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The best ways to cook asparagus (and other great tips)
Asparagus is the deal breaker: Strawberries are pretty, and tender lettuce is nice. But the arrival of fresh asparagus is the sign that spring is official.
It’s also a deal breaker on cooking. With really fresh asparagus, boiling or steaming isn’t the best way to go. 
Enliven chicken, pork and beef with these sauces 05-01-17 
Done right, sauces, glazes, dressings, relishes, chutneys and salsas can amount to, ah-hem, the icing on the cake of an otherwise humdrum meal.
See ya, kale. Cauliflower is the new ‘it’ veggie 05-01-17 
There’s no real rhyme or reason for one ingredient to be popular while another is considered passe.
But one thing is certain. Cauliflower has gained its place in the spotlight.
Simple tapioca pearls dress up breakfast and beyond 04-24-17 
Tapioca pearls taste like nothing by themselves, but when combined with cumin seeds, green chilies, grated coconut, roasted peanuts and lime juice in sabudana khichdi, they take on a new life for breakfast and beyond.
How to make a sushi bowl 04-24-17 
Deconstruction once ruled academia. The literary theory insisted that the text (pre-texting) be taken apart, like some Lego castle, and left in pieces on the classroom floor. The game kept professor and student busy for years. Now new fads roam campus, and deconstruction has moved on to the menu.
It’s spring, so let’s build a bountiful brunch 04-17-17 
Brunch, like macaroni and cheese or peanut butter and jelly, is one of the best combinations around. Where else do you have a choice of a scoopful of scrambled eggs along with a chicken wing paired with a waffle.
Fresh masa dough or pre-made tortilla, your quesadilla can be better 04-17-17 
Who needs a recipe for a quesadilla? Grab a flour tortilla, pile on shredded cheese and heat it up in a pan until the cheese melts. There, I summed up about 75 percent of the quesadilla recipes around, and you only had to read one sentence.
Macaroons are a perfectly chewy Passover dessert 04-10-17 
Dessert at Passover is always a problem.
You can make a nice fruit cup, of course, but then all you have is a fruit cup. Or you could make a poundcake with matzo meal, which isn’t bad but leaves you wishing you were eating a poundcake that wasn’t made with matzo meal.
When life gives you lemons, bake a cake 04-10-17 
Lush, lovely, fragrant yellow lemons can be used for many things, as ingredients in both sweet and savory dishes and dressings, in beverages, or for a snappy puckish garnish. The juice, the pulp and also the zest can be utilized in any number of ways. Is there anything this little vitamin C-packed orb can’t do?
How to make meatloaf right — it’s about fat and starch 04-03-17 
Can you believe it’s been four decades since "The Rocky Horror Picture Show"? I spent the better part of my Time Warp-ed college years dancing "just a jump to the left." My real favorite song, though, was "Hot Patootie — Bless My Soul." That’s the one that unleashed upon the living that remarkable singer, Meat Loaf.
A lotta frittatas: 5 recipes 04-03-17 
Frittatas: Fancier than scrambled eggs, not quite as elegant as an omelet.
Frittatas live in that gray area between two of America’s favorite brunch foods, or rather the yellow area. A baked egg dish with various ingredients inside, they are hearty, not delicate; filling, not frilly.
Go-to, sure-fire chicken recipes that deliver big flavor 03-27-17 
I do my best cleaning when I am on deadline. Oh, yes. As the time counts down to turning in an article or a presentation, you’re more likely to find me wiping baseboards then pounding on the keyboard. Tax documents to sort for my sister, the accountant? Sorry, sis, the new vacuum beckons.
Potatoes in an herb state of mind 03-20-17 
Potatoes never go out of style, and nor do herbs. So when they are combined, you get au courant yet down-to-earth balancing flavors.
Whether the potatoes are baked, roasted, stuffed, fried, boiled and buttered, and mashed or smashed, herbs are fantastic team players, and they don’t even have to be fresh and verdant
The vegan diet — meatless masterpieces 03-13-17 
How to make a classic French onion soup 03-06-17 
Hearty fish and veggie stew gets zing from Moroccan flavors 03-06-17 
Homemade dumplings in 5 simple steps 02-27-17 
Hearty corn chowder adds zest with poblano, cuts calories with broth 02-27-17
How to make light-as-a-feather homemade gnocchi 02-20-17
These cute currant tarts come together in four steps 02-20-17
Souped-up chocolate 02-13-17
Can we talk about those breasts? 02-13-17
Hoagie roll stands up best to hearty chicken Parmesan sandwich 02-06-17
Braising refresher course: How to turn tough cuts into tender dinner  02-06-17
Soups for swapping  01-30-17
Cabbage cooked up sweet and tender turns into kapusta 01-30-17
Fabulous recipes with just 5 ingredients (or fewer!) 01-23-17
One-dish dinners a salve for the winter-weary soul 01-23-17
How to win in January: Bold soups that fight off the cold 01-16-17
Puff, the magic pastry 01-16-17
Post-holiday blahs? Make this easy, soulful super-detox lentil soup 01-09-17
Hot radishes make our mouths water for more 01-02-17
Fermented foods open a gateway to good health and new culinary adventures 12-26-16

