Home / Tag: Cooking
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...
Monday, June 15, 2009
I came home from work the other day and my wife and a friend had cooked up some tempura battered shrimp and made tacos. Although relatively simple, they were so satisfying after working a 10 hour shift that I had to have the recipe to pass on to you. You can vary the recipe by adding diced pineapple to the pico de gallo...
Monday, May 11, 2009
This dish was inspired by combining a few different ethnic cuisines, namely Danish, Chinese and Italian. It occurred to me how easy it is to overcook a piece of salmon, so I thought I would wrap it in an egg roll pastry. I really like the combination of fennel and dill with salmon, and seafood always seems to benefit from...

0|1