Food

Pumpkin soup is a staple for many different cultures and is served with a variety of other ingredients. But pumpkin is the star. Try this pumpkin basil bisque.

Here are some fall produce recipes from our August/September 1999 issue, just the third issue produced by the current publishers. The recipes are from Karen Mitcham–Stoeckley, who studied the culinary arts in Italy, France, Japan, and America. Karen had a food column for many years in Missouri Life.

Yi’s Korean Restaurant offers an array of dishes in the heart of Nixa.

Registered dietitian nutritionist, Tori Eaton, shares helpful tips on how to successfully follow the Mediterranean diet.

Satisfy your sweet tooth with these three delicious recipes.

Pizza, wings, and salads at Pogolino’s keep customers coming back for more.

Lupita’s Mexican Restaurant serves up artful dishes in a casual environment.

The International Association of Ice Cream Makers credit Syrian immigrant, Ernest Hamwi, with using his wafer-like pastries to hold a scoop of ice cream on this day.  Thus, the ice cream cone was born at World's Fair in St. Louis.  He called it a World's Fair Cornucopia.