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A Bright Disposition

Aly Cunningham of Happy Plate Concepts, parent company of Sunnyside Diner in Oklahoma City, worked her way to the top without the title of...

Dos Bandidos

There’s a lollipop explosion on the plate – as bright as the Venice Beach, California, street art on bare brick walls – at Dos...

‘Stay Gold, Ponyboy’

Nature’s first green is gold/Her hardest hue to hold/Her early leaf’s a flower/But only so an hour/Then leaf subsides to leaf/So Eden sank to...

A Marine With Mojo

The dinner is set for tomorrow evening, but preparations are well underway. The Cuban mojo pork is slowly simmering. By tomorrow, it should be...

Prep Away

Rachel Suitt of NOIR in Oklahoma City says to always use fresh ingredients and simple recipes to make awe-inducing signature dishes at home. And,...

Modern Take on Old-World Cuisine

You wouldn’t expect to get the best pastrami in town from a guy who grew up watching his grandma can homemade preserves on a...

A Leap of Faith

Levain Kitchen & Bakery is relatively new to the Tulsa cuisine scene – having opened in December – but is already garnering positive reviews...

Recipe Gallery

Shrimp and Scallop Peruvian-style Ceviche 1 pound small shrimp, peeled and deveined 1 pound scallops (for sea scallops, cut each into three or four...

A Sommelier’s Method

Let’s cover how to taste wine like a master sommelier. Once you have an idea of what your eyes, nose and palate should take...

Roasted Veggies With a Twist

Roasted vegetables have been a love of many home cooks for generations, but like other “common is cool again” trends (thanks to foodie websites...