Mingle the green produce of spring in this pasta dish that is sure to be a family hit.
Sometimes less of a high-quality thing beats heaps of average. Take cheese, for example. For our farmstead feasts, we've learned to focus on using local, high-quality, European-style or artisanal cheeses.
This quick-and-easy recipe is versatile enough to serve for dinner, lunch or brunch, or to take along to a picnic or potluck. Leftovers reheat well or can be frozen for future meals.
"It seemed obvious,” Scott Lynch says with a grin when asked why he and his family started La Fortuna Pizza, a mobile wood-fired pizza business based in Madison, Wis., that features local ingredients. But Scott’s not trying to be coy: "We have a passion for local food, love to cook and find a deep satisfaction in making people happy. Pizza brings these all together.”
Bring the freshness of the spring garden to your table with this brightly colored salad.
Take your rhubarb beyond the pie pan with this dessert that mingles the flavors of spring.
Goat cheese offers a refreshing change as the base for this dip to pair with crackers or a platter of crudités.
Let this decadent Italian custard pudding take center stage at the dessert table.
Round out out your appetizer offerings at a springtime gathering with these appetizers.
Crepes always seem to make a meal special. These appetizers, sliced and served with toothpicks, are no exception.
What do we eat in Wisconsin during that long winter chill or for Super Bowl snacks? We eat our cheese, beer and brats all at once—in the form of soup.
