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  • Finally! Perfection With A Home Burger

    Making hamburgers at home has always gotten the better of me. I almost always prefer a “store-bought” burger. I have tried many techniques over the years, but I have never had one that caused me to exclaim, “This is a great burger,” as I have done more than once at places such as the Anchor […]

  • Jeni-Tveten-Beas-JDBweb

    Door County’s Iconic Dessert: Cherry Pie

    It’s cherry harvest season in Door County, which means it’s cherry pie time for thousands of visitors. For Jeni Tveten (pronounced “Tweeten”), general manager at Bea’s Ho-Made Products in Gills Rock, cherry pie never ends. Tveten has been making pies for 15 years at Bea’s, and with her staff short at least two people this […]

  • On Your Plate: Spicy Summer Salsas

    Salsa simply translates to “sauce” in English. The sauces we Americans categorize as salsa are typically tomato-based concoctions spiced with a mixture of garlic, onions, chiles, cilantro and salt. Some versions have more ingredients. Mostly they are spicy and eaten with chips. Salsa has become an industry. Tasty, spicy varieties line the grocery shelves. You […]

  • In Your Glass: Cherry, Cherry Sangria!

    My goal was to create a Sangria with as many local products as possible, a Door County Sangria, if you will. How about cherry Sangria? Never heard of it, but why not? The idea came to me after I had already come up with several other more traditional Sangria recipes. I was in Main Street […]

  • On Your Plate: Pizza From Scratch

    Pizza as we know it has been an ever-evolving consumable since the beginning of time, starting off as flatbread in the north Mediterranean region, including modern-day Greece, Italy and Southern France. Pizza started by incorporating simple ingredients such as garlic, onion and herbs and eventually included a tomato base sauce and cheese. It has gone […]

  • Fungi Fans Consider Mushroom Growing as Hobby at The Ridges

    There’s nothing as lovely as a tree stump to mushroom hunters. At this time of year, they’ll tramp to secret spots in the woods and tolerate mosquitoes, mud, thorns and perhaps poison ivy in search of oyster mushrooms on stumps or treasured morels near dead elms and in leaf litter in the woods. But a […]

  • Bring On the Bubbles: Champagne Drinks

    Ah, May. Just the word suggests sweet breezes, peonies in the garden and bare feet. Birds proliferate. Boats hit the waters. Kids spring from schoolhouse doors, liberated at last. What better way to celebrate spring than toasting it with a glass of something bubbly? Beer is good, but champagne is better. If nothing else, drink […]

  • On Your Plate: Cooking For A Crowd? Pulled Pork Sammies

      It’s the time of year people come together to celebrate — the weather is warming up and new life is emerging from the soil. Open your windows; you can smell sweet spring flowers on the breeze. Twilight stretches well into the evening. The chorus of spring peepers sings loudly, yelling into the stillness of […]

  • On Your Plate: Go on the Hunt for Asparagus

    I am a lifelong asparagus hunter. I started when I was still riding on my mom’s or dad’s back. Every spring of my childhood, we would head out to our asparagus haunt and come home year after year with paper bags filled to the brim. I took a break from picking during my rebellious teenage […]

  • Savory Spoon Cooking School Hosts Culinary Trip to Basquelandia Region

    Join Janice Thomas of Savory Spoon Cooking School on a culinary trip to the Basquelandia Region of Spain and France. She is taking a group to Basque country from May 24 – 31, 2017. Basque cooking enjoys a reputation for being one of the best cuisines in the world. Indulge in Basque charcuterie, farmstead sheep’s […]

  • Savory Spoon Cooking School to Take Culinary Trip to Gascony

    2017 marks the third year Janice Thomas of Savory Spoon Cooking School will take a group on a culinary and cultural trip to Gascony. The trip is scheduled for May 7-13, 2017. Southwest France is a foodie’s paradise and the specialties of the region will speak to your palate like no other. Duck confit, prunes, […]

  • Winter Carboration! Grandma Style Mac & Cheese

    You will not find this recipe in any weight loss or healthy living diet plan. Proceed at your own risk. Winter is right around the corner. I love it! The darkened months here in Wisconsin are the time of year it is okay to go to bed at 8:00 pm (it has already been dark […]

  • Fish on the Brain: Whitefish Chowder

    Living in a community surrounded by water, you know there is fishing on the brain. People are diehards, they live to fish…or is it fish to live? Depending on the winter weather the Door is dealt, we are blessed with the phenomenon of overnight pop-up shantytowns dotting the coastline, here one day and gone the […]

  • Call Greens N Grains Now for Free-Range Thanksgiving Turkeys

    Greens N Grains urges customers to place their orders now for Mary’s Free-Range Turkeys; there is limited availability. Mary’s Turkeys are raised in California. In order to insure great prices, Greens N Grains had to estimate and pre-order turkeys in August. So, quantities are limited to what we requested in advance. When these turkeys are […]

  • Husband and Wife Writing Team Visits Door County

    The former Poet Laureate of Kansas, Denise Low Weso, and her memoirist husband, Thomas Pecore Weso, will be writers-in-residence at Write On, Door County, Oct. 13-18. While here, they will both present two public events. Thomas Pecore Weso will read from and discuss his newly published memoir, Good Seeds: A Menominee Indian Food Memoir on […]

  • Kale 3 Ways: Juiced, Drowned, and Baked

    This deep green leafy vegetable began to make a comeback in popularity within the last five years. It was nowhere and then everywhere overnight — kale chips, salads, added to soups, juices. Recipes and food-related magazines began to feature the healthy super food. Kale had been living in the shadows for too long. It is […]

  • Off The Grill: Get the Most Out of Your Grill

    By Ryan Sherman   At our house, cooking on the grill is a year-round enjoyment. When the weather tries to stop us, we pull the grill to the edge of our open garage door and cook out, even on the snowiest days of winter. There are few rules to grilling; truly almost anything can be […]

  • Get Sauced

    Meals are so easily enhanced, given a bit of oomph and extra personality, when you add a sauce. Growing up in the late ’70s and ’80s, my Midwestern heritage and generation were trained to grab a bottle of ketchup or mustard and smother whatever was on your plate — on a special occasion maybe a […]

  • In Your Glass: Tart Cherry Juice

    Editor’s note:  Even though cherries are a typical symbol of summer, we included these tart cherry juice concoctions in our autumn issue because the time to get the freshest cherry juice is after their harvest, which lasts from late July to August.   As a young girl in Ephraim in the summer, I often tagged […]

  • Savory Spoon Offers Mexican Culinary Experience Nov. 6 – 13

    Join Janice Thomas of Savory Spoon Cooking School for a culinary adventure in Tepoztlán, Mexico from Nov. 6 – 13. Visitors will stay at La Villa Bonita – a true culinary destination, complete with heated pool carved out of volcanic rock, organic citrus orchard and vegetable garden, as well as a specially designed open-air kitchen […]