If the mood strikes you for made-from-scratch pizza using the best of what’s in season, head to Cow & Quince in New Glarus on Thursday nights.
Experience cooking a locally sourced breakfast in a Victorian kitchen at the Villa Louis Historic Site in Prairie du Chien.
Eggplant was never part of the culinary traditions that make up our region, but its international culinary heritage is huge. It’s time we took advantage of this vegetable underdog!
In Wisconsin, one cheese company is helping to take the state’s goat cheese industry to the next level.
With a sunny, Mediterranean focus and fresh herbs in or on everything, this meal will be both casual and celebratory. Perfect for the back porch.
Be sure to check out this fun summertime activity around our region and up the Mississippi!
Spring 2014 Issue
Online Only | All
by Jamie Lamonde
by Jim Klousia
by Susan Gloss
by Wendy Allen
Now in Season
by Terese Allen
by Logan Peterman
by Keefe Keeley
by Dani Lind
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