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The incredible, edible poached egg
Forget the chicken versus egg debate. The real question is: Why do we limit the poached egg’s potential to eggs Benedict or its siblings Florentine, Mornay and Oscar?
This coconut cake makeover results in nostalgia, updated
With spring in the air, coconut cake seemed like the perfect recipe to offer readers. But which cake?
A guide to making perfect quiche, every time 04-14-14
Quiche, that culinary darling of the 1970s, suddenly seems to be appearing on menus everywhere.
Dinner times two: Make the most of your holiday ham 04-14-14
I’m practical and hungry, a duo that makes leftovers the best part of any holiday meal. That’s as true for the Easter ham as with any other platter of protein at a family gathering.
Brunching it up for Easter 04-14-14
First comes church, for those who go to church. Then comes brunch.
Easter brunch has become almost as much a part of the Easter celebration as chocolate, eggs and bunnies.
How to make homemade tortillas that you'll love 04-07-14
Back in the mid-1800s, tensions were mounting between the U.S. and Mexico. Contemporaneously, many Roman Catholic, Irish immigrants to the U.S. were experiencing discrimination in their mostly Protestant adopted home.

For the love of ricotta 04-07-14

Have yourself a matzo ball 04-07-14

Spring for salads, but make healthy choices of ingredients 03-31-14

Warm up your flavors with a taste of roasted garlic 03-31-14

A gift of hazelnuts keep giving - for a variety of nutty recipes 03-24-14

Fresh asparagus signals start of spring 03-24-14

Crumbs can be a cook's best friend 03-17-14

A babka's distinctive swirls make this chocolate bread a spectacular treat 03-17-14

Italians get to the meat of the matter 03-10-14

Fishing for flavor: Look to the sea for dinner possibilities during Lent 03-10-14

 

Inspired by an affection for asparagus 03-10-14

Cultured Competition 03-10-14

Better by the bowl: Add greens and veggies to soup for satisfying winter meal 03-03-14

Pairing Girl Scout cookies with adult beverages 03-03-14

Breakfast for dinner is a trend with a new name: Brinner 03-03-14


A pungent love affair: What's more delicious (and pungent?) than a really good canned sardine?
02-24-14

 

Head over heels for flan 02-24-14



Warm up your kitchen, mornings with coffeecakes 02-17-14

 


Go soft on broccoli and cauliflower: Cook them a little longer for a surprising difference in flavor
02-17-14



Lunchbox cookies needn't be ho-hum 02-10-14

 



Oh my darling (and tasty) clementines 02-10-14

 



However you pronounce it, quinoa versatile, tasty 02-03-14



Quit hating on dried fruit
02-03-14

 



Meeting the delicacy that is bottarga 02-03-14

Homemade bagels are fund to make, and require a few key ingredients 01-27-14


No need to knead this loaf 01-27-14



Mashed potatoes: The ultimate comfort food
01-27-14


What's for dinner? Sloppy Joes, of course
01-20-14



Warm up this winter with some Mexican hot chocolate 01-20-14


Gnudi, easy-to-make little Italian dumplings, may make you forget ravioli 01-20-14

 


RECENT FEATURES
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.

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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