The Food We Cook

It is inspired by collections of handwritten recipes penned on tiny cards and selections that have achieved notoriety in church cookbooks, to those that have piqued our interest from newspaper clippings, magazines, and other food and recipe sites. The recipes collected here grow from simple meal choices you might make during a hectic week to more elaborate dishes to serve during holidays or entertaining. All recipes tell a little about Wisconsin cuisine and Midwestern life.

Where the ideas come from…

Most of these recipes will sound quite familiar, as they’re rooted in the Midwestern scope of culinary fare. In some cases, We’ve compiled the idea from traditional dishes, constructing it with modern methods and common sense cooking for ease in preparing the dish while balancing the flavor, texture, and color – things that our grandmas probably wouldn’t have thought to contemplate in their day. In others, we elevate the dish or ingredient in a way that would probably make eyes roll, or they’d never have dreamed of doing it in the first place.

In a Nutshell…

These dishes best represent our style as home cooks – it’s food re-imagined where one ingredient is exchanged and mixed up for another to make it gluten-free while elevating the health factor whenever possible.