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The Basics
The Basics: How to Make Skillet Chicken with Mushrooms
A cheap and easy dinner.
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Feature
Hold the Cream of Mushroom Soup
From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic. (By James Norton)
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Feature
Mushrooms Will Save the World
And other findings from Taste^3^ 2007. (By Meredith Arthur and Lessley Anderson)
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Feature
Cooking with Spring Ingredients
Eating and drinking with the best of this season’s produce.
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The Basics
The Basics: How to Make a Philly Cheesesteak
Minus the Cheez Whiz.
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Nagging Question
Is It Better to Salt Intermittently While Cooking or Just Once?
There’s more than one way to go. (By Roxanne Webber)
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The Basics
The Basics: How to Make Chunky Vegetable Soup
Use up leftover produce.
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The Basics
The Basics: How to Make a Veggie Stir-Fry
A quick, healthy dinner.
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Supertaster
Italian Ice Cream Trance State
This week’s mission: fake fancy mac ’n' cheese, and real fancy gelato. (By James Norton)
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Feature
Fashionable Food: Rabbit Sugo with Egg Pasta
Who’s making it and how you can make it yourself. (By Lessley Anderson)
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Feature
Whole Grains 101
How to cook them and why they’re worth the wait.
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Feature
Beyond Uncle Ben's
A rice primer. (By Juliette Guilbert and CHOW staff)
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The Ten
10 Vegetarian Thanksgiving Dishes
Dishes that satisfy without the need for meat. (By Aida Mollenkamp)
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Feature
Salty, Dark, Distinctive
All soy sauces are not created equal. (By Tara Shioya)
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Q&A
Experiments with Ham Powder
Lark’s Johnathan Sundstrom wins James Beard and gets edgy. (By Nicole Davis)
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