Dining

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.

Spanish wine makes a comeback

Written by Michael Muckian,
Contributing writer
Thursday, 10 September 2015 08:13

Let’s start this column with a little wine history — perhaps a review for experienced oenophiles, but something new for those just now becoming friends of the grape.

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-ap_custom-48825c060d56b72574435868acb114f8fc4fc2ad-s900-c85

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

Yo quiero a glass of wine and tapas?

Got fresh tomatoes? A recipe for Summer's End Tomato Tart

Written by SARA MOULTON,
Associated Press
Monday, 31 August 2015 08:11

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.

‘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. 

What's cooking: Waste-free kitchen handbook

Written by The Wisconsin Gazette Monday, 21 September 2015 07:32

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.

Not Your Father's Root Beer keeps La Crosse brewery hoppin'

Written by Mike Tighe,
La Crosse Tribune
Friday, 28 August 2015 20:45

Workers at City Brewery in La Crosse are toasting the success of a root beer on steroids because it is ensuring their jobs during a season when lager production often lags.