 


RECENT FEATURES
 
In Season: Arugula
The Ingredient: Arugula The Dish: Pan-roasted pork chop served with Parmesan gnocchi, arugula pesto, cremini mushrooms, and a pork demi-glace The Chef: Richard Sweed, executive chef of Artisan 179

On The Rise
Not so long ago, if the question was vermouth, the answer was sweet or dry. White or red. And chances are, there was just one green-bottled brand.

In Season: Rhubarb
The Ingredient: Rhubarb The Recipe: Meyn’s Flour Mill Rhubarb Coffee Cake The Chef: Mark Weber, director of culinary operations for Marcus Hotels & Resorts Makes one 8-inch cake that serves 6-8 people.

In Season: Asparagus
The Ingredient: Asparagus The Dish: Spring pea and asparagus risotto The Chef: Heather Terhune, executive chef of Tre Rivali and The Outsider

INDUSTRY PROFILE: ALAN AND LAURA SWAN, CJ'S PREMIUM SPICES
The idea was simple: Create a blend of spices for foolproof potato salad that anyone could use. But there was a catch: Use no additives or preservatives, and still feature shelf stability. Professional pilot Alan Swan and his wife, Laura, who works in corporate retail, achieved their goal, and together, they’re now expanding CJ’s Premium Spices, looking to reach more home and commercial cooks.

In Season: Mushrooms
The Recipe: Creamy polenta with herb-roasted mushrooms and braised kale.

10 Gut-Friendly Food And Drinks
Between 25 million and 45 million people in the United States experience irritable bowel syndrome (IBS), marked by abdominal discomfort or pain as well as an altered bowel habit, according to the International Foundation for Functional Gastrointestinal Disorders. But new research suggests relief may come from simply changing the way you eat.

Getting Crunchy
Add a sweet touch to your smoothie bowl or yogurt parfait with locally made granola.
In Season: Kale
Kale. This dark, leafy green trends as a superfood — it’s one of the most nutritionally dense foods on the planet, and smart chefs know how to balance out its bitterness and bring out its complexity.

In Season: Blood Oranges
The temperatures have dropped and snow is on the ground, but the smell of citrus and berries is in the air. January marks the peak of blood orange season, and this garnet-hued fruit adds a burst of flavor and color to salads, desserts and even cocktails. Try Le Reve’s blood orange vinaigrette over a salad of wintry greens.
 

Cheese Culture
Last July, Sabina Magyar, pencil in hand, sat with her head down in a room with more than 150 people during the American Cheese Society (ACS) Conference & Competition in Des Moines, Iowa.
 

Menu Makers
It’s no secret that Milwaukee area chefs have fully embraced the farm-to-table food trend — a win-win for both diners and farmers alike. “The local food movement has been around for nearly 30 years. … Within 100 miles of the city, you can get a ton of stuff,” says La Merenda and Engine Company No. 3 chef/owner Peter Sandroni, a longtime proponent of sourcing local.

Tea Time
Growing up in Madison, Nick Nowaczyk’s family felt a deep connection with nature and its bounty. They played outdoors and picked wild mushrooms, and they ate homemade sauerkraut and vegetables they canned themselves, as well as lots of fresh fruits and veggies.

Five things you may not know about hard cider
Hard cider makes up the fastest growing category in booze, but considering it makes up only a little more than 1 percent of liquor sales, you’re forgiven if you don’t know much about it. Here are five things you might not know about hard cider, plus five places to enjoy it locally.

A Match Made in Decadent Heaven
Open the bottle, and a chocolate aroma envelops you. Slowly take a sip, and the sweetness of brandy flows over your tongue. Chocolate and brandy — it’s a match made heavenly in Kohler, with the first ever release of Kohler Original Recipe Chocolates Dark Chocolate Brandy.

