Warm weather chases away the winter blues and so should summer cocktails, according to Mike McDonald, a mixologist with the Milwaukee firm Bittercube Bitters. He says there’s no time like the present to polish up the glassware, start grating citrus fruits and get down to some serious cocktailing.
Eating fresh pineapple always reminds me of balmy vacation nights in Hawaii. And since pineapples run a few bucks a pop, buying them frequently translates into considerable savings when compared to an actual trip to Hawaii, particularly when you're carting along four girls, as I would be. Admittedly, the pineapple is a tad less exotic …
Still, it's a great sweet summer treat.
When the Dane County Farmers’ Market opened for the season at 6 a.m. on April 18, vendor Jaime Ramsay was in the same stall he and his wife Diane have occupied since 1992, right where Wisconsin Avenue intersects with Mifflin Street on the Capitol Square. With him, as always: his mushrooms.
For most of us, salads are mainly unplanned affairs. Which is why the idea of salad cookbooks can seem kind of silly.
Salad assembly generally is a pathetic — and pathetically easy — process that involves grabbing whatever greens haven’t wilted at the back of the refrigerator, piling on whatever other vegetables are handy — and if we’re feeling indulgent maybe some leftover protein and cheese — and calling it good. Follow a recipe? Not likely.
Fire up the grill and uncork the condiments. May is National Hamburger Month and May 28 is National Hamburger Day, a time when even the healthiest among us honor the great American tradition of meat and bread and a whole stack of condiments between them.
Everything old is new again, and one of the latest waves in healthy eating dates back to a time when people depended on fermentation to preserve their food.
Jonny Hunter moved to Madison 18 years ago in search of intellectual freedom and an environment that embraced a love of learning. After he found all that, he found something else: an opportunity to establish an alternative model for fine dining that has propelled him into the culinary spotlight.
Summer time is salad time. When it's hot out and the garden is bountiful, everyone's in the mood for a light and refreshing entree salad.
And what could be easier? You just toss together a bunch of lettuce with some cooked protein, add an excellent dressing, and boom! You're done. Or not. Turns out that if you pay a little more attention to the components of the salad, you won't need to rely quite so much on the dressing to provide all the flavor. In fact, it's easy to make something wonderful.
Chicken and dumplings is a wonderfully simple, deliciously comforting dish — a thick, meaty stew bubbling away beneath a patchwork of moist, pillowy dumplings.
So we decided to channel that comfort for a dish suited for St. Patrick’s Day. Taking inspiration from classic Irish ingredients and dishes, we came up with this over-the-top savory lamb stew with a rich broth made from beef stock, Guinness beer and fresh rosemary.