October is the fourth-annual Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, delicious features, chef profiles, unique articles on everything food, as well as the winners of our "Best of Dining 2010."

Since it's Dining Month here at OnMilwaukee.com, we offer up a culinary edition our weekly round-up of tips, suggestions and testimonials.

"Homemade" bread crumbs -- As my cooking skills continue to improve, I find myself taking after my great-grandmother more and more. First, it was using her hand-me-down pots, pans and knives. Then, I started recreating her recipes. Lately, I've found myself saving the "butt ends" of my bread loaves, which I allow to dry and then make into breadcrumbs. Admittedly, I don't have a lot of use for them -- basically, I use the crumbs when I make schnitzel -- but everytime I see the bag of ends sitting on the counter, I think of Oma and can't help but smile. -- Andrew Wagner

Fein Brothers -- Once I started to learn my way around the kitchen, I started to take a little more pride in my tools. Eventually, when I wanted something "bigger and better," I found myself taking a chance on this Milwaukee gem at 2007 N. Dr. Martin Luther King Drive. Sure, it's primarily a restaurant supply store and I have little to no need for an industrial-strength ice machine or deep-fryer, but a stroll through the showroom aisles will more than likely find you that "there it is" item for which you've long searched.  Full disclosure, Fein Brothers is a client of OnMilwaukee.com's, but this historic Milwaukee company is more than worthy of a recommendation.  A true Milwaukee treasure.  -- A.W.

Haribo Gold Bears -- There are many different vareities of gummi bears on the market, but Haribo is the only brand allowed in my house. These have been a treat for me and my siblings since we were young and one of our relatives would bring us each a bag during the all-too-rare family gatherings. The familiar gold package of deliciousness is much more readily available now than it was when I was a kid, which is a mixed blessing: sure, I can get them whenever I want but, with my tendency to eschew moderation and devour the entire bag quickly ... it can be problematic. -- A.W.

The new menu at Motor -- After sampling the new wares at Motor, which launched its new menu in mid-July, my interest in the Harley-themed restaurant is revved up. A combo plate of barbecue -- with ribs, pulled pork and more -- and sinfully rich mac 'n' cheese, among other items, are now available in large portions perfect for family-style dining. The prices are a little lower, the options are a little different (check out the cherries jubilee made with a Miller Bakery donut, for example) and the results are more consistent and consistently good thanks to the tight ship run by Chef Travis Taylor. If you haven't been to Motor in a while, I suggest you give it another look. Stay tuned because we'll have a full story on the new Motor menu next week. -- Bobby Tanzilo

Nueske's ham and cheese croissant at Alterra -- I'm usually a turkey sandwich guy, but these ham and cheese croissants at Alterra are very, very good. Featuring Nueske's smoked ham inside a light, buttery homemade croissant, they're great for either breakfast or lunch.  I usually eat it cold, but zap it for a few seconds if you'd like. $3.75  -- Jeff Sherman