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Milwaukee's Daily Magazine for Monday, July 28, 2014

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Articles tagged with 'cooking'

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Making no duh no-knead pizza dough

Published July 21, 2014

With tomatoes and all sorts of mid-season vegetables coming into the markets, my mind immediately goes to pizza. We make at least two pizzas a week in my house, and I've got a no-knead dough that couldn't be simpler.

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A trip into Thai cuisine with steamed dumplings

Published July 7, 2014

As the tiny shallots, baby bok choy and dried birds-eye chilis begin to appear in local markets, I start to get excited about Thai food. So this week, I thought I'd try a spin on steamed dumplings.

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How to make a farmers market showcase dinner starring mushrooms

Published June 24, 2014

Early summer at Milwaukee area farmers markets is always kind of a mixed bag, even more so this year after the long, persistent winter. We ventured out to the Tosa Farmers Market this weekend and were pleasantly surprised. I wanted to make something that showcased the mushrooms from the market and made use of the avalanche of spring onions at every produce stand, so I thought a tart was a nice choice, topped with some fresh chèvre.

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Get saucy in the kitchen

Published March 16, 2014

Nothing compares to the health and satisfaction of a home cooked meal prepared with wisely chosen ingredients. Does it take some planning? Yes. Does it take some organized shopping? Yes. Does it take a lot of time? Nope.

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Cool culinary classes for kids

Published Jan. 9, 2014

Chef Paul Smitala's 90-minute cooking classes, held in the banquet room at Blackwolf Run Restaurant in Kohler, where Smitala runs the kitchen, teaches kids kitchen basics and, despite the fact that the students range in age from 6 to 9 years old, Smitala doesn't have them cutting corners.

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Home cooking is often the best kind for some athletes

Published Oct. 31, 2013

Athletes in Milwaukee and Green Bay aren't shy about heading out into town to find something great to eat, but every now and then the best dishes are the ones served up at home. Members of the Green Bay Packers and Milwaukee Admirals tell you what they like best out of their own kitchens.

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Chefs and non-chefs concoct food inventions

Published Oct. 20, 2013

Kitchen inventions are crafted by people of all different cooking levels, not just foodies and gourmets, because it's fun to blow off recipes once in a while and concoct new food items even though some work out better than others.

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Local caregivers make food for their pets

Published Oct. 6, 2013

For many animal caregivers, pets are more than just pets - they are family members- and they want the same level of health for their pets as they do for their favorite humans. Hence, some caregivers choose to cook or prepare food for their pets.

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Our family recipes

Published Oct. 5, 2013

Whether you cook or like to be cooked for, there's no better comfort food than one passed down in your family from generation to generation. This Dining Month, we asked our own writers to contribute our family recipes. Here's what we came up with.

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Home cooks to compete in Mac and Cheeze Takedown

Published Sept. 28, 2013

This weekend, Lakefront Brewery, 1872 N. Commerce St., will host the city's first Mac and Cheeze Takedown, a competitive event that will feature 26 home cooks dishing up their finest and cheesiest recipes to the public.

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Butler cooks to put a lid on bullying

Published Sept. 19, 2013

LeRoy Butler first connected with Green Bay Packers fans when he slipped on the green and gold back in 1990. He earned their hearts when he invented the "Lambeau Leap" and helped the Packers win the Super Bowl in 1996. Now, Butler has taken that relationship to another level by coming to the kitchens of fans and cooking for them during Packers games - and all for a great cause.

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Shroom time: The morel of the story

Published May 15, 2013

How much do you know about the strange, yet delicately flavored, morel mushroom? If you're anything like me, you love the delicious fungi, and yet you may know very little about the mushrooms themselves. Fortunately, there is expertise right in our own backyard.