Jonny Hunter moved to Madison 18 years ago in search of intellectual freedom and an environment that embraced a love of learning. After he found all that, he found something else: an opportunity to establish an alternative model for fine dining that has propelled him into the culinary spotlight.
Sweets for the sweet is a time-honored Valentine’s Day tradition, and no sweet is more beloved than chocolate. And when you’re buying for Feb. 14, there’s all the more incentive to buy the best.
Call it the tender trend. Sous vide cooking, once strictly the province of professionals, is spreading to home kitchens as cheaper equipment puts the once avant-garde technique within reach.
Sous vide, which means “under vacuum” in French, is a so-called modernist method of cooking in which food is sealed in plastic bags (often vacuum sealed, though that’s not mandatory) and submerged in hot (but not boiling) water for long, slow cooking. The result is juicer food because no moisture is lost and cooking temperatures can be maintained within tenths of a degree.
Chicken and dumplings is a wonderfully simple, deliciously comforting dish — a thick, meaty stew bubbling away beneath a patchwork of moist, pillowy dumplings.
So we decided to channel that comfort for a dish suited for St. Patrick’s Day. Taking inspiration from classic Irish ingredients and dishes, we came up with this over-the-top savory lamb stew with a rich broth made from beef stock, Guinness beer and fresh rosemary.
Do you love macaroni and cheese? Stupid question, right? OK, so let’s try this one: How could you love macaroni and cheese even more?
Now we’re talking. Because there are all sorts of simple ways to doctor an already awesome pan of basic mac and cheese to take our love of this dish to a whole new level. But let’s start with the basics — our classic take on macaroni and cheese. Since everyone is pressed for time, we kept it simple with a stovetop version that will have you ready to eat in about 20 minutes.
Is the next big trend in craft beer not a beer at all?
In Madison, as elsewhere, the craft beer movement is booming, and Trevor Easton is one more veteran homebrewer who’s decided to go commercial.
At the end of the 19th century, Irish whiskey was one of the most popular whiskeys in America, but its fortunes tumbled, along with those of other alcohol products, with the advent of Prohibition in 1920. Today Irish whiskeys are on the rebound, but they still may be one of the spirit world’s best-kept secrets.
When it comes to school fundraisers, bake sale tables loaded with sugary goodies are out. Fun runs, auctions and sales of healthier treats are in.
Government rules requiring schools to hold more nutritious fundraisers, along with a trend toward healthier eating in schools, could mean trouble for the long-beloved bake sale. In response, schools are selling everything from fruit to kid-friendly shoe laces.
A young Bob Dylan, passing through Madison in the late 1960s, is rumored to have said that the best things about Wisconsin’s capital city were its pizza and its Quaaludes.
When Wisconsin’s needle-sharp winds start to pierce the parka, it’s time for a midwinter getaway. But if you’re a foodie, don’t head south this January — try looking in a more northerly direction, toward a new culinary event in Kohler, Wisconsin.