A foodie's week in MKE

In Milwaukee, you could pack in a different food-centric event for every night of the week if you really wanted. In fact, for one week in September, we’ve done the work for you! Whether you’re ambitious enough to attend them all, or decide to make just one or two, is up to you.
Easy steeps
Cold-brewed coffee. It’s sort of like sun tea, but without the sun and without the tea. Long, long steeping, with cold, cold water equals delicious java with less bitterness. And in Milwaukee, there are plenty of places to sip these iced beauties, but the newest twist is cold-brewed coffee cocktails. Here are five takes on new steeps.
Spare the rod
Choosing just one dish to represent the breadth of international fare on the menu at Brady Street’s Easy Tyger is no easy task.
Rum running
Come summertime, folks go rum running. Interest in rum in all of its tasty, molasses-based glory is growing, as mojitos, mai tais and even upscale cuba libres are perfect patio sippers.
Divine dumplings
Gnocchi use potato flour.Gnudi are made with ricotta,"explains Centro Café’s head chef, Crosby Hass, as he sautes house-made gnudi and pancetta in the open kitchen on the restaurant’s main floor. "Gnudi are a little lighter and fluffier, while gnocchi are more dense."
Flavor pulling
The line on Second Street stretched two blocks. The reason? Milwaukee Brewing Company was releasing its limited edition, barrel-aged O-Gii beer.
Slice of summer
Asparagus’s flavor peaks during the summer season, and Amilinda’s asparagus pâté dish delightfully showcases the vegetable at its prime. The pâté itself, which combines fresh asparagus sourced from Wellspring’s certified organic farm, cream, white wine, shallots, garlic and Landmark Creamery anabasque cheese, is spread across a duo of crostini sliced from a Rocket Baby Bakery baguette.
At first blush
The glass shimmers a hue that ranges from the barest blush to the deepest pink, but don’t let its color fool you; it’s not white zinfandel or some other sweet wine. Rosé wine is a great dry wine, especially for spring and summer. "They’re really these beautiful, elegant wines, and they tend to have such a great freshness to them," says Talish Barrow, certified sommelier for Rare steakhouses in Milwaukee and Madison.
Raw Realness
A Wisconsin holiday tradition, cannibal sandwiches were present at nearly every seasonal gathering I remember growing up. I’d watch my parents and their friends schmear raw ground beef across a slice of rye bread, top it with raw onion, and then add a dash of salt and pepper. I was, admittedly, equally disgusted and intrigued. It wasn’t until later in life, when I became much more adventurous with food, that I understood their appeal.
A stance on seafood
It’s no secret that seafood is generally a healthier, more nutrient-dense alternative to red meat. "In general, seafood tends to be lower in saturated fat than red meat. It also contains omega-3 fatty acids, which help to decrease inflammation," explains Michelle Black, a registered dietician with Oconomowoc-based NuGenesis.
Natural Vino
For 39-year-old Andrew Carini, wine is in his blood. Four years after relocating to California to work in the restaurant industry, the Port Washington native started Carini Wine in 2000. Today, the self-taught winemaker sells his wines for $50 to $75 per bottle.
Which wine are you?
Sommelier Jessica Bell pairs wines with personality types. See if you can find yourself a bottle or pick up one for a good friend.
A fresh take on an age-old cocktail
Order an old-fashioned in every part of the country except Wisconsin, and what you’ll get is a variation of what was once called "the whiskey cocktail." Back in the 19th century, bartenders mixed this simple drink with whiskey, bitters, sugar and water, and maybe added a lemon peel as garnish. 
Wine and Dine
An annual event expected to draw up to 7,000 attendees this year, the Kohler Food and Wine Experience returns for its 15th year, set to occur Oct. 22 to 25 in Kohler, Wis.
Berry Burst
There are certain dishes worth indulging in, and the berries, bananas and cream crepe at Story Hill BKC is one of them.

A salsa solution
In 2011, Angela Moragne, a lifelong Milwaukee resident, found herself in the most unwelcome of situations — her employer, a nonprofit housing development, announced it was shutting its doors, and she was left unemployed. 

