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.

On paper, and even in person, poke looks strange.

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.

Chef Robert Sikkila believes that good food, like good architecture, begins with a solid foundation.

When it comes to culinary competition, Kenosha takes the cake — as well as the cupcakes, pies and doughnuts.

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.

Here in Wisconsin we take cheese seriously. Very seriously.

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?

Chicken Vesuvio, chicken pot pie or chicken Parmesan?

When it comes to cars, according to some drivers, the best on the road are hybrids.

It’s a traditional time of year to assess and reassess habits. With everyone insisting on making resolutions, I guess I’ll join the crowd and make a few in my kitchen.

For many on Christmas Eve, the anticipation of the next day’s treats, gifts and surprises fills the air.

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.