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.
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.
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.
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.
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).
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.
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?
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.
Yo quiero a glass of wine and tapas?