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Cauliflower florets are a sly substitute for half of the baby potatoes in this creamy salad. The white-on-white combo...

Dill pickle–herb oil—used as both a marinade and a dipping sauce—gives smoky oyster mushrooms and cherry tomatoes a d...

Scandinavians brought the technique of pickling delicately fried seafood (a form of escabèche) to Minnesota and ...

Bannock may traditionally be a heavy flatbread, but in the hands of chef Paul Berglund it becomes a tender, fluffy sc...

These spiced-just-right oatmeal cookies are the perfect texture for ice cream sandwiches—chewy and soft. Slideshow: ...

“Brats are about as Wisconsin as it gets,” says restaurateur Gabriel Stulman. For summer, he came up with a bright, l...

Tearing the bread into large chunks ensures plenty of crispy, buttery edges. It’s a terrific accompaniment to bratwur...

This skillet-size hash brown was inspired by a side dish at the beloved Tornado Steakhouse in Madison, Wisconsin. Sli...

This lovely salad offers a wonderful mix of ingredients: fava beans, peas, chives, dill, parsley, basil and sage. Sli...

This not-so-heavy take on the Midwest’s iceberg wedge salad features a creamy French-style dressing with roasted toma...

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