• 1 min to read

This is a no-cook, 15-minute, summer supper perfect for a Labor Day weekend picnic or any night. Plump shrimp layered with vegetables and dressed with a light vinaigrette dressing makes a cool, colorful salad.

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It’s not every day that the librarian says it’s OK to eat a pizza melt sandwich in the library.

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For some, zucchini is a delightful summer squash.

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Long gone are the quaint summers when food on a stick during a county or state fair meant eating an ice cream bar, cotton candy or corn dog. Period.

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The summer is heating up, a prime time to heat up the grill instead of the kitchen.

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Saturday morning, HarborMarket, Kenosha. It’s just 10 a.m. but the line at The Fresh Bar is already impressive. Also impressive is that many customers are lining up for toast.

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“At the Market” is a profile of vendors at Kenosha’s HarborMarket. The market takes place 9 a.m. to 2 p.m. each Saturday on Second Avenue between 54th and 56th streets.Vendor: WisConian Delectables Gourmet Chips and More ... Anna Moldenhauer

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We all have to eat. And the higher the quality of food we put in our bodies, the better we will feel. In response to our very busy lives, meal subscription services have taken off in popularity. Despite the criticisms that they are expensive, have too much packaging and don’t quite give you …

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Apart from Wisconsin winters — and sometimes springs — there is a lot to love about our state.

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Pesto is a traditional Italian sauce made of basil, pine nuts, olive oil, garlic and Parmesan. It’s delicious, but at the risk of offending my Italian cook friends, I’m going to give you some riffs on traditional pesto, to make use of whatever is harvestable.

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Although we certainly have a wonderful heritage of vegetables that are unmistakably American, many ethnic vegetables have made their way into our cuisine. These vegetables have their own ethnic recipes, but can also often be substituted for other vegetables we are quite familiar with.

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Chef’s Table is an occasional feature in which local culinary professionals and home chefs weigh in with tips and techniques that can be put to use in the home kitchen on topics including but not limited to ingredients, dishes and cooking equipment.

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It’s so early in the season that not much is growing yet. But I do have some perennial vegetables that never let me down. One of my favorites to add to salads this time of year is watercress.

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Leftover ham can be like a Wisconsin winter: Like the first snow, a meal of baked ham is lovely and new, but by day three we’re done already.

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While Christmas and Christmas Eve often entail nighttime feasts, when it comes to Easter, brunch is often the order of the day.

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As winter drags into overtime — as of this writing on March 4, it is minus 2 degrees with an unspeakable wind chill — it is high time for a holiday.

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Here in Wisconsin we take cheese seriously. Very seriously.

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Let’s be honest — none of us is perfect. Including the vegetables we so carefully nurture in our gardens. But why should the forked carrot, the split beet or the knobby tomato be shunned in favor of their more perfect counterparts?

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WIGILIA CAULIFLOWER BAKE (Kalafior Pieczone)

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When it comes to holiday party prep, I agree completely with chef Danielle Weybright and caterer Tom Morelli: Plan, organize and keep it simple.

  • 2 min to read

Chef’s Table is an occasional feature in which local culinary professionals and home chefs weigh in with tips and techniques that can be put to use in the home kitchen on topics including, but not limited to, ingredients, dishes and cooking equipment.