With holiday cookies, go big or go home — go bourbon cherry bars!

Written by Alison Ladman,
Associated Press writer
Friday, 20 November 2015 18:24

There is something immensely satisfying about bar cookies. They just have so much more heft than a typical cookie. And in our world, cookie heft translates into serious satisfaction.

Why you should actually eat your Brussels sprouts

Written by Michael Muckian,
Contributing writer
Thursday, 05 November 2015 10:54

When done right, there is nothing about Brussels sprouts not to like.
—PHOTO: Courtesy

My mother always encouraged me to eat my Brussels sprouts. As an incentive, she would boil the little cabbage heads to within an inch of their soggy lives, slather them with cheap oleo margarine and liberally salt and pepper them.

‘America’s Test Kitchen’ cooks up quite the stage show

Written by Michael Muckian,
Contributing writer
Friday, 23 October 2015 07:04

Christopher Kimball, host of the PBS series America’s Test Kitchen, would like you to know that he ties his own bowties. He also admits he has no personal experience as a celebrity chef or in any kind of commercial cooking whatsoever.

That would make him a strange choice for his hosting role, were it not for his 25 years’ experience in food journalism, which ultimately led him to his other gig: editor-in-chief of Cook’s Illustrated. The culinary magazine promotes recipes and techniques useful to home cooks who want to realistically develop their kitchen capabilities.

The Driftless Area: A great place for Wisconsin brews

Written by Michael Muckian,
Contributing writer
Thursday, 24 September 2015 12:48

Perhaps Wisconsin’s most famous microbrewery, New Glarus has been a fixture of the Driftless Area brewing community for 22 years.
—Photo:New Glarus

One of Wisconsin’s best-kept tourism secrets may be the Driftless Area, that relatively small southwest corner of the state that wasn’t scoured flat by glacial ice some 500,000 years ago. 

Coppola’s new winery honors legacy of Virginia Dare

Written by Michael Muckian,
Contributing writer
Thursday, 19 November 2015 11:23

Here is a quick, one-question U.S. history quiz designed to challenge even the most astute history buff: Who or what was Virginia Dare?

If you said she was the first female American aviator to fly solo across the Atlantic Ocean: Good guess, but that was Amelia Earhart. You failed the quiz.

Rethink brats on a bun with this easy baked pasta

Written by J.M. Hirsch,
AP food editor
Monday, 26 October 2015 08:08

Ready to bring Oktoberfest home? 

We start with that most ubiquitous of German sausages: the bratwurst. Here in the United States, we tend to think of brats as having a singular taste, although Wisconsin does offer some variations. But in Germany, bratwursts can vary widely in flavor (peppery to mild), meats (pork, veal and beef are common), even size (foot-long, spiraled and squat are just the start).

A simple Cuban marinade can add big punch to oven fries

Written by J.M. Hirsch,
AP food editor
Friday, 09 October 2015 12:17

Most of the foods we eat — even among those of us for whom eating is a career — pass our lips and leave not even a fleeting memory. But then there are those that linger not just on our tongues, but in our minds. 

Over the years, a handful of such foods have entered my life. My great grandmother’s rustic pork paté. My mother’s spanakopita. The sunflower seed risotto I ate at a small restaurant in Copenhagen last spring. The sinfully rich liverwurst spread thickly on sourdough that was my afterschool snack when I lived in Germany as a child.

Pumpkin spice: The flavor of fall and a hint of the past

Written by Christine Armario,
Associated Press
Thursday, 24 September 2015 10:18

Once upon a time, pumpkin spice lived pretty much only in pies.

You won’t miss the meat or bread in this veggie oven hash

Written by Melissa D’Arabian
Associated Press writer
Monday, 09 November 2015 13:18

Heading into crisp weather, I crave the holiday classics that beg to be made this time of year. One of my favorites is stuffing. Seasoned cubes of dried bread sautéed with celery, onion, herbs and butter, then baked up to crispy-outside-soft-inside perfection?

Fall harvest flavors, with a Mediterranean twist

Written by Michael Muckian,
Contributing writer
Thursday, 22 October 2015 18:27

Harvest time calls to mind bountiful baskets of produce, meats, cheeses and other foods of the season. It’s nature’s way, or so it seems, of rewarding us for having survived another year.

Duckhorn’s wines rooted in careful cultivation

Written by Michael Muckian,
Contributing writer
Friday, 09 October 2015 13:12

Duckhorn Wine Co., a Napa Valley powerhouse that has a variety of wines but a uniformity of style, has a variety of solid, top-tier options for the coming holiday season.
—Photo: Duckhorn Wine Co.

In Zach Rasmuson’s mind, winemakers are stewards of the land on which their grapes are grown. Success comes as the result of careful cultivation of the fruit, as well as preservation of the vineyard soil and environment.

Wine and tapas? Taco Bell to test new menu in Chicago

Written by The AP Wednesday, 16 September 2015 18:10

Taco Bell will open a new restaurant in Chicago next week.

Yo quiero a glass of wine and tapas?