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While maple is a year-round flavor, we always enjoy it in the fall, as the leaves turn. We use it in a cup of coffee or tea instead of table sugar, we add a bit to mashed sweet potatoes, we drizzle it over baked squash and vanilla ice cream. And then, there’s cheesecake. This recipe,…
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Every kitchen has a standard vegetable peeler to slice the skin from carrots, cucumbers, potatoes and other veggies. But there’s also a serrated peeler, which works better on softer produce like mangoes, nectarines, peaches, plums and that toughest of peeling challenges, tomatoes. Most home cooks who have both use the word “love,” as in, “I…
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Spicy chocolate fondue recipe with churros, plus the history of churros.
Cheese strata with kale and sausage (photo © Wisconsin Cheese). Today is gray and chilly, perfect comfort food weather. We’re whipping up this cheese strata, which was created by Annalise of the blog Completely Delicious for Eat Wisconsin Cheese. It’s another way to use stale bread, although fresh bread works fine. Enjoy it for…
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Butterscotch pudding with brittle. Photo © Hannah Kaminsky | Bittersweet Blog. Here’s a fun dessert idea, whether for a weekday family dinner or a pudding bar at your next party. You can make pudding or buy it. Making it is better and lots more fun. We’ve been spending more and more time with Puddin’:…
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