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Tuesday, September 16, 2014 |  Madison, WI: 57.0° F  Fair
The Daily


Willy Street Co-op finally opens its second location in Middleton

As I walk in through the front doors of the new Willy Street Co-opWest, the first thing that hits me is that it smells just like the co-op on Willy Street. It's not quite the scent of patchouli or anything that obvious. Dr. Broner's soap with an undercurrent of cantaloupe and bulk lentils and celery root, maybe, a sweet, earnest muskiness. >More
 Leave pie behind with savory pumpkin pancakes and persimmon date sauce (recipe)

I just received a pie pumpkin in my community-supported agriculture box, and although I love pumpkin pie, I decided it would be fashioned into something else. But what? A pie pumpkin's tender flesh is far superior for eating than the stringy likes of monster jack o' lantern pumpkins. >More
 Cookbook cues: Shefzilla: Conquering Haute Cuisine at Home by Stewart Woodman

Shefzilla: Conquering Haute Cuisine at Home (Borealis Books) is the new cookbook from Stewart Woodman, the celebrated chef at Heidi's, a neighborhood bistro in Minneapolis. It's also the name of his blog. Woodman has been a James Beard Foundation "Best Chef of the Midwest" finalist and a Food & Wine Best New Chef recipient. Sadly, Heidi's burned down and closed, leaving Woodman at home and at loose ends. >More
 Los Gemelos in downtown Madison excels at tacos

Taco fans have good cause to be happy. Mom-and-pop taquerías serving the traditional, double tortilla-wrapped model are increasingly found in small towns across the country, while taco trucks ply big-city streets, remixing the flavors of various world cuisines from their windows. >More
 Texas institution Fuzzy's Taco Shop opens in Madison

Fuzzy's Taco Shop has some two dozen locations across Texas and now, one in Wisconsin, in Madison, at 3519 University Ave. There's also a new one in Norman, Oklahoma. Why the odd distribution? >More
 Special dinners for princesses and pilgrims, pie mavens, and lutefisk lovers

Anyone answering the door on Halloween night will have noted the presence of two very special beings among us -- the undead and princesses. The undead will remain culinarily uncelebrated, which is a good thing. >More
 D.W. Heiney's in Black Earth is best with exotic flavors

The final fall drives are always the most haunting, as all the colors start to fade. And the drive from Madison through Mazo and Black Earth to Spring Green, one of our regular country runs (actually our only country run), is a gorgeous ride under the last of the season's brittle leaves. In the wind they sound like a hundred death rattles. >More
 Cookbook cues: The America's Test Kitchen Healthy Family Cookbook

Do you, like me, have fond memories of your mom's beat-up Betty Crocker cookbook? Perhaps that careworn volume now sits in your own kitchen. My mom still has hers, but sometimes when I'm over I flip through for a bit, enjoying the retro graphics and re-reading the recipes that were the first I ever learned to make. >More
 Anthony Bourdain talks Medium Raw, Madison dining, food politics, and more

The biggest enemy of the antihero rock star is his own popularity. Iggy Pop, Johnny Rotten, Henry Rollins -- they've all been accused of selling out at various points in their snarling, growling careers. Trashed hotel rooms and massive amounts of heroin have kind of lost their cachet, however; perhaps the closest thing to the rock star of this millennium is the celebrity chef. At least on this side of the Atlantic, there's no greater example than Anthony Bourdain. >More
 Lee Asian Bistro leans to the Viet and Thai side

It was online chatter that propelled me over to Monona Drive to try the new Lee Asian Bistro, located near Monona Grove High School. Since it opened this year, early customer reviews, while mixed, leaned to the positive -- and indicated that some dishes, particularly the Vietnamese pho, showed promise. >More
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