Recipes

Ramps are one of the first signs of spring in a Wisconsin grocery store or farmers’ market. The bright green leaves, tender bulbs and purple hue make people swoon. And ramps are the perfect addition…

Just roll with it. Ha! Trying my hand at making fresh spring rolls AND some puns that will help us through this COVID-19 WTF pandemic. Amidst the sense of peace and calm that results from…

I want to be wrapped in a big hug. Or a big bowl of pasta. Who doesn’t? All of this non-touching reminds me of how much social interaction, shared meals, hugs and kisses are part…

Quick pickled beets and fennel preserve our summer bounty What is it about beets that puts them on many folks’ “most unwanted” list? It can’t be their gorgeous color, or their delicious earthy greens. Eaten…

Nestled under a palm frond canopy, just a short walk from Isla Mujeres’ North Beach is Chef Lori Dumm’s newest restaurant on Isla Mujeres, Mexico–Chaya & Cacao. Chaya & Cacao redefines and refines island fare.…

This Mexican Chocolate Mousse is simply amazing. It is light, not too sweet, and can be made on the counter and stove top in about 30 minutes. How awesome is that? There are a few…

This banana bread recipe is foolproof and you can add your own flair! It is my go to recipe for brunch, a potluck or dessert. Add some nuts or toffee. How about a coconut lime…

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…

There’s nothing that says fall in Madison, Wisconsin like a stroll around the Dane County Farmers’ Market and a UW Badgers football game. In fact, a trip to the farmers’ market pre-game means loads of…

RECIPE: VEGAN MUSHROOM CEVICHE (courtesy of Restaurare in Tulum) Such a simple, delicious and flavorful way to prepare mushrooms! Courtesy of the generous and lovely staff at Restaurare Vegan Restaurant in Tulum, Mexico. Makes 1…

If your kids are like mine, they are drawn to bright red foods – hot Cheetos, Twizzlers, Takis, and of course maraschino cherries. Try as I might, substituting natural cherry fruit leather or beet-colored chips…

When I travel, I am drawn to souvenirs that help me recapture a special moment. A shell and seed necklace reminds me of the beauty of the landscape, while a package of dried spices takes me to a meal shared…

Our journey continues…Day 5-9 of our Culinary Vacation to Mexico Isla Mujeres A 5-mile long island paradise, Isla Mujeres is only a 20 minute ferry ride from Cancun, with palm tree-lined beaches, a great local…

ON our Nine-day Culinary Tour to the Yucatan and Quintana Roo… After two days in Tulum, we headed inland to Valladolid, in the heart of the Yucatan, where time stands still. Valladolid Transportation from Tulum to…

Nine Days on a Culinary and Cultural Vacation in the Yucatan and Quintana Roo. The story begins here… The magic of a place can take hold slowly, building moment by moment so that in fact…

I love kombucha. The tang, the sweetness, the slight effervescence that awakens my tastebuds. Kombucha is tart and crisp and loaded with probiotics. My three (current) favorite ways to enjoy kombucha are detailed below: in a spritzer,…

I love the versatility of cashews. In fact, I first remember having cashew ice cream years ago at a store in Tucson, AZ and marveling at the creamy texture, mild flavor and silky mouth feel.…

Sitting in Mermaid Cafe last week while leading a tour, owner and Chef Lisa Jacobson was talking to our group about her connection to local farmers. As if on cue, in walks Bill Warner of…