Still success
Ten years ago, Guy Rehorst took a big chance when he opened up Great Lakes Distillery, the first distillery to open in the state of Wisconsin since Prohibition. His experiment was a great success, and now there are more than 50 distilleries across the state.
The significance of stemware
Once a year, Lorelei Mustas tries an experiment with her customers at Vina Mundi in Genesee Depot. She takes one of her stellar wines and then pours it into four different glasses — a nice, vintage appropriate glass, "a crummy, old, icky gramma’s glass with a thick, rolled lip on it," a water glass and a plastic cup. 
Say it with Sangria
Sangria. It’s the ultimate party punch and patio pounder. In Spain, tourists drink sangria at bars while Spaniards drink it only at home and at parties. A good sangria starts with a good wine and fresh fruit, then other liqueurs and spirits are added, along with sugar.
Perfect Pimento
When Martha Davis Kipcak moved to Wisconsin in 1998, she scoured Milwaukee grocery stores in search of her favorite snack. But her efforts were to no avail — there was simply no pimento cheese anywhere.
A skill worth learning
Alamelu Vairavan is the kind of person who greets you with a hug, not a handshake. I arrived at her home in Whitefish Bay on a sunny December morning and was welcomed inside with a warm smile and gentle embrace.
Hittin' the Hard Cider
What’s the fastest growing alcoholic beverage category? Craft beer? Boutique wines? Artisan cocktails?
The perfect pairing
There’s an almost magical element to wine dinners done right. You take a sip of wine, and then you take a bite of food, and then you taste them together. Trying them separately, they are delicious, but when tasted together, they become sublime.
Beer brothers
Four brothers of German and Irish descent starting a craft beer business? It’s really not too much of a stretch, they say. "No ancestors that we know of are brewers, but beer drinking is in our bloodline," says Jimmy Gohsman, 28, who acts as brewmaster for the new 4 Brothers Blended Beer Co. in Waukesha.
Feed your soul
"My Grandma Engel’s German Potato Torte. I asked for the recipe once, and she refused; she only gave recipes to her daughters. My aunt gave it to me, so I make it every now and again, and it reminds me where I come from. There is nothing better than food made by and shared with family and friends."


Holiday cookies with twist

No more gingerbread men! The Gingerbread Drop gives you the warm, spicy gingerbread cookie taste in a soft cookie that has lots of depth and texture. The unexpected taste of the cream cheese frosting and peppermint will make folks wonder why anyone would go to the effort of making those gingerbread men ever again. 

Wisconsin coast to coast
People in other parts of the country are discovering what Wisconsinites have known all along — a friendly demeanor and the liberal use of cheese is an almost guaranteed recipe for success.
Great wines for any budget
If you’re looking for a special wine for a big celebration or just a bottle of red to go with take-out pizza, local wine pros have got you covered. Here are their picks for their favorite high-end wines as well as their go-to vino that’s priced right.
Flavor faves
When selecting cheeses for entertaining, Patty Peterson of Larry’s Market in Brown Deer has three simple tips: Limit the selection to three to five cheeses with a good balance of flavors, textures, colors, shapes and sizes.
Rise of the south
New restaurants, a new menu and a new brew pub: What’s not to love about Milwaukee’s South Side? This month the culinary place to be is trending south.

Farwell Avenue

Farwell Avenue is an East Side iconic destination where people congregate for food, fun and libations in a blend of historic locales and new businesses.

KASANA, Carlisle and Sprecher take root
The new dinner service at the Bossa Nova dining room of KASANA Café is filled with culinary delights — from a savory burger, enhanced by dates and topped with blue cheese; to chicken vatava, a Brazilian creamy casserole made with coconut milk and onions; to Xingu Brazilian beer, a black beer that’s light and slightly sweet; to a creamy, to a mousse-like dark chocolate dessert that’s made with no sugar yet tastes as decadent as can be.

Cider rising
Bob Purman couldn’t get the crisp, clean taste of hard, French cider out of his mind after he and his wife, Yannique, visited France. In fact, it was a series of French vacations that led these two Milwaukeeans to start their Door County cider orchard and tasting room.

Bay view
Park your bike on Alterra Bay View Café & Bakery’s vertical rack, find a place on the patio and grab an iced chai. At one of Bay View’s busiest corners, there’s plenty of people-watching to do. 2301 S. Kinnickinnic Ave., (414) 744-6117, alterracoffee.com.

Wine, Cakes and Spirits
"Hot time, summer in the city, back of my neck getting burnt and gritty…  "Cool town, evening in the city, looking so fine and looking so pretty." Lovin Spoonful, I’m sure, wasn’t thinking about Milwaukee’s summer dining and drinking options, but boy, are these new options pretty and fine.

