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Late-night snack hacks inspired by our favorite munchies: Doritos popovers, fried chicken scones and French onion dip pancakes 01-20-2020
There is a certain air of public dismissiveness around the types of foods that seem to always be associated with “the munchies.” 
When munchies strike, be ready with short rib taco soup, spicy cheese cubes and more 01-13-2020
Munchies, snacks, treats, whatever you call them, have them ready. For my late-night cravings, I stock a kitchen drawer with dark chocolate bars, spicy jerky, peanut butter protein bars and individual packets of spice cookies and nuts.
The newest food trend: Chaffles light up the internet 01-13-2020
People who eat a ketogenic diet love chaffles, and so do gluten-free eaters. What started as a trend for those who follow restrictive diets, however, has spread now to Facebook groups with hundreds of thousands of members and Pinterest and Instagram boards by the hundreds.
A hearty root vegetable hash for breakfast 01-06-2020
My years of being raised in the South left an indelible taste for bacon fat-coated vegetables, a rich treatment I indulge in only once a year.
Let’s eat: Start your day with sweet and savory muffins 01-06-2020
Thinking of changing up the way you do breakfast in 2020? These mini casseroles — made in cupcake tins — are almost as easy to pull together as a bowl of oatmeal.
Winter squash dishes dressed up for company but easy enough for weeknights 01-06-2020
Winter squash, in all shapes, colors and sizes, fill the market bins at this time of the year. I like to display a variety on my kitchen counter like pieces of art. All too often, I skip cooking these hard beauties because the task feels daunting.
Brussels sprouts even their haters have no choice but to love 12-30-19
Among my favorite wintertime bites are the warm Brussels sprouts served at Prune in New York. The sprouts come steamed tender and bathed in olive oil and salt, toothpicks on the side for spearing.
Let’s eat: Why order Chinese takeout when you can make it yourself? 12-30-19
Chinese takeout can be a lifesaver on busy weeknights. But if you’ve got a few minutes to spare, you can make many of those favorites at home.
How to make chocolate truffles, the easiest candy with the biggest reward 12-30-19
Don’t get me wrong: I am not — repeat: NOT — saying that if you don’t like chocolate, there’s something wrong with you, that maybe you are not from this planet (Earth). Perish the thought.
A rustic French-style tart with the best fleeting winter fruit 12-23-19
How to make taralli, the crispy Italian snack, that a nonna would love 12-23-19
Connecting with cookies: Marking a holiday tradition with cherry bars and peppermint mocha brownies 12-16-19
Let’s eat: Stuff that acorn squash with turkey and cheese 12-16-19
The holiday foods you love to hate can actually be delicious 12-09-19
Signature cocktails make a party more fun 12-02-19
Cold front coming? Here are 6 soup recipes to keep you warm 11-25-19
Turkey soup is the ultimate Thanksgiving leftover 11-18-19
2 tricked-out pies to be thankful for: pear with cranberries and pumpkin with ginger praline 11-11-19
Here’s how to make turkey gravy days ahead of Thanksgiving 11-11-19
A tried-and-true method for achieving the perfect Thanksgiving turkey 11-11-19
It’s not just pies and lattes: Get in the fall spirit with these pumpkin recipes from the archives 11-04-19
Keep celebrating the season with pasta dinner with pumpkin, sage and sausage 11-04-19
Seduced by celery: 5 surprising recipes for the vegetable whose time has come 11-04-19

The tastiest strawberry muffin recipe also happens to be vegan 10-28-19
Fall’s pumpkin spice finds its way to popcorn 10-28-19
What pears to pick for your fall recipes — starting with a pear tart and pear butter 10-28-19


Good Memories to Great Business: Mark Lutz of West Allis Cheese & Sausage Shoppe
More than 15 years ago, West Allis native Mark Lutz, a trained mechanical engineer, tapped inspiration from his childhood treks to the neighborhood cheese shop to pursue a surprising new path. Lutz, who owns the West Allis Cheese & Sausage Shoppe with his wife, Linda, says he grew up visiting the Becher Street shop, which first debuted as a storefront for Merkts Cheese Company in the 1960s.

Industry Profile: Jessica Bell of HaloVino
Jessica Bell hated lugging fragile glasses around when she taught wine classes out of town. But the other option ­— using plastic cups — left a bad taste in her mouth. And a bad aroma in her nose. A certified sommelier, Bell wondered if there might be a reusable, recyclable, dishwasher-safe, plastic glass that could bring out the best of her vintages while on the go.

Credit a blizzard for Outpost Natural Food Cooperative’s most successful community-giving effort. In 1999, knowing its mission and civic-minded customer base well, the then 29-year-old, single-store grocery co-op launched a traditional food donation campaign (think big cardboard boxes and lots of cans). And on the day the items were to be distributed to local food pantries and shelters, Mother Nature threw in her two cents.

Industry Profile: Bryce and Jen Riemer of Riemer Family Farm
Bryce Riemer always loved his family’s historic farmhouse in Brodhead, Wis., but he didn’t see a future in farming. While he was working as a guidance counselor and his wife, Jen, was working as a track coach in Crystal Lake, Ill., they bought a quarter of beef from his father that changed everything. Eight years ago, they moved back to Wisconsin, and today they’re the third generation to run a full-time, regenerative farm with their three daughters: Elli, 13, Kalena, 11, and Caroline, 5.

Sharpen your skills
Whether it’s the secret to making a good stock, the knife skills needed to debone a chicken, or the basics of bread making, cooking classes can enhance the repertoire and recipes for at-home cooks. To begin — or even continue — your kitchen education locally, here we rounded up seven options.

The Art of Plating
How to create an aesthetically pleasing — and functional — plate.

Garnish Game
With the height of entertaining season underway, here’s how to up the so-called ante on cocktail accompaniments.

In Season: Parsnips
The Ingredient: Parsnips

The Recipe: Parsnip flan

The Chef: Nick Wirth, Bacchus’ executive chef

In Season: Brussels Sprouts
The Ingredient: Brussels sprouts

The Recipe: Maple-roasted Brussels sprouts and bacon

The Chef: Kenneth Hardiman, executive chef of Mason Street Grill

In Season: Pumpkin
The Ingredient: Pumpkin

The Recipe: Pumpkin flan

The Chef: Chef Dale Curley of Larry’s Market

Serves: 10 to 12

In Season: Squash
The Ingredient: Squash

The Recipe: Lobster Ratatouille

The Chef: Robert Klemm, executive chef and owner of The Villa at Heaven City

In Season: Corn
The Ingredient: Corn

The Recipe: Roasted corn and red pepper chowder

The Chef: Jacob Otten, kitchen manager of Nessun Dorma

In Season: Cherries
The Ingredient: Cherries

The Recipe: Cherry balsamic sauce

The Chef: Garold Spire, executive chef at Kil@wat and the InterContinental Milwaukee

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

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,

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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