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When it comes to tailgate parties, get your head in the game 09-28-15
Whether your tailgate party involves a custom rotisserie and team color-coordinated tents, or a simple picnic on an old blanket, no pregame ritual is complete without the spread.
Itís gourd season, and thatís a good thing 09-28-15
Ready or not, itís the season for squash. And it has arrived early in Western Pennsylvania because August was so dry.
Sure, we can wait until a stretch of proper fall weather to buy them. 
Healthier comfort foods for fall  09-21-15
Just around the corner is the official start of fall, the time of year comfort food cravings really settle in. There are creamy and hearty soups and chowders, cheesy lasagnas and casseroles drenched in cream-of-something soup.
How to make Hasselback potatoes 09-14-15
Being so clued-in to social media can be a blessing and a curse. The blessing: One learns about new and amazing crafts and recipes that one must try. The curse: One learns about new and amazing crafts and recipes that one must try. At issue: My "must do" list stretches ahead into next January, while my budget limps along back in July somewhere.
Collards are the new kale 09-14-15
Whoís been messing with our mess of collards?
For a couple of hundred years in the South, cooks have been content with the same plan: Cut out the tough stems, cut up the big leaves, cook them for a long, long (long, long) time, until theyíre falling apart and intensely collardy. Serve them up with a little pepper vinegar.
On Rosh Hashana, donít forget the veggies 09-07-15
Carrot tzimmes, a sweet fruit and vegetable stew, is a dish Carol Ungarís mother always made for Rosh Hashana. The golden carrot coins signaled prosperity, recalls the cookbook author; what more appropriate dish to mark the Jewish new year, the two-day holiday that begins this year at sundown Sept. 13?
Bake sweet corn into a savory casserole 08-31-15
We look forward to Midwestern farm stand sweet corn season all year long. I overbuy and we overeat it right off the cobs for days in a row. Full up on buttered ears, I start to think of other ways to savor the golden goodness.
Dishes that bring out the best in tomatoes 08-24-15
A chef friend once told me that his favorite food is a perfect, ripe tomato. Itís hard to argue with that. A tomato has it all: a startling amount of flavor packed into a drop-dead gorgeous package.
Fresh fruit and green tea combine for a frozen summer treat 08-24-15
Freezer pops are so simple to make ó and require so few ingredients ó it seems odd that cases at the supermarket are chock-full of icy flavor pops on a stick.
Gazpacho, modern or ancient, either is a breeze 08-24-15
If youíre my age or older (I like to tell people that Iím in my late, LATE, LATE thirties), youíll no doubt agree with me that things arenít what they used to be. Remember rotary phones? OMG (as the kids like to text), if I need to figure out an app on my cellphone, I just hand it to my 9-year-old son.
Salad for the meat-and-potatoes crowd 08-17-15
Even as I attempt to eat less red meat, I still crave steak. During the summer months, its virtues suit our lifestyles. Steak cooks quickly, is easy to transport to a picnic and tastes great hot, warm and chilled. Leftovers make indulgent sandwiches. Grilled steak, piled on garden-crisp greens topped with a freshly made dressing, ranks as a favorite dinner on a warm evening.
In the summertime, fresh peas are a delicacy 08-17-15
My mother came to visit recently and brought me a late birthday present: two quart-sized bags of fresh black-eyed peas.
Cool coleslaws that donít use cabbage  08-10-15
Bored with the usual slaws? The mayo-doused number at the deli or your auntís vinegared version? Donít fret. Weíve dug up recipes that get to the root of your problem ó which is that cabbage is so 245 years ago.
Atlantic Beach Pie: Crunchy and creamy at once 08-10-15
What to do with those summer strawberries 08-03-15
The world of cilantro 08-03-15
Lentils, rich in fiber and protein, great in our summer salad 07-27-15
Itís summertime, and thatís ice pop time 07-20-15
Very cherry treats 07-20-15
In the American South, we have plenty of peaches, strawberries, blueberries and figs, often in our own backyard. Cherries, not so much.
A fresh approach to ricotta 07-13-15
Chill out: Icebox pies and cakes end summer meals on a cool note 07-13-15
Let's Eat: Garlicky shrimp with tomatoes 07-06-15
Make the perfect barbecue with your own sauce 07-06-15
Shortbread provides a buttery finale to any picnic  06-29-15
Try these yellow squash pickles 06-29-15
All about the trout 06-22-15
Super (easy) salads for the summer months 06-22-15
Hot off the grill, a weekend's worth of recipes 06-15-15
Time for the berry best 06-08-15
Chill out with fruity granita 06-01-15
Easy and delicious ways to dress your salad 06-01-15
Let's eat: Pan-seared corn and quinoa salad 06-01-15


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 ó 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 ó a nice, vintage appropriate glass, "a crummy, old, icky grammaís glass with a thick, rolled lip on it," a water glass and a plastic cup. 
Say it with Sangria
Sangria. Itís 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 ó 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
Whatís the fastest growing alcoholic beverage category? Craft beer? Boutique wines? Artisan cocktails?
The perfect pairing
Thereís 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? Itís 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 Engelís 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 ó a friendly demeanor and the liberal use of cheese is an almost guaranteed recipe for success.
Great wines for any budget
If youíre 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 thatís priced right.
Flavor faves
When selecting cheeses for entertaining, Patty Peterson of Larryís 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: Whatís not to love about Milwaukeeís 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 Cafť is filled with culinary delights ó 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 thatís light and slightly sweet; to a creamy, to a mousse-like dark chocolate dessert thatís made with no sugar yet tastes as decadent as can be.

Cider rising
Bob Purman couldnít 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 Cafť & Bakeryís vertical rack, find a place on the patio and grab an iced chai. At one of Bay Viewís busiest corners, thereís 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 grittyÖ  "Cool town, evening in the city, looking so fine and looking so pretty." Lovin Spoonful, Iím sure, wasnít thinking about Milwaukeeís 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
Thereís 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 cityís signature beer gardens. Itís 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 yearís 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 ó 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 cityís 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 ó so fresh, they squeak ó 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, itís comprised of peanut-flavored crisps with layers of milk chocolate and peanut butter. c.1880, a less-than-year-old restaurant in Walkerís 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 Walkerís Point eateries embrace late-1800s dťcor 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 thatís 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 seasonís 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
Milwaukeeís restaurant scene is always in a flux, whether due to the economy, desire for something new or to update with the times. So whatís happening these days in the local world of pots and pans?

Soupe du Jour
What can be said about French onion soup that hasnít 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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