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Tarting it up: Rhubarb adds a slash of flavor and color to spring 05-18-15
If you’ve never indulged in rhubarb, this year you should: High in vitamins C and K (which plays an important role in bone health), and a good source of dietary fiber, it provides a pretty nutritious bang for your buck. 
The time has come to resurrect the chocolate mousse 05-18-15
The rage over 1950s and 1960s style is still going strong. Midcentury architecture is back. Midcentury furniture is back. Midcentury fashions are back. So why not some midcentury food?
Put all your brunch in one egg basket 05-11-15
Eggs are the building blocks of life, the first step to creating you and me and most other animals on Earth.
Icebox cakes get cool makeover for Mother's Day 05-04-15
An icebox cake is totally old school. And totally perfect for Mother’s Day. Why? Because when you were a kid, maybe Mom or Grandma helped you arrange vanilla wafers, banana slices and pudding in a pan, slathering it with whipped cream before chilling it. Then you devoured every last sweet bit.
Tapping into tapenade: 7 delicious things to do with the olive spread 04-27-15
Tapenade, the robustly flavored olive condiment from our friends in Provence, France, is gaining popularity in these United States. As well it should. Once you see how easy it is, and more importantly, how versatile it is as a flavoring ingredient, you’ll want to keep a jar of it in your fridge at all times.
Move beyond the muffin and try blueberries in new ways 04-27-15
If you thought that blueberries were only good in muffins, think again. These days, chefs and homecooks are using blueberries to make salsa, salad dressing and jam.
Here's how to make your own hummus 04-20-15
With the national recall of classic Sabra Hummus because of listeria, you might be missing your hummus fix.
Egg dishes take center stage at brunch 04-20-15
For this cook, the real star of the brunch table — and it’s almost always brunch, not the evening meal that suits us this time of year — is the simple egg.
The joy of brown bread 04-13-15
For as long as I can remember, my favorite bread, the bread that I still crave above all breads, has come in a can. It’s called brown bread, or outside of New England, where it is mostly unheard of, Boston brown bread.
Allspice: All-purpose but not all spices 04-13-15
Allspice is a victim of its own name. You can’t blame someone for seeing the word "allspice" and thinking that it is a blend of many spices — or even all spices. It’s a natural assumption.
12 tasty ideas for leftover Easter ham 04-06-15
Easy-to-make sweet rolls perfect for Easter morning 03-30-15
Delectable Bundt cakes are beautiful without the fuss 03-30-15
Brussels sprouts lighten up for spring in slaw recipe 03-23-15
Cauliflower, the new hot food of 2015 03-23-15
Hail cabbage, that less-fashionable kale cousin 03-16-15
Bowl of beans answers a hankering 03-16-15
Meyer lemon surprise gift delivers welcome surprise 03-09-15
Quick chicken cutlet cookery saves the day 03-09-15
Dinner by the bowlful 03-09-15
Open, sesame seeds 03-02-15
Can a bowl of ramen change your life? 03-02-15
We got the beets: What to do with this colorful vegetable 03-02-15
Tuna Noodle Casserole: Yay! 02-23-15
Beans and grains recipes that can go meatless for Lent 02-23-15
The boldness of chicken livers 02-23-15
Nutella love spreads 02-16-15
Maple: It's not just for syrup 02-16-15
Recipes for homemade caramel treats for your valentine 02-09-15
 star.
Reach into cupboards for quick mole sauce 02-02-15
Fresh citrus brightens winter meals 02-02-15

 


RECENT FEATURES
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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