Home / Tag: Cooking
11.21.2014 | 27 days ago | Posted at 11:00 AM

Chefs to cook up tasty ethnic soups and stews

By Amanda Sullivan
Helping to sponsor Holiday Folk Fair International’s Cooking Stage for the second year in a row, Edible Milwaukee magazine is excited to feature three sessions with four incredible chefs on Nov. 22. At noon, meet executive chef of Watertown’s Harvest Market, Justin Johnson. Well versed both in the kitchen and as a freelance writer, Johnson is an advisory panelist for Edible Milwaukee and publ...
11.18.2014 | 30 days ago | Posted at 03:45 PM

Living heritages to be learned and celebrated

By Amanda Sullivan
The Holiday Folk Fair International’s 2014 theme is “Celebrate the Culture of the Artisan”—a very apt description, considering that 53 ethnics groups from around the world will feature their food, art, music and dance heritages with southeastern Wisconsin. This marvelous three-day festival...
Monday, April 29, 2013
 The paradox is startling, once you consider it: most people spend less and less time cooking and more time than ever watching other people cook—whether on television or across the counters of exposed kitchens in restaurants
Tuesday, Oct. 30, 2012
Though most people know Ina Garten as the contented, reassuringly soft-spoken host of the Food Network’s long-running “Barefoot Contessa,” she considers her television gig secondary to her true career as a cookbook...
Tuesday, July 3, 2012
For most, fitness since the “Arnold era” means a gym with cardio equipment, free weights, mirrors and machines, and people counting out reps and sets. That's fine. Some people prefer that. But because machines isolate particular muscle groups, they...
Thursday, May 3, 2012

Oro di Oliva readies its third location

Freshness is key when buying olive oil. An olive is at its peak the moment it is picked from a tree, so every month that olive oil sits on a shelf, it breaks down, its flavor...
Wednesday, March 3, 2010

Culinary arts at MATC

Visit enough kitchens in Milwaukee’s thriving dining scene and you’ll find a common thread: A great many of the chefs cooking in these kitchens received...
Friday, Nov. 6, 2009
There is nothing quite as satisfying as a good potato salad. Creamy, salty, crunchy and tender all at once. My mom makes it with a lot of hard boiled egg, and a little vinegar gives it the zesty flavor that puts it over the top...
Tuesday, July 7, 2009
Every now and then, I go on a bender and need something to comfort me the next day. This grilled cheese sandwich recipe usually does the trick, along with a pint of ice cream, French fries and a half gallon of juice. You can use this recipe when you aren't hung over, too...
Monday, June 22, 2009
This is a simple, delicious way to prepare chicken breasts without drying out the meat. Once prepared, you can refrigerate or freeze and reuse for a while. Although I like to use fresh oregano, you can substitute your favorite herb. The chicken can be used for sandwiches, tacos, burritos, or just by itself with potatoes and veggies or on top of a salad...

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