Move over honey mustard. This recipe is super easy to whip up and the maple syrup puts a twist on a classic salad dressing.
By Dani Lind
Spring 2017 Issue
Green is the color of spring! This recipe can be customized for whatever green herbs are available at the moment. Try out different combinations and let us know your favorites.
This is a cross between a fruit crisp and a pudding, with candied ginger giving a surge of spice to every other bite or so.
By Terese Allen
Spring 2017 Issue
Asparagus comes thick or thin and while there’s virtually no difference in flavor, thin spears work better for rolling up in this hand-held salad.
Here’s a classy way to step up the flavor of early season strawberries, make a single pint go a long way and celebrate the return of local fruit, all in one swoop.
Pâté a choux is the French term for the pastry used to make cream puffs, one of Wisconsin’s most beloved desserts. Easy to make, and able to attract as much attention as a spring bride, the shells work equally well with savory fillings.
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