Cooking

WPR’s “BETA” checked in with Milwaukee Chef Dan Jacobs to find out what it was like to compete on “Top Chef” and his experience in the finals.

As part of a full hour on WPR’s “To The Best Of Our Knowledge,” three authors share recipes that anchor them back to history, both shared and personal.

Some recipes are popular among WPR readers even years after broadcast. Here’s a roundup of a few.

Recipe reprinted with permission from “America’s Test Kitchen.”

Recipe courtesy of Saucy: 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals by Ashley Boyd. © 2024. Published by Chronicle Books. Ingredients Method Makes 1 cup (220g) […]

Recipe courtesy of Saucy: 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals by Ashley Boyd. © 2024. Published by Chronicle Books. Ingredients Method Add all ingredients to […]

The author of BIG BITES: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun, shares her recipe for Shaved Caesar Salad with Fennel and Crispy Chickpeas.

The author of “Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun,” shares her recipe for Roasted Cauliflower Salad with Sesame Date Dressing.

Recipe courtesy of A Very Chinese Cookbook from America’s Test Kitchen Ingredients Instructions Serves 4-6, Total Time: 1¼ hour Tips for this recipe This recipe was discussed on an edition […]

Recipe courtesy of A Very Chinese Cookbook from America’s Test Kitchen Ingredients Note: If fresh thin white wheat noodles are unavailable, substitute fresh lo mein or 12 ounces dried wheat […]