Food

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.

www.escoffier.edu

When most people think about French cuisine, multiples courses, immaculate preparation and presentation, and maybe even intimidation comes to mind.

The fine French meal is often a night out that people aspire to. Many steps above that impulsive trip out to Applebee’s, or even the night on the town at the brewpub. 

It turns out that much of what we think of as the fine French meal can trace its history back to a single source – Auguste Escoffier. 

Todd Van Hoosear, Flickr

If cabin fever has you feeling a bit restless and you're not into outdoor winter sports, there are still activities that can get you out of the house - but keep you staying warm. Any guesses? How about a cooking class?

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