Recipes
Photo Credit: Ari LeVaux
Harnessing the Spinach Matrix
Ari LeVaux shares a recipe for the perfect spinach omelet. more
Lentil Lovin' Fool
Pound for pound, lentils represent about the most human nutrition one could wring from the earth. more
Apicius and the Advancing Apical Asparagus Buds
The world's oldest surviving cookbook is a collection of Imperial Roman recipes, compiled around the 1st century AD. In the intervening millennia the book, Apicius De Re Coquinaria, has attracted plenty of interest from scholars, cooks and food nerds more
Photo Credit: Ari LeVaux
Tomato Juice Tabbouleh: Middle Eastern for 'How to Eat A Lot of Parsley'
Ari LeVaux's tactic for making tabbouleh that will blow the doors off of any other you've tried. more
Getting to Know Garlic
Many people claim to love garlic, but can't tell a hardneck from a softneck. That's like claiming to be a car guy, but not knowing the difference between a standard and automatic transmission. more
Eating the (Native) American Way
In The Sioux Chef’s Indigenous Kitchen, Pine Ridge-born chef Sean Sherman (with help from food writer Beth Dooley) goes back to the roots of Native American cooking. more
Milwaukee Recipes Find Second Life Online
The Internet long ago replaced the need for generalized cookbooks. If you're looking for a simple sugar cookie recipe or ideas for a squash soup, there's no need to turn to a book when a simple Google search will bring up dozens of suggesti... more
Shel Silverstein's Dark Stage Comedy
“Lisa’s got the best daddy in the world. After all, he bought her a pony for her birthday. Too bad he shot it dead. Or did he? Maybe it was Lisa’s older sister.” It’s right there in black and pink on the back cover of a collection of short plays.. more
Scalloped Potato Gratin
Many of you may have noted that the majority of my recipes are not very low-calorie, low-carb or low-fat. This recipe is no exception; it is what I like to call "high-flavor". The unfortunate result o,Just Cook It more
Rich's Nice Chicken Soup
Since this column is starting now in February, I thought it would be nice to begin with one of my favorite fall/winter dishes: a classic chicken soup. Every year when the leaves start to change and there is a c,Just Cook It more
