Spice up your grilling season with stuffed avocados

Written by J.M. Hirsch,
AP Food Editor
Friday, 05 June 2015 17:54

There’s no real shocker here — avocado pairs delightfully with a rich and meaty chili.

But I decided to pair them in a fresh way that is just right for summer grilling season.

Greet warm weather with a selection of summer sippers

Written by Michael Muckian,
Contributing writer
Friday, 22 May 2015 12:42

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.

Core issue: A recipe for pineapple core ceviche

Associated Press
Friday, 15 May 2015 05:57

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.

Do you know the mushroom man?

Written by Michael Muckian,
Contributing writer
Thursday, 23 April 2015 23:18

Jaime Ramsay grows a wide variety of fungi, including shiitake mushrooms.
— PHOTO: Wikimedia Commons

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.

Strange brews bring unique flavors to the beer world

Written by Michael Muckian,
Contributing writer
Sunday, 07 June 2015 22:52

Rogue’s new Sriracha Hot Stout Beer.
— Photo: Rogue Brewing

Craft brewers apparently come equipped with vivid imaginations, creating a vast variety of uniquely flavored, exciting beers. In that regard, they may have created a whole new industry, or at least breathed new life and fresh ideas into a world awash in yellow factory suds.

Order up!
For National Hamburger Day!

Written by Mike Muckian,
Contributing writer
Thursday, 21 May 2015 08:59

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.

Have fork, will travel to Wisconsin food festivals

Written by Michael Muckian,
Contributing writer
Thursday, 07 May 2015 09:22

Summer in Wisconsin is “Outdoor Everything Season,” and that includes eating and drinking. After wearying winters and sloppy springs, Wisconsinites want to get out and play. If there’s food, so much the better.

Zymbiotics revives the art of fermented food

Written by Michael Muckian,
Contributing writer
Friday, 10 April 2015 13:32

Zymbiotics uses age-old fermentation processes to maximize nutritional content.
— Photo: Jeff Ziebelman

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.

Wisconsin cheesemaker debuts 20-year cheddar at $209 a pound

Written by The Associated Press Tuesday, 02 June 2015 05:58

A Wisconsin cheesemaker is debuting a 20-year-old cheddar this week that's short in supply and big on price.

The cheddar from Hook's Cheese Co. of Mineral Point goes on sale Friday for $209 a pound. Most of the 450-pound supply is already spoken for, with orders coming in after the planned sale went public earlier this year, the Wisconsin State Journal reported.

The fine art of the simple tossed salad

Written by SARA MOULTON,
Associated Press
Tuesday, 19 May 2015 15:45

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.

South American wines are ‘muy bueno’

Written by Michael Muckian,
Contributing writer
Thursday, 23 April 2015 21:23

There was a time when wines originating from South America were just cheap commodities, often scarcely palatable. Back then, if your friend served you a South American wine, either he or she had fallen on hard times or it was time to find a new friend.

Local beer weeks bring out the best of the brews

Written by Michael Muckian,
Contributing writer
Friday, 10 April 2015 16:29

Whether you like to tipple a tallboy, quaff a cold one or just generally soak up the suds, upcoming weeklong beer celebrations in both Milwaukee and Madison will give drinkers the opportunity to get up close and personal with brands they haven’t before tried, all in the name of beer “education.”