Blog
Page 11
Chef at the Market: Chef Patrick DePula from Salvatore’s Tomato Pies
Chef Patrick tell us what great finds he’ll be taking home from the farmers’ market and how we’ll enjoy it at his restaurant, Salvatore’s Tomato…
Quinoa – Grilled Chicken Salad with Roasted Vegetables and Feta
(Quinoa haters, you have been warned.) I have had an amazing week! I got our CSA share from Butterbean Community Farm yesterday and proceeded to…
Farm to Feast Dinner Re-Cap
On Sunday, June 8, I woke up to rain, gray skies and dark clouds. It didn’t last long; during the mid-morning drive west on 151…
Featured Farmer: Jaime Ortega, Natalie’s Garden and Greenhouse
For many farmers, working the land keeps them close to their family, even if that family lives thousands of miles away. Jaime Ortega moved to…
Best Broccoli Salad
One Vegetable Wonder. That’s what I’m going to call this broccoli salad. Simple, delicious, and creamy with a hint of sweet and a bit of…
Pasta with Agretti and Garlic
Leave it to the Italians to make a vegetable sound sexy. When I spotted agretti at the Jones Valley Farm stand at last weekend’s Dane…
Violet Blondies
Celebrate Spring with these beautiful Blondie bars! Violet Birthday Bars Blondie Bars (recipe below) Frosting (recipe below) Violets Sprinkles Blondie Bars ( from King Arthur…
Featured Farmer: Snug Haven Farm
Originally published in Madison Magazine, April 2014 We often think of early spring as prime spinach season, but Bill Warner of Snug Haven Farm enjoys…
Tyrolean Sausage Links Old and New (recipe included)
Originally published in Madison Magazine, April 2014 One bittersweet aspect of writing is that I don’t know who, if anyone, reads what I write. I…
African & American Store Brings a Taste of Africa to Madison
The African & American Store on Madison’s east side exists almost by accident. “I wanted to leave New York City to raise my family, but…
Restaurant Re-creation: Forequarter’s Sprouted Lentils with Fried Oyster Mushrooms, and Salted Lime Curd.
Restaurant Re-creation: Forequarter’s Sprouted Lentils with Fried Oyster Mushrooms, and Salted Lime Curd.
Apr 04 2014
Every once in a while a dish I eat at a restaurant intrigues me so much I feel compelled to make it at home. Is…
Chef Tory Miller’s Seafood Fra Diavolo
This simple yet elegant version of fra diavolo from the executive chef and co-owner of L’Etoile and Graze is inspired by the Italian Christmas tradition…
Warm Curry Potato Salad with Mustard Vinaigrette
S ometimes I want it all. Perhaps I am indecisive, or perhaps I am an overachiever. Or both. I want a clean house, time to…
Tip Top Tavern Re-opens on the Top
Tip Top Tavern’s mystique and bad reputation precede its recent renovation and highly anticipated opening by Ben Altschul. Altschul says that the purchase of the…
Best Beef Stew
I make this about once a week in the winter, and it satisfies everyone! Be sure to scroll down for the How-To video! Ingredients: 3…
West African Peanut Stew Recipe
This peanut stew recipe is my go-to and based on a recipe that I learned in Mali, West Africa. My kids LOVE this recipe and it’s versatile.