Food

Adam Kuban / Flickr

For some of us, it’s hard to imagine a more perfect food than pizza. 

People can be pretty choosy about what is on it and where they get it. If you’re open to trying someplace different than your normal standby, Milwaukee Magazine’s cover story features thirty of the area’s best pizza places.

Ernesto Andrade, flickr

The time between Thanksgiving and Christmas is when a lot of us are giving thought to the food that’s on the table, whether it’s on our own dining table, someone else’s or at a restaurant.

But besides our own food traditions, we don’t always think about the cultural factors that led to that food showing up on the plate in front of us.

S Bence

It’s the time of year when people pull out favorite family recipes as the holiday season swirls onto the scene. One Milwaukee area resident is among a seemingly growing number of people passing on a passion for locally sourced, simply-prepared dishes.

But Kathy Papineau is going a step further.

Thomas Cizauskas / Flickr

The Southeast Wisconsin Festival of Books runs Friday and Saturday in Waukesha. Eighty authors and presenters will be part of the event at UW-Waukesha.  And among them are a number of cookbook authors who will talk and demonstrate from the cookbook stage.

That includes a couple of frequent contributors to Lake Effect – beer writer Lucy Saunders and cheese writer Jeanette Hurt who are teaming up their expertise along with beer and cheese.

Dave Reid, flickr

Milwaukee's food history is diverse and shows no signs of slowing down.

From brews and brats to a formidable farm-to-table market, food writer Lori Fredrich's new book, Milwaukee Food: A History of Cream City Cuisine, explores the city's past and present food developments, restaurants and chefs.

djvass / Flickr

Not too long ago, a friend could call you up and ask if you wanted to get together for dinner at the Bel Air Cantina and you would have known exactly where to meet.  However now you’d have to ask which of three Bel Airs she’s talking about.

And that restaurant is hardly alone.  Many of Milwaukee’s best-known local restaurants have become local chains.  Good for their bottom line, but what does it mean for people deciding where to eat dinner?  Dining contributor Ann Christenson helps tackle the questions and concerns the spread of chains presents:

One man's trash is another man's treasure.

As we show in the video above, this is what chef Dan Barber demonstrated earlier this year, when he temporarily turned Blue Hill, his Michelin-starred restaurant in New York City, into an incubator for garbage-to-plate dining.

indianasapplepie.com

Of the many world cuisines that Americans have adopted or developed a taste for, Indian is perhaps one that can scare home cooks the most. The country is large and understanding the regional differences and achieving the complex flavors can be intimidating.

Anupy Singla wants to change that.  The Chicago-based author and journalist has written a number of cookbooks, maintains a website, teaches classes at a variety of stores, and runs a food and housewares company called Indian as Apple Pie.  

bacchanalwine.com

Ten years ago today, the mayor of New Orleans, Ray Nagin, declared a state of emergency and called for – at that time – a voluntary evacuation in anticipation of Hurricane Katrina reaching landfall. 

However within a day, the hurricane intensified to a Category 4 level, and the storm came ashore a short time later.  The surge from the Gulf of Mexico breached the levees protecting the city, and at its worst, nearly four fifths of the city was under water.  

S Bence

In the spring of 2013, Milwaukee joined some 70 cities around the U.S. and Canada  that tout local “Edible” publications. They’re part of an “Edible Communities, Inc.” movement – grounded in a mission they describe as transforming the way people shop for, cook and eat local food.

Lake Effect’s Susan Bence sat down with Edible Milwaukee publisher and editor Jen Ede at a Walker’s Point café.

Ren Kuo / Flickr

As the weather warms up, there's nothing more enjoyable than a cool beverage. Dining contributor Ann Christenson toured the city on a quest to find the best iced coffee and milkshakes Milwaukee has to offer.

Her features on iced coffee and milkshakes can be found in this month's issue of Milwaukee Magazine.

Here are Christenson's five picks of each:

jamesbeard.org

The James Beard Awards are a big deal in the culinary world.

Milwaukee has been well-represented in the past - Chefs Sanford d’Amato, Adam Siegel and Justin Aprahamian have all won James Beard's Best Chef: Midwest award.

Chef Justin Carlisle of Ardent was nominated this year. Though he didn't win, food contributor Kyle Cherek explains what a big accomplishment it is to even be nominated.

Chris Kessler / Milwaukee Magazine

What makes a sandwich? Does it need two slices of bread? Amidst the deep philosophical question of what makes a true sandwich, Milwaukee Magazine senior editor and dining critic Ann Christenson wrote the magazine’s May cover story on the best sandwiches in town.

Here's a few highlights from Christenson's list:

Best lobster roll: Buckley's Restaurant & Bar

tofuttibreak, flickr

From The Botany of Desire to The Joy of Cooking to Kitchen Confidential, books about food fill our bookshelves - if not literally our stomachs.

Milwaukee Magazine's Tools For The Common Chef

Mar 16, 2015
Stijn Nieuwendijk / Flickr

This month’s Milwaukee Magazine is billed as the Food Lover’s Guide – or the Epicure’s Guide – to Milwaukee.  But if you think that means a list of great restaurants, you’re mistaken.  It’s a guide to all-things-food related, such as preserving food, top tools, raising animals, and even knife lessons.

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