Cooking with Scraps
Did 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...
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Doing Chinese at Christmas
Ann 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 MoreAn Abundance of Baked Goods
In 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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Chef’s Dinners
My family stopped exchanging Christmas gifts, except for the tykes, some years ago. But many of us...
Read MoreWishful Thinking
Table 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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Mezes Greek Grill
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 Goes Vegan
Vedge 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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Noodling Around
He was just too quick for me. For several minutes I watched the noodle maker stretch lumps of...
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The Standard Bistro & Larder
While our long-aproned server described the Standard Bistro & Larder’s culinary...
Read MoreSpinach Pie at the Ann Arbor Farmers Market
I 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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Veg-O-Rama
With the plant extravaganza promised by its name, the retro American nostalgia suggested by its...
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Poke Fish Sushi
Years ago, growing up in a small Michigan farming community, our family saw little seafood outside...
Read MoreFrench Macarons
At 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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Buddy’s Pizza
On the face of it, there’s not much reason to get excited about a Detroit-area pizza chain...
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The Yearly Miracle
Last summer a friend who had a yard for the first time in her adult life wrote me a note....
Read MoreAyse’s Café
When she moved to Ann Arbor from Turkey in 1976, Ayse Uras and her husband, Mehmet, focused on getting him through a U-M mechanical engineering degree and raising their two children. While living in family housing on North...
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