Home / Tag: Cooking
Wednesday, April 29, 2009
As spring approaches, I remember fondly last summer's fresh, homegrown tomatoes and the salads we made. Luckily, we live in the 21st century, not the 14th, and tomatoes are available year round. The key to this salad is using sheep's milk feta instead if goat's milk feta. The difference in flavor is really noticeable.
Monday, April 6, 2009

Online Exclusive

I love spedini, they are such a rich, comforting food. I like their versatility, too. You can find literally hundreds if not thousands of variations; everybody has their own version. I make mine with whatever is laying around the kitchen, something which I am sure will shock and anger any spedini purist out there. I feel, however, that there...
Monday, March 30, 2009

Online Exclusive

The potato is probably the most versatile edible known to man, yet time after time, I find this humble tuber has been abused by kitchens all over. Why it is so difficult to put out a well executed breakfast potato is beyond me. To date, the only place I can expect perfect breakfast potatoes is Roots...
Monday, March 9, 2009

Online Exclusive

Although winter often poses problems with obtaining fresh locally grown produce, Milwaukeeans are lucky to have Growing Power products available to them. Grown in greenhouses...
Monday, March 2, 2009

Online Exclusive

I know, at first glance this recipe doesn't sound very glamorous, but sometimes you come across a recipe totally by accident. I had just put a chicken in the oven to bake and I was thinking "what am I going to do with this little bag of internal organs?" I'm really not the most adventurous eater, but I do like liver in most forms...
Monday, May 19, 2008

Tonight @ the Public Market - 7 p.m.

Most any vegetarian will tell you that by and large, living a meat-free lifestyle is pretty easy, but occasionally you run out of new foods to try. Tonight Chef Winnie Stein of the vegetarian Moosewood Restaurant will present some ideas for healthy dishes—many made with free, local ingredients—at a 7 p.m. cooking demonstration at . . .
Wednesday, Feb. 6, 2008

Book Preview

With summer still months away, mentally transporting yourself to warmer climes isn’t a bad idea. On Feb. 12, the Friends of the UWM Golda Meir Library hosts a talk and book-signing by author Paul Salsini, followed by a demonstration of Tuscan cooking by chef-instructors Elissa Frank and Simonetta Palazio . . .