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Terese Allen

Five outstanding books from 2016 about the food of the upper Midwest, from the Menominee tribe to classic supper clubs. “Good Seeds,” “In Winter’s Kitchen,” “Wisconsin Supper Clubs,” “Drink Like a Woman” and “Soil Sisters” make the grade. more

Dec 1, 2016 5:00 AM Books

What's new at the Dane County Winter Farmers' Market? Plenty of good stuff to eat. Among the recently introduced products at the Madison Senior Center on Saturday mornings are the following: more

Feb 24, 2011 3:00 PM FOOD & DRINK

Here, just in time for gift-giving season, are recent food-related publications from Wisconsin chefs and writers, celebrating regional growers, cooks and food lovers. more

Nov 24, 2010 3:00 PM Cooking

The Smithsonian Institute has arrived in Wisconsin -- in the form of a traveling exhibit called "Key Ingredients: America by Food." Curated by American foodways expert Charles Camp, the exhibit examines the nation's culinary traditions and what they tell us about ourselves and our nation. more

Oct 28, 2010 2:00 PM Cooking

The term "booyah!" has grown popular as an expression of satisfaction or praise, but where I grew up, booyah is a chicken-and-multi-vegetable soup cooked outdoors in oversized kettles. To locals of Brown, Kewaunee and southern Door counties, "a booyah" is also an event -- a church picnic, family reunion or any special occasion where the community gathers to savor its one-pot-feeds-all connection. more

Sep 23, 2010 2:00 PM Cooking

The topic of eggplant came up in a recent exchange I had with a colleague. "Of all the things I buy at the farmers' market, eggplant is the item that is most likely to go bad in the fridge," she said. "I never really know what to do with it." The inventory of familiar eggplant preparations is indeed a short list; think eggplant Parmesan, ratatouille and baba ganoush, and you're pretty much there. more

Aug 26, 2010 2:00 PM Cooking

Like more and more people these days, I'm eating less beef than I used to. In the interest of flavor, health, the land and fair play (for the animals as well as the humans who handle them), what beef I do eat comes from grass-fed and locally raised cattle. And yes, pastured beef is expensive. (It should be.) So most often I buy ground beef, because it's affordable and versatile. Yet there's still room for steak in my life. more

Jul 29, 2010 2:00 PM Cooking

Dill, like life, comes in stages. First are the delicate fronds, to be chopped and used fresh. The tiny leaves can also be dried, to spike the likes of sauces and eggs dishes. Next there are flower heads to pickle cucumbers, and finally the seeds, for breads, soups and more kinds of pickles. more

May 27, 2010 2:00 PM Cooking

The fervor over fresh veggies is high at the moment, what with outdoor markets opening and gardens growing right and left. But since much local fare is still in the bedding-plant stage, there aren't a great many vegetable choices just yet. To the rescue come mushroom vendors -- the growers who bring us white buttons, criminis, oysters, portobellos and other cultivated varieties, plus those hard-hunting morel foragers, whose brief but much-lauded season is upon us. more

Apr 29, 2010 2:00 PM Cooking

What could be better than fresh, ripe, local organic fruit? Free fresh, ripe, local organic fruit. That's exactly what area eaters will get if members of a new group called Madison Fruits and Nuts have their way. And it's looking ever more likely that they will. more

Mar 25, 2010 2:00 PM Cooking

I can't stop making soup. Ever since the gods dumped 14 inches on us in early December, I've been averaging two or three pots a week. The routine starts on Saturdays at the Winter Farmers' Market downtown, where in quick order two canvas bags fill up with locally grown soup fixings. At home there are numerous half-hour occasions to chop-and-let-simmer: after the Sunday crossword puzzle; whenever I'm avoiding work; when the first plane flying overhead jolts me awake at 5:45 a.m.; anytime instead of Facebook. more

Feb 26, 2010 3:00 PM Cooking

Butter is butter, right? Not anymore. Today there's cultured butter, premium butter, pasture butter. There's hand-rolled, farmhouse seasonal butter. Like beer, cheese and chocolate, America's preeminent bread-topper has gone all descriptive and artisanal on us. So how to navigate the maze of adjectives? more

Jan 22, 2010 3:00 PM Cooking

There's nothing like a drive across Texas to help you get through a reading list. Most of the following are from the stack of books I caught up with while on a Thanksgiving trip to the Lone Star State. Thank goodness my husband likes to drive, because the freeway was a drag, while the reading was a treat. These titles are all food-related and published in 2009, and all have a Wisconsin connection. more

Dec 18, 2009 3:00 PM Cooking

Whenever someone asks me how to cook: a) simply; b) seasonally; and c) sustainably -- and all in the face of cold climes -- one of the recipes that come to mind is chicken and vegetables cooked in a clay pot. Here, in fact, is my top 10 countdown for reasons to make this dish. more

Oct 30, 2009 2:00 PM Cooking

"Sexy" is not a word that's usually associated with sauerkraut. Even in Wisconsin, the nation's largest supplier of cabbage grown for sauerkraut, its old-world roots and canned-food association have lent it an undesirable aura. But I have hope for sauerkraut's status. more

Sep 25, 2009 2:00 PM Cooking

Life got a little easier for locavores this year, what with the growing selection of prepared foods available at area farmers' markets. Products like jarred pesto and salsa have long been a boon to busy "buy local" cooks, but this season there's a new twist: a growing number of ready-to-heat-or-eat frozen and fresh foods, made with regional ingredients. more

Aug 21, 2009 2:00 PM Cooking

It's a culinary given that crops that ripen at the same time in the field inherently go together in the kitchen. Cooks pair certain ones like peas and lettuce in spring, or leeks and potatoes in fall, to produce classic seasonal dishes. During the superabundance of July and August the combos can get more creative and complex -- we plate up a mosaic of grilled summer vegetables, for instance, or compose a multi-layered salad. more

Jul 24, 2009 2:00 PM Cooking

When people think about the immigrant influence on Wisconsin's culinary culture, typically it's Europeans of the late 19th century who come to mind (read: cheese, brats, beer). But myriad ethnic groups from both before and after that time have flavored the foodways of our region. Case in point: the Hmong, relatively recent arrivals whose remarkable heritage of gardening -- evident at area farmers' markets -- seasons regional menus with pea and squash vines, hon tsai tai, bitter melon and other traditional Asian vegetables. more

Jun 26, 2009 2:00 PM Cooking

Wisconsin's fish fry and fish boil have gained widespread recognition as regional specialties, but there are other, more unusual fish foodways that remain known largely to very local populations. Whitefish livers, which may seem an unlikely delicacy to many people, are greatly enjoyed by families who live near lakes Superior and Michigan, where the big, thick-fleshed fish thrive. more

May 29, 2009 2:00 PM Cooking

There is near-frantic pleasure in eating watercress at this time of year -- it's green! It's fresh! It's not stew! Shoppers snap it up from vendors at the (newly reopened) outdoor Dane County Farmers' Market or find plump bunches in the produce sections of local grocery stores. Foragers cut fistfuls from the surface of small streams and coldwater springs. And people looking to add a little spice to their life include it in salads, soups, stir-fries and more. more

Apr 24, 2009 2:00 PM Cooking