Cuba Travel

Take something as simple as cheesy potato soup and add a little bit of Wisconsin to it—a chunk of aged cheddar, a splash of Wisconsin beer—and you end up with a meal that is hearty,…

When a person tells me that something is “as easy as pie” I’m usually going to be the first one to call their bluff. Making pie is not that easy. Do you add vodka or…

This recipe is from a cooking class on our Culinary Vacation to Mexico, taught by Chef Arturo Lopez Arce Abundis. A perfect fall soup that features many ingredients that can be found at your local farmers’ market!…

The inaugural Soul Food Culinary Tour, in collaboration with the Madison Black Chamber of Commerce and Black Restaurant Week, was a success. There were a few challenges; serving 20 guests can overwhelm the staff at…

It’s birthday month around here; both my husband and daughter celebrate August birthdays. And those Leo’s like to know they are center stage. A delicious and beautiful birthday cake is a great way to show…

Madison is known for its many noteworthy restaurants, but who could imagine that a community meal at the Goodman Community Center (GCC), using ingredients found in GCC’s food pantry and cooked by a small group…

A few of my favorite things that you can find locally, with global appeal. * Bat Trang measuring cups  Pretty enough to display as art, this set of four cups is made from white ceramic with…

So when my daughter comes home from school, says she has a science project to do, and they can make cookies, guess who got excited? Me She did! Baking for science? Of course. Not only is…

It’s apple season. I love me some apple cider, and aside from drinking it, you can use it in lots of great fall recipes. Here are some of my favorite ways to use apple cider:…

Originally published in Madison Magazine, August 2015 Domestic Abuse Intervention Services opened the doors of its new Fordem Avenue facility in August 2014, and the enormous kitchen and dining spaces are the first things residents see…

I play favorites. Not with my kids, but with our chickens. The blond one is sooooo cute! And, like most blonds, smart. She follows me around the yard, and lets me pick her up. Oh,…

I just came back from market. For $9.50 I bought a bucket full of pickling cucumbers, a large bunch of dill, and some garlic.  Yep, it’s pickle season. Pickles are so easy to make, just…

I love getting mail the old fashioned way—in envelopes. And I’m not referring to the bills and advertisements that fill my mailbox daily. I’m talking about letters, written by hand. My mom alone seems to…

  Greetings bakery fans! As some of you know Susan has generously hosted Madison Eats’ walking and B-cycle food tours over the past few years. Batch has been an amazing partner, offering behind the scenes…

After a particularly stressful week of arguments with my pre-teen son, I asked a friend, who raised two amazing kids with her husband, how she did it. “We were just winging it,” she said. Winging…

Farm-to-table fare is almost an expectation among diners these days, but farmer-to-table isn’t quite as common. After all, farmers have enough to do just growing and raising food; cooking great meals with their products and…

First published in Madison Magazine, Nov 2014 Americans are hooked on cheddar—it was the most popular type of cheese sold in the U.S. up until a few years ago. Though most producers age their cheddars only…

  I LOVE this granola recipe and make it at least once a month. Ingredients: ⅓ cup pure maple syrup ⅓ cup light brown sugar 4 teaspoons vanilla extract ½ teaspoon salt ½ cup vegetable…