Cooking & Recipes
Wisconsin Gardener Segments tagged as Cooking & Recipes
At Phin Sushi Japanese Restaurant Chef Taka turns simple cucumbers into exotic Japanese cuisine. Canned tuna will never be the same!
Travel to the Milwaukee Public Market, where the chef and owner of La Merenda, Peter Sandroni, shares two of his favorite potato recipes.
Canning and freezing are two popular ways to preserve the harvest but produce can also be easily dehydrated. Even applesauce can be turned into easy fruit roll-ups. We travel to Appleton to learn how.
Eating local doesn’t have to mean you’re restricted to your own kitchen. Many restaurants such as La Merenda of Milwaukee are serving up local produce, meat, and cheese. Owner and chef Peter Sandroni serves up some of his favorites including roasted beet salad.
Chef Wave Kasprzak, co-owner of The Dining Room at 209 Main in Monticello shares some great basil recipes including Thai basil shrimp and a basil bread salad.
Host Shelley Ryan profiles the herb basil with guest Diane Bober of Green Woman Herbs in Mineral Point. The focus will be culinary basil in its many sizes, shapes and colors.
Follow these instructions to make a simple herb vinegar. Alyce Petlock Pauser of Alyce's Herbs in Madison shows us how.
Oconomowoc Lake Club Executive Chef Jack Kaestner, a proponent of preparing recipes with fresh local produce, joins Shelley Ryan in the kitchen to cook fresh asparagus soup with wild leeks and morel mushrooms sautee in butter.
Join Richard Palm, executive pastry chef at the American Club at Kohler, as he shares his recipe for fennel and three-pepper stew.
Visit with E'Toile Restaurant's Odessa Piper as she cooks with three favorite heirloom apples: Golden Russet, Pink Pearl and Cox Orange Pippin.