Author: By Laura Hobbs

I started with an obscenely large zucchini from the back yard, and sliced it lengthwise into strips and grilled them with a little olive oil, salt and pepper.

Clafouti is a baked fruit dessert with origins in the Limousin region of France.

Over the past few weeks, I’ve enjoyed coming up with different ways to serve tomatoes…

The creaminess of these pops is over the top, and the blueberries and Limoncello add a flavor that you just can’t find in the frozen treat aisle.

Squash fritters are a Southern staple, according to some, but I wanted to make mine a little fresher and a lot more flavorful.

What to do with fresh peaches and corn? Grilled peach and corn salsa, that’s what.

The flavors in the salad range from sweet, smoky red bell pepper to tangy, briny capers, and everything is brought together with my version of Caesar dressing, which is a tamer, lighter take on the original.

Of the many delicious goodies we ate in Mexico, none was more prevalent than pineapple.

The quest for Fayetteville’s best frozen treat.

About a month ago, I developed a new obsession: morel mushrooms.

When a new business landed itself in my neighborhood last year, the first thing I noticed was that its landscaper chose strawberries as a groundcover in the flowerbeds.

A few things that are near and dear to my heart: family, friends, food and the German language…

If Kansas City isn’t a Mecca for foodies, I don’t know what is.

This past week’s weather made me think I was suffering from Seasonal Affective Disorder.

In the spirit of this weekend’s Dogwood Walk, I tried my hand at homemade dog treats.