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.
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?
If you’re like me, you believe that a fresh, ripe tomato is one of the best things about summer. And this tart is an ode to the tomato in season — and a lesson about how to make the most of it.
Let’s start with how to choose the best tomatoes. First, pick up your candidate, smell the stem and confirm that it smells strongly like a tomato. Next, figure out if it is juicy by hefting it. You want a heavy tomato; if it’s heavy, it’s juicy.
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.
U.S. consumers are collectively responsible for more wasted food than farmers, grocery stores or any other part of the food-supply chain—a problem that costs the average family an average of about $1,500 every year — but a new book out later this month seeks to help change that, one meal at a time.
The Waste-Free Kitchen Handbook — out Sept. 29 from Chronicle Books — will offer simple consumer tips and tools to saving money and food, from the grocery store to the kitchen.