Dan Curd
Articles
The hole truth about doughnuts
We consume 10 billion doughnuts a year in the U.S.
October 2020
Wisconsin Saturday nights are all about prime rib
You can still get the specialty delivered to your door.
August 2020
Dan Curd: the making of a food snob
From a young age, I’ve learned the difference between eating and dining.
March 2020
Eating through the pandemic
In these times of self-isolation, I have turned to comfort food.
June 2020
Bourbon: the spirit of America
The Bluegrass State may have started distilling bourbon, but Madison distilleries have created top-notch varieties.
May 2020
Going out to brunch
One can enjoy brunch at home (and many people do), but it can be a great excuse to dine out.
April 2020
The Wisconsin kind of clubbin’
Nothing quite says Wisconsin cuisine like a supper club.
March 2020
The bloody mary is a revolutionary cocktail
The bloody mary started with simpler Parisian roots before becoming an extravagantly embellished beverage.
February 2020
From forager to chef-proprietor: how Tami Lax's background influences her today
It originally wasn't her ambition to pursue a culinary career
January 2020
The feast of Thanksgiving
The origin story we're all familiar with is a myth
Tale of the cocktail
The roots of current craze go back to prohibition
Despite its English roots, pie has become quintessentially American
I've yet to encounter a pie that I didn't like
The problem with potlucks
Food historian Dan Curd loathes this food ritual
Meet seven of Madison's local food founders
Writer identifies those who left their mark
Potato chips are America's homegrown snack
Americans consumer more than 1.5 billion pounds
Madison's local food pioneers paved the way for today's dining culture
These individuals left their mark
Reveling in the unfamiliar when it comes to food
Tripe was a risky order, that ended up a favorite
Some restaurants like it hot
Suggestions for those who think spice is nice
Hotel dining has experienced ups and downs throughout the decades
The Gilded Age took dining to new levels
Love it or hate it, mayo is a condiment mainstay
There are plenty of mayo haters out there
Madison restaurants have gambled on change throughout the years
All bets are off when it comes to success
Bacon continues its reign as food's bad boy
Have Christmas cookies run their sugary course?
Dan Curd says "Bah, Humbug!" to Christmas cookies
From the archive: Shinji Muramoto, the first chef of the year
Dan Curd featured Muramoto in October 2007
Fateful flames: A look back on fires affecting beloved Madison-area eateries
Recent blaze is a solemn reminder of past fires
Rennie's retrospection: Madison's first drugstore transformed into a luncheonette
Rennebohm drugstores dominated the market
Wisconsin's official state grain is a food staple
Corn's history goes back at least 7,000 years
'Seventy-Ate: Dan Curd looks back on Madison's dining scene in the '70s
Restaurants from fond memories
Remembering the drive-in days
It was an era of feeding hungry travelers.
Cajun vs. Creole: A confounding conundrum
What's the difference between the cooking styles?
The flaky tale of the croissant
How the crescent-shaped croissant came about
The start of the coffeehouse
From Ethiopia to Madison, coffee has a long past
Limburger: The cheese that "nose" no equal
Wisconsin is home to one of the last purveyors
Scandinavian heritage reflected in Madison's cuisine
Scandinavian traditional food here in Madison
Wisconsin's history of brats, beer and beyond
The German influence on customs, culture and food
Fruitcake: a debatable dessert delicacy
You either love it or hate it!
Dan Curd's holiday at home
Holiday meals can become family rituals
All aboard the dining car days
Eating on a train was an enchanting experience
