University is a busy time – everyone knows that. I thought I was prepared but what I wasn’t ready for was the horrible eating schedule that came along with it. I left for classes as early as 9 and wouldn’t have time for a proper meal till 3 in the afternoon. And let’s face it, … Continue reading Oats 5 Ways
Friendsgiving always seems like so much fun and yet so much work. Nobody wants to host because it’s a stress-filled day, and it can be hard to think of what to make for food. Well, forget all of your Friendsgiving worries! Here are my tips to host the best — and easiest — Friendsgiving ever. … Continue reading Ideas to Host the Best – and Easiest – Friendsgiving Ever
As this year comes to a close, we took some time to reflect on some of our favorite eats of 2020. Here’s what some of our writers had to say: What was your favorite Madison restaurant? “The Globe (just off State Street). The atmosphere in the restaurant is so cozy, because it’s pretty small. The … Continue reading 2020 Recap: Restaurants, Favorite Meals, and More!
Fall and baked goods go together like campfires and s’mores, and I have a recipe that is sure to put you in the mood for fall. This autumnal bread is speckled with colors of fall, from green zucchini to orange carrots and deep crimson cranberries. This bread started out as a “kitchen sink” creation on … Continue reading Autumnal Bread with Cinnamon Applesauce
Ingredients: 1 Tablespoon Miso Paste 1 green onion, sliced into rounds ½ cup sauteed baby bella mushrooms 1 package of your favorite instant ramen 2 pieces of dried seaweed snacks 1 marinated egg sliced in half Prepare instant noodles according to package directions. Instead of using the flavor packet, stir miso paste into the noodles … Continue reading Upgrade Your Instant Ramen
As long as you have pasta, garlic, and a little bit of oil, you can transform a “doing whatever for dinner” night into a memorable cooking experience. Simple take on Pasta Al Limone INGREDIENTS 1 lb. pasta noodles ⅔ cup extra-virgin olive oil 4 garlic cloves, smashed 4 3″-long strips lemon zest 2 lemons, halved … Continue reading Pantry Pastas
This recipe is featured in our fall 2020 issue, Cooking From Home Ingredients: 1 lb high-fat beef (75/25) ¼ Cup Gochujang 4 scallions (cut into thin rounds until about one inch before tip) 1 teaspoon black pepper 2 tablespoon soy sauce 1 yellow onion finely chopped 1 tablespoon olive oil 1 cup shiitake mushrooms finely … Continue reading Gochujang Dumplings
Yes I am 22, and yes I developed a French Onion Soup recipe…what about it? Continue reading My Ode to French Onion Soup
This recipe has been past down from generation to generation, and it only gets better with time. This recipe yields enough for a large family, so you can either have leftovers for a few days, deliver some to your friends (socially distanced, duh), or simply cut the recipe in half. Ingredients: Sauce Olive Oil ½ cup … Continue reading The Coveted Bruns Family Sauce Recipe
Passed down from my great-grandma to my mother, this stuffing recipe is a year-round staple in my house. Its basic composition takes you back to simpler times, and it’s the perfect side dish to warm up to on a chilly winter evening. This stuffing is a no-nonsense type of dish; sticking to the essentials—bread, onions, … Continue reading A Traditional Holiday Stuffing
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