What’s cooking, Kansas?

Posted on Nov 12, 2014 in Alumni News and News

Calling all cooks: The University Press of Kansas and authors Frank and Jayni Carey are seeking original recipes from Kansas residents to be included in The New Kansas Cookbook.

Twenty-five years ago, Frank, c’75, and Jayni co-authored The Kansas Cookbook: Recipes from the Heartland. That cookbook became a staple in the kitchen and focused on recipes based on farm traditions, early settlers’ ethnic heritage and favorite family recipes. Now, 25 years later and the Kansas culinary scene is vibrant with bustling farmer’s markets, CSAs and locally sourced ingredients from artisan cheese makers, wineries, and other local producers. To chronicle this dynamic shift in Midwest cooking, the Careys seek recipes that reflect how Kansans cook today.

Do you have a favorite sweet corn recipe? Know what to do with too much zucchini? Or maybe you have a great story about your backyard garden, growing your own crops or the bees you keep.

Current Kansas residents are eligible to submit original recipes and stories for possible inclusion in the cookbook. Only original recipes will be considered, and the recipes should focus on fresh Kansas ingredients—no canned soups or packaged mixes.

Kansas cooks have much to contribute to the Midwestern foodscape. In addition to culinary pride, if your recipe is selected for the project, you’ll receive a free copy of the book.

Stories and recipes can be submitted through Facebook at www.facebook.com/NewKansasCookbook, using the tab on the page that says “submit your recipe.” Or, mail your recipe to The New Kansas Cookbook, P.O. Box 1351, Lawrence, KS 66044. More information is available here.

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