food

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.

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. 

Mitch Teich

Angelic Bakehouse President and CEO Jenny Marino didn't come to her profession with a long background in food.  But her learning curve has taken off impressively - along with the size of her customer base.

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?

Adam Ryan Morris/Milwaukee Magazine

A couple of years ago, we spoke with Joe Bartolotta, one of the two brothers at the heart of the Bartolotta restaurant group, whose presence and influence in Milwaukee has been steadily increasing. He offered some thoughts about why his restaurant business has been a success for 20 years:

USDA, Flickr

Consuming a large of amount of food and drinks is often on everyone's mind around the holiday season, and Wisconsin is a great place to find fresh produce...in the warmer months.

veganflower, flickr

As 2014 winds to a close, we typically look back at the year that was and look ahead at what the year to come might hold.

Kevin J. Mayazaki / ardentmke.com

There’s been a lot that’s been written and said about the wealth of good new restaurants that have opened around the Milwaukee area in the past few years. 

Genevieve Davis

A Wisconsin woman’s new book of recipes is a tribute to her Austrian grandmother.

www.thepfisterhotel.com

After you spend the holiday cooking, or spending time with people who were cooking, and eating.  What are you going to eat aft​er the leftovers are gone?

Alice In Dairyland / facebook.com

Tomorrow is Thanksgiving, and you are not alone if you have not finished the grocery shopping required to put a holiday meal on your table.

Random House LLC

Gabrielle Hamilton has attained a level of fame that extends beyond her New York restaurant, Prune

bakepedia.com

Dorie Greenspan is considered a culinary guru.

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