Published March 26, 2012
Easter is the perfect time to take advantage of fresh seasonal produce like asparagus. But, why serve the same old plain steamed asparagus when you can surprise your guests with a delicious risotto that captures the essence of spring? Watch for recipes all this week.
Published Oct. 8, 2009
It has already been a busy week in the editorial office, but we still had time to tout a handful of cool items, such as a cool way to make pesto, a local concert DVD from Spinal Tap, a still-hip music magazine and men's clothing line and a CD of new music complete with catchy tracks and pleasing cover art.
Published Oct. 14, 2008
I'm a traditionalist when it comes to the classic dishes. Therefore, for me, pesto is made from basil, olive oil, cheese, garlic, pine nuts and salt. There is no sunflower oil, I don't replace the pine nuts with my beloved hazelnuts, I don't ditch the basil and add cilantro.
Published Sept. 4, 2007
So often, I start a project with great gusto, yet for some reason, lose interest along the way and fail to complete it.
Published March 29, 2007
Classic Slice Pizza, 2797 S. Kinnickinnic Ave., opened its doors yesterday and started slicing out its self-proclaimed “monster-size slices” to a hungry Bay View from noon to midnight.
I'm fairly certain some people thought we were crazy when we went out and bought a chest freezer -- primarily because this freezer wasn't the smallest one on the market. Nope -- we have 20+ cubic feet of gorgeous freezer space, complete with storage bins that we can lift in and out. We went with ...
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