Imagine making dinner for a hundred and fifty or more every night, after putting out maybe fifty or sixty lunches. Each day is peppered with awkward hitches, some ongoing, some new. Today maybe the prep isn’t quite...
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The Blue Nile, on the busy corner of Fifth Ave. and Washington, may be the restaurant I’ve...
Read MoreIf ever a restaurant communicated both fresh attitude and local history in just a three-word name, Kosmo’s Bop Shop is it. “Bop” celebrates the bibimbap that owner Don “Kosmo” Kwon developed at...
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When we were kids in the 1960s and 70s, Mom occasionally made dinner by opening cans of La Choy...
Read MoreDid you know you can eat banana peels? Me neither. They’re one of many foods I formerly thought of as compost that I’m now learning to love thanks to Cooking with Scraps, the new cookbook by Zingerman’s...
Read MoreAnn Arbor’s restaurant scene gets unnervingly quiet on Christmas, when most restauranteurs and their employees take the day off. That makes it the biggest day of the year for Chinese restaurants.Evergreen Restaurant in...
Read MoreIn a perfect world, we’d always have homemade cookies from an old family recipe on hand for guests and gifts during the holidays. In reality, we usually dash out into a snow-globe world to buy the next best thing....
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My family stopped exchanging Christmas gifts, except for the tykes, some years ago. But many of us...
Read MoreTable talk is sometimes wishful thinking.”Being able to hear your date is important to most people and particularly important to me,” says Gregory Scott. His hearing aid, like all hearing aids, amplifies sound...
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With the motto “Authentic Greek food prepared and served by authentic Greeks,” it’s no surprise that the guys behind the counter at Mezes Greek Grill on North University have outgoing energy. They also have an...
Read MoreVedge Cafe, the vegetarian deli-style cafe that opened last year on N. Main, is going full vegan. Owner (and vegan) Amanda Ratke says they opened as vegetarian mainly to attract more business and hopefully to start converting...
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He was just too quick for me. For several minutes I watched the noodle maker stretch lumps of...
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While our long-aproned server described the Standard Bistro & Larder’s culinary...
Read MoreI hadn’t realized how much I missed buying spinach pie at the Ann Arbor Farmers Market until Ferial (“like cereal”) Rewoldt brought it back. Spinach and cheese layered in flaky phyllo, it was my favorite...
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With the plant extravaganza promised by its name, the retro American nostalgia suggested by its...
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Years ago, growing up in a small Michigan farming community, our family saw little seafood outside...
Read MoreAt a library cooking demo in spring, People’s Food Co-op chef Keegan Rodgers effused for 90 minutes about the delicacy and delights of French macarons. Made predominately of meringue and almond flour (and not to be...
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