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

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

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

These pork chops are cut doubly thick so it's easy to give them a good char on the grill while keeping them super-jui...

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

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

The smoked sturgeon here is baked with maple syrup, crushed red pepper and garlic so it’s spicy and sweet, and then i...

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

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

This is the ultimate buttermilk Bundt cake, nicely browned on the outside, with a soft, tender crumb. Slideshow: Mor...

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