery 1/2 cup chopped red bell […]

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