recipe

Smoky Broccoli Cauliflower Soup with Bacon

October 25, 2014

Come in from autumn’s chill and warm up with this hearty soup making use of your favorite cool-season vegetables.

Classic Wisconsin Cheese Ball

October 22, 2014

Serve up this cheese ball as an appetizer at your next gathering, or mix up a custom spread of your own.

Granola is a cozy breakfast classic that can be eaten a number of ways: With warm milk or cold yogurt. Mixed dried apricots or fresh apple chunks. Chock full of roasted almonds and sunflower seeds or nut-less. Granola is so quick and easy to make that it’s fun to create a custom seasonal blend or […]

Egg Custard

October 15, 2014

Custard is a delicious addition to fruits and pies.

Spicy Beet Salad

October 8, 2014

Beets are generous vegetables—they gift us twice. The sweet healthy greens become part of the mixed sauté I cook up with chard, Asian greens and softer kales. When I dig up the roots, I keep the greens handy for a variety of recipes and salads. I roast the beautiful beet roots almost routinely. If the […]

Harvest Haystacks: The Ultimate Community Meal

October 2, 2014

A traditional community meal served in Amish and Mennonite communities, this one-plate recipe can be adjusted to incorporate your favorite fall crops.

Raspberry Biscuits Supreme

October 1, 2014

I hereby declare that biscuits and scones are different breeds of the same animal. While biscuits are often less sweet and typically made with shortening or lard, scones are often more sweeten and typically made with cream—yet the preparation technique is the same. There are cream biscuits made with butter and savory scones made with […]