The wheat-free lifestyle
Wheat is the culprit in weight gain, heart disease, diabetes and a host of other maladies, according to Dr. William Davis, a local interventional cardiologist. His book, "Wheat Belly," laid out the argument for a wheat-free lifestyle; it became a No. 1 bestseller on the New York Times list in 2012 and spent nearly a year on the list.

Beer gardens
There’s no better place to be than Milwaukee in summer, when beer, food, music and fun are served up under the sun and stars at the city’s signature beer gardens. It’s a German tradition with a few new twists, so raise a mug and Prosit!

Third Ward
Plan on heading to a festival this summer? Spend some time in the Third Ward before or after for a unique shopping and dining experience.

BBQ, Bier, BelAir and The Bay

Flowers have blushed into full bloom, wet and snowy days have long since melted into memories, and Milwaukeeans, emerged from hibernation, seek all things sun. Patio season is finally here, and this year’s arrival comes with exciting new outdoor dining and drinking options.

Farmers Markets
Old Man Winter has finally taken the snow back to his chilly man cave. Now is the time for daffodils, with lettuce and Swiss chard not far behind. Fresh produce and cut flower fans eagerly anticipate the pending growing season, with the value-added factor of sociability at farmers markets. 

Cruisin' for cuisine
Hop on board the bus for culinary adventures — and leave the driving to Milwaukee Food Tours. Theresa Nemetz and husband Wade will ensure a good time, grand fun and an exciting peek into the city’s history, all rolled into one jolly excursion.

The Milwaukee Pantry

Milwaukeeans love their food and drink during the holidays. A well-stocked pantry in preparation for the party season should include a goodly supply of the following locally produced goodies.

Wheel of fortune

It began with a cheese curds conundrum. Bob Wills, owner of Cedar Grove Cheese in Plain, Wis., struggled to deliver fresh curds — so fresh, they squeak — to Milwaukee retailers by early afternoon each day. The 240-mile round trip posed a challenge.

Sweet stuff
For the sweet-toothed person in your life, a sugar-coated treat with Milwaukee-area ties is the perfect gift for the holidays.

The art of food
Remember that chocolate bar you adored as a child? First introduced by the Hershey Co. in 1978, it’s comprised of peanut-flavored crisps with layers of milk chocolate and peanut butter. c.1880, a less-than-year-old restaurant in Walker’s Point, has gone to town on deconstructing its caramel, peanut and chocolate ingredients. 

Wine city
In Milwaukee, where 19th century beer barons like Joseph Schlitz and Capt. Frederick Pabst put Brew City on the map as a drinking town, wine has at last caught up. Wine bars are sprinkled throughout neighborhoods from Bay View to Brookfield.

Giving thanks, Wisconsin style
Mark the national holiday and celebrate our Wisconsin bounty by cooking a Thanksgiving dinner made almost entirely from local ingredients.

The dish/What's new in city dining
At Mozzaluna, the Margherita, the classic Italian pizza made with tomato sauce, mozzarella, basil, olive oil and oregano, comes in one size, medium.

Design course

Three new Walker’s Point eateries embrace late-1800s décor with cutting-edge design that relies upon craftsmanship using mostly salvaged materials. Flashy, showy accents akin to many urban dining rooms are discarded in favor of a cozy ambiance that’s in perfect pitch with its farm-to-table approach.

Cheese at its best
Sometimes you feel like merely dining from a small plate with an accompanying wine. Combine delicious meats, a touch of cheese and a good pour. What more does one need on an almost-spring eve?

Out of the zone
Sometimes, to get out of a rut, you have to think outside of the plate and detour from familiar foods. Two years ago, TIME Magazine coined the phrase "discomfort dining" to describe it, and a new adventurous approach to eating out.

Food for thought
The season’s open houses, potlucks and parties are the perfect excuse for home cooks to challenge themselves with new recipes, exotic ingredients and savvy techniques. What better place to acquire these skills than from the master, a chef?

The dish on dining
Milwaukee’s restaurant scene is always in a flux, whether due to the economy, desire for something new or to update with the times. So what’s happening these days in the local world of pots and pans?

Soupe du Jour
What can be said about French onion soup that hasn’t been said before? Well, lots. Especially since versions of this great dish have been around since the ancient Romans, so there is always more to add to the story. The soup started humbly, because onions were easy to grow and subsequently plentiful in the good old days.



 











 


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