Door County cherry pie is a Wisconsin culinary icon. The real thing features a tart cherry variety called Montmorency, grown in orchards throughout the Door Peninsula. Serve this with vanilla ice cream…or, better yet, frozen custard.
Whether you prefer Neapolitan or Sicilian, pizza seems to make everyone happy. This recipe makes enough dough for 5 pizzas, so if you aren’t having a pizza party, see the Suggestion for how to freeze the dough for the future.
Galician empanadas usually sport a breadier dough than its Latin American descendants and baked as a big double-crusted pie rather than a crescent-shaped hand-pie. Here, we’re giving it the Wisconsin touch with smoked trout along with local vegetables.
December 13 is the feast of St. Lucia, who was said to have brought food to starving Swedes during a famine. Today, to celebrate the start of Christmas festivities, fair-haired Swedish-American girls serve hot coffee and these fancy saffron rolls.
The origin of pão de queijo (Brazilian cheese bread) is unclear, but it seems likely that the recipe originated from African slaves who made the bread with cassava root. In the 1900s, it evolved to include milk, cheese and tapioca flour instead of the cassava root.