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Pumpkin spice mix is secret to stellar fall baking recipes 10-10-16
Black coffee. Preferably an espresso, cut with hot water. Perfection. I am not the audience for the crop of mocha lattes, candy cane cappuccinos and salted caramel dirty chais. However, offer me a pumpkin spice latte, and the gig is up. I’m such a sucker for anything pumpkin that I happily forgo my black coffee mantra for this seasonal treat.
Apples galore, just in time for apple month 10-10-16
Comparing apples to apples is more complicated than the idiom suggests.
In fact, the fruit is multifaceted and complex. There are about 7,500 varieties of apples grown around the world, and 2,500 varieties just in the United States.
Meatballs can speak different accents fluently 10-03-16
Meatballs are the little black dresses of the culinary world.
You can dress them up for dinner with a velvet robe of sour cream and wild mushroom gravy.
Espresso and crushed beans add kick to coffee pudding 09-26-16
Choose the right path — so says the sermon, convocation and nature guide. But if a trailhead offers only one route, and you’ve hiked it every autumn forever, you’re good to go.
Popcorn disguised in the flavors of fall 09-26-16
Popcorn, much like fall, is a crunchy treat.
And it’s even more of a treat when you pop it up with the flavors of the season — Halloween and football-friendly flavors like pumpkin spice, peanut butter and honey, white chocolate and candy corn, Buffalo Ranch, bacon Parmesan.
Raising the bar for terrific treats 09-19-16
Cookie bars, sliced pie squares, granola bars and crisped rice treats. Whether topped with a drizzle of chocolate or crumbly streusel, bars are the go-to treats for bake sales and school lunches, perfect for potlucks and office parties, or simply a snack when you’re on the run.
Fried Red Tomatoes: Put a bright-red spin on a Southern green classic 09-19-16
At this time of year, it’s tough not to rhapsodize about fresh-from-the-garden tomatoes.
There’s something so magical about the plump and juicy red fruits, and the many wonderful dishes in which it plays a starring role — soups, sauces, salads, and even pies and tarts.
No-fuss toppings make pizza easy as pie 09-12-16
At this point in the History of Pizza, so many styles populate our pizzerias, delivery boxes, cookbooks and freezer cases that it doesn’t surprise us to hear someone describe a new restaurant’s pies as "Italian."
Beyond the BLT: Other tomato sandwiches to try 09-06-16
While we all have access to tomatoes in even the depths of winter, the words we use to describe them all sound like other names for disappointment — mealy, bland and sad. But describe an encounter with the best summertime tomatoes, and suddenly it sounds as if you’re reliving some steamy affair — luscious, sumptuous and messy.
These desserts pop ‘Out of the Box’ 09-06-16
Hayley Parker found her ooey-gooey sweet spot in a box mix.
With an adventurous flare and a serious love of desserts, Parker doesn’t stick to directions on the back of the box. Instead, she uses pre-made mixes as ingredients for other, totally different, totally amazing creations that are all her own.
Secrets to making your own pizza 08-29-16
Pizza. In many ways, it is the perfect food.
It contains all the main food groups. It’s almost as delicious cold as it is hot, but not really.
You need this pasta sauce in your life 08-22-16
Pasta is always a conundrum as a side dish. I want to pencil it into my weekly meal plan, but then I blank on how to sauce it: Cream? So fattening for a weeknight. Tomato? Good, but it gets old. Lots of cheese? Heavy again.
Homemade? No sweat. 08-22-16
If there’s one dish that signifies summer, it’s probably ice cream. Be it a simple bowlful or carefully balanced scoops piled high in a sugar cone, this is the stuff of bright colors and vivid flavors, perhaps a little messy but always fun.
Summer’s overflowing herb harvest transforms breakfast recipes 08-22-16
Mom started our family’s Sunday traditions long before brunch became a popular way to while away the day. She cites a thin hardcover cookbook, "Gourmet International Pancakes Waffles" (1970) as the source.
How to be blown away by your own gazpacho 08-15-16
If you cook a lot, you’ve probably made gazpacho before. Maybe you’ve even made it dozens of times. But how often has it blown you away?
Sweet! Some tasty ways to make the most of corn on the cob 08-15-16
If there were a signature summer dish of my childhood, it was corn on the cob. Sweet, tender and juicy. Is there anything better? My father loved it. Still does, though he doesn’t eat a half-dozen ears in a sitting as he once did.
Need help dealing with all that zucchini?  08-08-16
When a friend gave me a 20-pound box of zucchini, I was in an upper ring of Zucchini Heaven.
First, I dug through my mother’s old Farm Journal canning book and made a double batch of what are basically zucchini bread-and-butter pickles, a little sweet, with the fragrance of celery and mustard seeds.
Chill out with summery cold soups 08-08-16
Panzanella: the perfect summer salad 08-01-16
What’s better than beer with food? Beer IN food 08-01-16
Melons — they’re not just for breakfast anymore  07-25-16
How to make ice cream without an ice cream maker 07-25-16
6 sassy summer salads 07-18-16
Your summer grilling secret weapon: Red chili steak sauce 07-18-16
Elotes, the perfect summer food: Creamy, salty, spicy, tart 07-11-16
The beets go on: 4 recipes for a versatile vegetable 07-11-16
Winning at party potlucks with creative dishes 07-04-16
How to make a better burger 07-04-16
How to grill vegetables right, no matter the shape 06-27-16
Tips & recipes for mastering smoothie making this summer 06-20-16
Pastry: It’s just flour, butter and a little magic 06-20-16
Bowl them over with one-dish meals 06-13-16
Your morning egg gets crunchy in deep-frying recipe 06-06-16
How to grill fish to perfection, then season with sauces, marinades, rubs 05-30-16
Salads to admire first, then eat 05-23-16
How to put anything you can think of into a quesadilla 05-23-16


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,

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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