One of France’s finest wine-growing regions, and one of its least understood, is the northern district of Alsace, a hilly region bordering Germany with a populace that’s as comfortable speaking German as it is French. Moreover, the grape varieties of Alsace (almost all of them white) are also found in Germany, with riesling, gewurztraminer, and…
Add a Little Spring to Your Dinner Plate
Spring is right around the corner, and while the weather might not look like it’s received the memo in some areas, this recipe is a bit of spring inspiration that will surely lighten up your dinner plate no matter where you sit. It’s a fresh and lovely pasta dish, bright with citrus and brimming with…
Backyard Maple Sugaring: Sweet Syrup, Sweeter Memories
The driveway of my in-laws’ 10-acre farmette is lined with Autumn Blaze Maple trees, which are every bit as stunning as they sound during the fall months. My sister-in-law was married there, in the thick of fall, while all 19 of those maples burned red in the backdrop of the altar. As pretty as they…
How to Make Instant Pot Corned Beef and Cabbage
Corned beef and cabbage, the classic Irish dish most often enjoyed on St Patrick’s Day, is considered an essential March recipe by many home cooks. The star of the dish is the beef brisket, which has been cured with salt and spices for days (or up to several weeks) before cooking, resulting in briny, slightly…
Bring This Diner Staple Home for St. Patrick’s Day
We wanted a recipe for this diner staple that was easy to make in every home kitchen. In a large bowl, we tossed together 1/2-inch cubes of cooked corned beef from the deli counter, unpeeled russet potatoes, and carrots, which offered pretty pops of color. We also added shredded cabbage and sliced onion and combined…
Rice, Noodles, and Plenty of Green Meet in This Lucky Side Dish
I often find myself looking for side dishes that can accompany main courses without overpowering them. This is a recipe that does just that. Rice and noodles combined with toasted pistachios, leeks, and zucchini is one of my favorite year-round side dishes. It also is a two-in-one dish since the veggies are already in the…
The Family Table: Mom’s Sausage Ratatouille, a Winning Winter Warmer
Submitted by Scott D. Haseltine, Aurora, Ohio Some families’ go-to wintertime dishes are a hearty stew or a pot of chili or the like. At our house when I was growing up, Mom’s Sausage Ratatouille was always guaranteed to take the chill off the worst winter weather Northeast Ohio had to offer. Much like a good…
Homemade Bloody Mary Mix Makes Batch Cocktails in a Snap
A delicious bloody mary can be a pain to make, especially if you’re making a bunch of cocktails at a time. Instead, I find it easier to make a big pitcher of this mix ahead of time. That way, when you’re ready to serve a few cocktails, all you need to do is salt the…
Wisconsin-Style Beer-Battered Fish
Slipping your fish some beer might seem like overdoing it, but the beer in the batter releases a bit of carbonation when it hits the fryer, giving a lifting lightness to what will be a crunchy coating. 1 pound perch fillets (or cod, haddock, or walleye), patted dry 1 egg, beaten lightly 1 teaspoon baking…
Friday in Wisconsin? Time to Get Your Fish Fry On
Wisconsin didn’t invent fried fish, but they certainly have made the Friday fish fry a cultural imperative. Few restaurants, taverns, or supper clubs—or for that matter, church basements—skip the tradition during Lent, the Christian 40-day period of preparation for Easter, but the meal has taken on a life of its own. Let me explain. From…
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