A stroll through an area farmers’ market can inspire even the most timid home cook. But inspiration can quickly turn to frustration when faced with figuring out how to clean, cut and cook items such as leeks, kohlrabi or nettles.
More and more, you can build a weekend getaway to some pretty excellent Wisconsin destinations around a beer festival.
Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.
It's asparagus season. Learn new ways of cooking the popular springtime veggie.
Kethaka Jayawickrema is hoping to have his new West Side restaurant, KJ’s Curry Bowl, open May 26 in the location of the former Cilantro restaurant, 7005 Tree Lane, across from Memorial High School.
The Lake Vista Cafe on the Monona Terrace rooftop opened for the season Tuesday.
There are few places on the Square that feel as buzzy — in both the subject-of-conversation and the caffeinated sense — as Alterra on the Square, Madison’s first outpost of the Milwaukee roaster and café.
Alberici's Delicatezza may not have the best location, but its sandwiches, salads and gelato are delicious, transcending the building's outward appearance.
Also: Buy your Burgers & Bew tickets now, before they sell out.
This week's recipe was submitted by Mrs. Don MacFarlane of Janesville and won the State Journal's second grand prize in the 1970 cookbook contest.
Pure Wisconsin maple syrup is sap from the sugar maple tree, cooked down to remove the water content. Most often used on breakfast foods, maple syrup is a great substitute for sugar in many recipes.
Usually, a brewer starts with a beer and applies a name later.
Alterra Coffee Roasters knew exactly what it was doing by opening a cafe on the Square, its first one outside the Milwaukee area.
Far from being an exclusive indulgence afforded only to members, a night out at a supper club is within the grasp of most every working stiff in the Midwest.
Those who know me well are aware of how much sentiment I carry with me at all times. And on Mother’s Day, it’s only natural to reflect on how special my mother was and how much I miss her. She was an old-fashioned homemaker, great cook, and a wonder at understanding the curiosity of a child. The pride and glory she had for me would continue through life until 2003, when at 94 years old, the last chapter in her life began to fade, and end.
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