Tasty Freeze
We may be closed-off during the long northern winter, but in the kitchen, our taste buds roam free.
Terese Allen
December 27, 2011
We may be closed-off during the long northern winter, but in the kitchen, our taste buds roam free.
Taste and smell are intricately related. When something smells good, it makes us hungry, and it adds to the pleasure of eating. Some aromas whet our appetites like no others;
Shopping at the farmers market can be a contact sport. I don’t mean with the jostling crowds; I mean with the fruits and vegetables themselves. All that color and heft
I keep trying to like winter. As a Wisconsin native, I’m supposed to laugh in the face of bitter temperatures and dagger-like winds. I’m supposed to delight in cross-country skiing,
Is there anyone who appreciates spring more than a Northerner? Not likely. Who could possibly feel any giddier about the fact that winter is over? Gone, finally, is the huddle-before-the-hearth
If you think Wisconsin cooks have a get-it-while-you-can attitude in summer, you should see us in fall. As the mercury sinks, appetites rise—and so does the compulsion to roast, braise
Like party-goers on a Friday night, summer fruits and vegetables are ripe and ready for action. They’re all dressed up with some place to go—your kitchen.