Category: Great Food

FOOD 101: Real Maple Vs. Maple Flavor

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Grade A Light maple syrup (left) and Grade A Medium maple syrup. Photo courtesy Federation des Producteurs Acéricoles du Quebec.   While maple flavor can be enjoyed year-round, traditionally it’s a fall and winter flavor: We’re in prime maple season. So here’s a lesson on the difference between real maple syrup (also called pure maple…
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RECIPE: Pumpkin Flan, Delicious & Gluten Free

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Pumpkin flan. Photo courtesy South Water Kitchen | Chicago.   Unless you bake with gluten-free flour, Thanksgiving guests following a gluten-free diet can’t enjoy your pumpkin pie. So Roger Waysok, executive chef of South Water Kitchen in the Chicago Loop, suggests a gluten-free alternative: pumpkin Flan. His recipe, below, is easy for to prepare and…
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TIP OF THE DAY: Appetizer Bites & Picks

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Our friends at EatWisconsinCheese.com, the consumer site of the Wisconsin Milk Marketing Board, spend their creative time developing delicious new ideas for cheese. We had a lot of fun with these picks and bites, which we served last night as an alternative to a cheese plate. Picks are finger foods served on cocktail picks or…
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RECIPE: Goat Cheese Sweet Potato Parfait Appetizer

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If you run with a gourmet crowd, here’s a suggestion for a first course that’s easy to make, yet impressive and unique. It is especially elegant when you use a ring mold to create a free-standing tower. However, an easy alternative is to layer the ingredients in a dessert glass or juice glass. You can…
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TIP OF THE DAY: Pumpkin Risotto

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Pumpkin Risotto. Photo courtesy Zabars.   The Italian mother of a friend always serves pumpkin lasagna and pumpkin risotto at Thanksgiving, along with the turkey. In addition to combining traditions, they offer a bonus: enticing vegetarian options for people who won’t eat the turkey. This pumpkin risotto recipe is from Zabars’ late, great creative director,…
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