When is the last time you ate with your faith community?
Food and drink pairings that are perfectly unpredictable
The case for Chianti
The Haze does all of your succulent, smoky favorites—ribs, brisket and pulled pork
The Cardinal rises anew
The holidays have come and gone. You'd never know it by the number of Christmas decorations that still abound. (I especially find the brown wreaths with their bright red bows depressing.)And, the New Year now seems very much like the old one.I've gone to Mardi Gras and returned with only a lot of worthless plastic beads.Worst of all, by even the most optimistic prediction—I've lived in Wisconsin too long to be optimistic—spring is at least a month away.
Greenbush keeps the integrity of their traditions alive while offering subtle menu refinements
Sometimes in our search for "great" wines we can overlook the "good" everyday wines
Jovian Taphaus has good food with a view
Beef tenderloin steaks remind us of everyday miracles
Try a new-fangled twist on the Old Fashioned
Seemingly it's been around forever—even the ancient Greeks enjoyed it.Virtually every culture that makes cheese makes some kind of cheesecake.I remember my own first encounter with what I was sure would be a yucky dessert.It was at Sam's Subway, a delicatessen in Indianapolis and I was in second grade.Cheese here to for was something I was only accustomed to seeing on a sandwich. I only tried it because my mother told me I wouldn't like it.
Day 1, January 24
Oven-barbecued chicken drummettes for the big game
Washington wines are on the rise
Finding inspiration at St. Vincent de Paul
Don't forget to try An Affair to Remember
The Del-Bar never loses its appeal
It doesn't seem that long ago—probably because it wasn't—when the Food Network premiered online along with many similar sites.Suddenly, a wealth of recipes and cooking advice was readily available without spending a dime on nary a cookbook. But did anyone really comprehend the revolution the internet would have on cooking and eating?Or that even in the hinterlands suddenly the most exotic bounty of the world would become just a click and Fed Ex delivery away? Or that restaurants big and small, grand and humble would open virtual locations in cyberspace?
Mention January 6 and some people think the Feast of the Epiphany or Twelfth Night.For many, it's time to take down the Christmas decorations.For me, it's time to start the party. It's Carnival time.
It's difficult to think about New Year's without champagne.There was a time, though, when punch was the drink of choice for most celebrations.Champagne wasn't as readily available or as affordable as it is today—at least in this country.In the U.S., there is a much older tradition of making whiskey—whether legally or illegally.No matter the quality or proof, diluted with fruit juice and sugar it became very palatable.
The IFM is a Dane County-led effort linking large food buyers like hospitals, hotels, and others in the private, public and not-for-profit sectors with local growers and producers of local foods.
The greatest blend is an old one: Syrah, Grenache and Mourvedre grapes.
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