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Tuesday, November 25, 2014 |  Madison, WI: 22.0° F  Mostly Cloudy
The Daily


Linda and Jackie Clash

Why you should go: For fresh, flaky catfish done in delicate batter, fried chicken in the crispiest golden shell, collards and mac n' cheese on the side, banana pudding so bright it's like sunshine on a cloudy day ' and much more. >More
 Valeria Benner

Valeria Benner, caterer and prep cook, discusses Fresco, the restaurant on top of the Madison Museum of Contemporary Art. >More
 Meshel Aldaee

"I make a lot more than falafel, but in Kuwait, where I'm from, we eat a lot of it ' it's like hot dogs and burgers here. I like Egyptian falafel best." >More
 Smoky Jon Olson

"My dad used to cook with hickory on Weber grills, my mom's a true gourmet cook, and my uncle used to own the Hickory House in Bloomington, Wis. I started barbecueing as a boy ' I was 10 the first time my dad put me on the grill." >More
 Kien Ma

Ma has whole aisles dedicated to the world's foods. There's a huge section of prepared Mexican moles, another with Punjabi pickles and 40 kinds of ready-to-eat curry, a wall of Asian candies and cookies, and much more. >More
 Paul Haas

"My folks always did food at their taverns, too. My Friday night fish fry's just like theirs, but better. It's a secret German recipe. I got tired of cooking it, though, so I handed that down to my son." >More
 Marcy Thompson

Why you should go: For rainbow-colored rock candy, candy cigs, wax lips, licorice pipes, chocolate voodoo dolls, chocolate-covered, cayenne-fired espresso beans, luscious pastries and Thompson's extraordinary rapport with her sweets-savvy customers. >More
 Table Talk: Tomas Ballesta

"Most of my wonderful staff at the old place came from Puebla. I'd been planning to open a bakery there for many years, but my family wasn't ready to move. So I got on a plane and went down there and came back with two bakers -- a cake man and a bread specialist." >More
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