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Recipe: Butternut squash and pasta are a sweet and savory pairing 01-12-15
In recent years, American chefs have become fond of tucking butternut squash puree into ravioli pillows, swirling it into soups and melting it into risotto.
Chase away post-holiday blues with a pot of long-simmered greens 01-12-15
And so we enter our greens days. When the weather turns damp and chilly, when a surfeit of holiday festivities has you feeling spent and lethargic, there is nothing like a pot of long-simmered greens to warm you and fill your empty spaces.
Who says cupcakes are passe?  01-12-15
The metro Detroit chain Just Baked is not alone in closing its corporate-owned cupcake shops.
Vegetable dishes to toast the New Year 01-05-15
After 2014ís amazing bounty of good meals, I contemplate the future. Right now, celebration food beckons. I plan to fill the party table with little nibbles inspired by some of my favorite meals.

Mock fruitcake if you will, but eat a good one and you'll probably give up the jokes 01-05-15
Did you hear the joke about fruitcake?
You can pick just about any one, but Johnny Carson is widely credited with administering the comic punt that haunts fruitcakes to this day: His joke was that there was only one fruitcake in the world, and it kept getting passed around as a gift.

Simple satisfying soups 12-29-14
I will bow to no one in my affection for holiday cooking. For our Christmas open house every year, I make gallons of posole and black beans. One family holiday tradition is spending a day decorating hundreds of cookies.
The cheese ball is back 12-29-14
Iím not sure the cheese ball ever fell out of favor, but itís certainly back at the center of the table this holiday season.
Panettone becomes building block for Christmas breakfast dishes 12-22-14
ĎTis not the season without panettone. The mile-high domed Italian Christmas bread, studded with raisins and candied orange, light and airy in texture yet richly flavored with eggs and butter, tastes like the holiday.
Figs and dates sweeten winter treats 12-22-14
When I was growing up in the 1950s we would celebrate every holiday with my grandparents at their home.
Savor bourbon's sweet side that give these desserts a kick 12-22-14
Morgan Murphy loves bourbon so much that he has found ways to enjoy the barrel-aged spirit at every meal.
Brisket, latkes and tzimmies: Hanukkah is here again 12-15-14
Itís all a matter of cause and effect. The cause is that in 164 BC, a group of Jews led by Judah Maccabee captured the former Jewish Temple in Jerusalem, which had been turned into a pagan shrine by brutal King Antiochus IV.
Blue cheese, walnuts take chicken to another level 12-15-14
A dish that comes together quickly can not only look pretty, but wow in the flavor department as well. That is, if you donít overcook the chicken.
Sweeten up the holidays 12-08-14
Kale looks back at pre-trend 
roots in a simple soup
12-08-14
Grits: A hot bowl of Southern comfort 12-08-14
Deck the halls with tons of cookies 12-01-14
You're not using canned whipped cream, are you? 11-24-14
Thanksgiving debates: Mashed or smashed potatoes, dry or wet brining 11-24-14
Thanksgiving creativity: Six ways each with six vegetables 11-17-14
Turkey: Roasted or braised, you decide 11-17-14
Laid-back pasta supper eases holiday stress 11-17-14
Pair risotto with pork tenderloin for fancy fall dinner 11-10-14
Quick pickles have all the flavor without the wait 11-03-14
Egg meets microwave for speedy rollup 11-03-14
Pumpin' up the pumpkin - and making more than pie 10-27-14
Pomegranate products make cooking with tart fruit easier than ever 10-27-14
Mischief and mayhem: Wickedly tasty Halloween treats 10-20-14
Homemade posole spices up fall celebrations 10-20-14
Have a healthy Halloween 10-20-14

 


RECENT FEATURES
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, alterracoffee.com.

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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